• Radhi

JAPANESE EDAMAME & KABOCHA BURGER |V|GF|OG|

This whole concoction was pretty damn epic! A lean green edamame & sweet kabocha squash Pattie with a wasabi mayo, yuzu ketchup and a stir fried shishito pepper..helllaa yeaaassss!

🍽 S E R V I N G S

6 burgers


🥗 I N G R E D I E N T S

1 tbsp coconut/grapesed oil

1 tbsp sesame oil

⅛ tsp asafetida

3 cups diced kombucha squash

2 cups edamame

1 tbsp grated ginger

½ tsp salt

2 tbsp water

3 tbsp soy sauce

2 tbsp corn starch

2 tbsp course corn meal

pickled ginger for garnish (optional)

*Ensure the kombucha squash is chopped into small pieces so it can cook evenly and faster!


🌿 T H E M A G I C

1. Heat oil in a pan on medium heat and add grated ginger, squash, asafoetida, salt and water and cover with lid

2. After 5 minutes, add soy sauce & edamame, and cook till soft. Once cooked, turn off heat and let the mix cool down

4. Mash the burger mix or add to a food processor and pulse a couple of times till combined, add corn starch and corn meal and mix. This mix is a litter wetter than normal burger patties so place into fridge for about 10 minutes before molding into burger patties

5. Take 1/3 cup measurement and use as a guide for the size

6. Brush oil onto a frying pan and place patties to cook till crispy and browned on either side


BONUS: I recommend pairing this with Wasabi mayo, Yuzu ketchup, micro-greens and garnish with pickled ginger!


♡Sprinkle a little love, say a little gratitude, and nourish yourself ❤️

  • Facebook
  • Instagram

Copyright © 2020, Radhi.

CONSCIOUS COOKING