Ingredients
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2 cups (500 milliliters) frozen shelled edamame
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2 cups (500 milliliters) finely sliced kale
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1 cup (250 milliliters) grated zucchini
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1/2 cup (125 milliliters) gluten-free rolled or instant oats
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2 cloves garlic, minced
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3 tablespoons (45 milliliters) ground flaxseed
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3 tablespoons (45 milliliters) hemp seeds
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1/2 teaspoon (2 milliliters) ground cumin
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1 tablespoon (15 milliliters) gluten-free tamari
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1 tablespoon (15 milliliters) freshly squeezed lemon juice
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1 tablespoon (15 milliliters) unseasoned rice vinegar
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1/4 teaspoon (1 milliliter) salt
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1/2 to 1 teaspoon (2 to 5 milliliters) Sriracha
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3 tablespoons (45 milliliters) water
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3 tablespoons (45 milliliters) extra- virgin olive oil
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4 gluten-free hamburger buns
Garnish:
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Turmeric mayonnaise
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Avocado slices
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Shredded cabbage
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Fresh pineapple, thinly sliced
Directions
- Cook the edamame according to package directions. Place the kale in a colander in the sink. When the edamame is cooked, slowly pour it out over the kale to wilt the greens.
- In a food processor, combine the edamame, kale, zucchini, rolled oats, garlic, flaxseed, hemp seeds, cumin, tamari, lemon juice, rice vinegar, salt, Sriracha, and water. Process until the ingredients form a uniform mixture but are still visible and the mixture starts to come together as a dough. Form into four patties, each about two centimeters thick.
- In a large skillet, heat the olive oil over medium heat. Add the burger patties and cook, resisting the urge to fuss with them so they can form a crust, four to six minutes. Flip the burgers carefully, as they will be soft, and cook for another four to six minutes. The burgers are soft while still warm and firm up as they cool.
- To serve, spread the turmeric mayonnaise on the buns and top with the burgers. Layer on avocado, cabbage, and pineapple.
Make It Faster:
- These burgers freeze beautifully, wrapped between sheets of parchment paper and stored in a resealable plastic bag, for up to one month. Make a double batch and have them at the ready! Thaw in the refrigerator prior to cooking, and then reheat in a skillet with two tablespoons (30 milliliters) olive oil, cooking for six to eight minutes per side.
