Ingredients for 4-6 burgers
1/3 cup quinoa flakes
½ small onion
¾ cup shelled, frozen edamame beans
1 inch ginger, chopped
1 small handful (¼ cup) cilantro, chopped
1 tsp coconut oil
2 heaping tbsp flax meal
2 tbsp tamari, nama shoyu, or coconut aminos (reduce amount if sensitive to salt)
2-3 tbsp lime juice (to taste)
dash red pepper flakes (optional)
flesh of 1 large sweet potato, baked or steamed (about 1 cup)
water as needed
Thaw or lightly steam ¾ cup shelled edamame and set aside.
Saute onion and ginger in 1 tsp coconut oil (or coconut oil spray) till soft and fragrant (about 5 minutes). Add edamame and swirl.
Place the edamame, onion, and ginger in a food processor and add the sweet potato, quinoa flakes, flax seed, lime juice, cilantro, tamari or coconut aminos, and dash of red pepper flakes, if using.
Pulse to combine, then run the motor and add some water until consistency is very thick but easy to mold.
Bake at 350° for about 35 minutes, or pan fry till crispy on the outside but still chewy.
These burgers are wonderful: a little sweet, a little spicy, and tangy from the cilantro and lime.