Black Bean Edamame Burgers 


Burger Night!! 

My favourite night of the week. Always. On the surface, burgers can seem a little mainstay, but in reality, they’re one of the most incredible, customizable, delicious, handheld pieces of joy on the planet. They just scream happiness. 

This burger, however, is especially delicious. Black Bean Edamame Burgers with Harissa Mayo on a toasted brioche bun. Yes Please! Crispy, flavour-packed, plant-based deliciousness!! Good for you & good for the planet, with staple cupboard ingredients ensuring that it’s cost efficient. So much win! 

As with all dishes, the best burgers require the best ingredients. From the soybean oil for frying, the edamame & black beans, to the caramelized onions and peppers, it’s all thanks to the true rockstars of the food industry. Our incredible farmers. Our farmers care about the soil, the earth, they’re crops, and creating a sustainable food system both today and for tomorrow. As a chef, I can only do what I do thanks to the farming industry. Next time you create a dish, or go to the local market, remember the countless folks, like my friends at the United Soybean Council, who often work behind the scenes, to farm the incredible ingredients we use on a daily basis. 

Make this recipe y’all!! Your friends and family will love it! 


Black Bean Edamame Burgers 

Makes 6 large burgers 

Black Bean Edamame Burgers 

2 tablespoons soybean oil 

½ cup cooked farro (or brown rice, if you can’t find farro)

1 medium Spanish onion, very finely diced 

2 garlic cloves, minced

2 X 15.5-ounce cans black beans 

1 ½ cups panko bread crumbs 

1 cup frozen edamame, thawed

½ cup minced fresh cilantro leaves 

Zest of 1 lemon, grated on a microplane 

1 tablespoon Dijon mustard 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

Sea salt 

Harissa Mayo

½ cup mayo 

2 tablespoons prepared harissa paste

1 tablespoon fresh squeezed lemon juice 

Sea salt

To build your burger 

1 tablespoon soybean oil 

½ large red onion, peeled and sliced into half-moons 

1 large red bell pepper, julienned 

1 garlic clove minced

1 large tomato, thinly sliced

6 burger-sized lettuce leaves 

6 brioche burger buns, toasted 

  1. Heat a large skillet over medium-heat and pour in 1 tablespoon of soybean oil. When the oil is shimmering, add the onion, season with a pinch of sea salt, and cook until softened and translucent, about 6 – 8 minutes. Set aside. 
  2. Grab a food processor. Combine farro, cooked onion, garlic, black beans, panko, edamame, cilantro, lemon zest, dijon, cumin, and smoked paprika, and season with a good pinch of sea salt and cracked black pepper. Pulse until smooth-ish, with a few chunks remaining for textural bliss. Divide and shape into 6 large burger patties, the same width as your burger buns. Transfer to the fridge and chill for 20 minutes. 
  3. Meanwhile, prepare the harissa mayo. Combine mayo, harissa, lemon juice, and a pinch of sea salt, and mix well. Set aside. 
  4. Next, prepare the red onion & peppers. Heat a high-sided skillet over medium-heat, and pour in 1 tablespoon of oil. When the oil is shimmering, add the onion and cook, stirring often, for 4 minutes. Add the red bell pepper, garlic, and a pinch of salt, and cook an additional 2 minutes, until the veggies are softened. Remove the veggies from the skillet and set aside, then wipe the pan clean with paper towel. Return the skillet to the heat. 
  5. Burger time. Pour the remaining 2 tablespoons of oil into the hot skillet. Working in batches as necessary, fry your burgers for 4 – 5 minutes per side, until golden brown and cooked through. 
  6. Build your burgers on toasted brioche buns with 1 tablespoon harissa mayo, lettuce, tomato, a burger patty, and your sauteed veggies. Serve immediately. Delicious!  



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