Smashed Edamame and Mint Burgers

Method

1

Measure the flour into a bowl and add the yeast, sugar, salt and spirulina. Mix well with a fork until evenly coloured.

2

Pour in the water and oil, and mix again with a fork until starting to form a dough. Turn out onto a floured surface and knead for 5-10 minutes until smooth and elastic.

3

Lightly coat the ball of dough with oil, place back into the bowl and cover with a damp tea towel. Leave in a warm, draught-free place to rise for 1 hour, or until doubled in size.

4

To make the patties, place all the ingredients into a food processor and pulse until combined but still with some texture. Shape into 4 patties with your hands and arrange on a lightly oiled baking sheet. Chill for 30 minutes to firm up.

5

When the dough has risen, turn out onto a floured surface and knock back to remove the air. Shape into 4 buns and arrange on a baking sheet which has been dusted with flour. Brush the tops with a little soya milk and sprinkle with the sesame seeds. Preheat oven to 180C/350F/Gas 4. Leave to rise, uncovered, for a further 10 minutes. Transfer to the oven to bake for 25 minutes, or until they sound hollow when tapped. Set aside to cool.

6

When the burgers have chilled, brush them with a smear of oil and bake in the oven for 20-30 minutes, depending on their thickness. They should be light golden and piping hot in the centre.

7

Split and toast the buns and spread with the wasabi mayo. Add a burger patty to each and pile generously with the toppings. Serve immediately.

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