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 ❤️