Spicy Edamame Burgers

To say my weekend was eventful is an understatement, even for a birthday weekend. Friday night I watched the Grizzlies beat the Clippers and advance into the second round with a couple friends. I even brought along my giant margarita glass that I haven’t used since my 22nd birthday (6 years ago) and we all had a good time taking turning drinking that mammoth beverage. Saturday I went to see Iron Man 3, and had dinner and drinks with friends. I didn’t lay myself down into my own bed until almost 5am. Needless to say I slept in until about 1pm on Sunday and still managed to get my butt in gear for the final day of Beale Street Music Fest.

Today, my energy stores are pretty low and I anticipate many early to bed evenings this week to recharge. A good dose of healthy food probably won’t hurt either after all the dessert and other ridiculousness I consumed this weekend as well. Speaking of eating healthier things, I know that I may have scared a few of you already with the green tortilla chip coated chicken I shared last week, but I promise there’s nothing to be afraid of with these burgers either.

These edamame burgers are full of flavor and also surprisingly filling. My favorite part about them is not needing to shove my hands into raw meat! Don’t get me wrong I adore a full on meat patty, but trying to turn on the faucet and dispense soap in order to clean off your hands, all without contaminating other surfaces is an awkward task.

SPICY EDAMAME BUGERS

Makes 4 burgers

Ingredients:

1/4 cup chopped white onion

2 garlic cloves

15 oz. shelled edamame, cooked and roughly chopped

2 Tbsp chopped fresh cilantro

1/3 cup bread crumbs

1 egg, lightly beaten

1/4 tsp red pepper flakes (or more to taste)

1/4 tsp salt

Generous sprinkle of pepper

4 toasted burger buns

Desired toppings

Directions:

1. In a food processor, blend together onion, garlic, 2/3 of the edamame, cilantro, 1/2 of the bread crumbs, egg, red pepper flakes, salt and pepper until a thick paste forms.
2. In a medium bowl combine this paste with the remaining edamame and bread crumbs. Fold together until just combined and then form 4 patties. Wrap in plastic and freeze them for later or cook them immediately.
3. To cook, heat a little olive oil in a pan over medium heat. Lightly dredge the patty in flour. Cook in the oil until warmed through and crispy on both sides.
4. Serve on toasted buns with your favorite toppings.

Source: Adapted slightly from A Beautiful Mess.