Smashed Edamame and Mint Burgers



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


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.


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.


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.


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.


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.


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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