I never knew about this kind of a veggie burger until I was visiting Johnson & Wales University. A nutrition lab made mini edamame & cashew burgers on buns with slaw. They were delicious. I never did get the recipe, so I recreated it at home. It makes a great lunchbox especially for Spring! It’s even fun for little ones because of the color. You could do this for St.Patricks day. Or on a Shrek movie night. You can convince the kids that these green burgers are “Shrek” burgers! You know they’ll go for it. It’s simple, check it out, this is all you are going to need:
All your ingredient sans pepper
Yields: 4 burgers
- 1 bag (10oz) shelled edamame, defrosted
- 1/3 c roasted cashews
- 1 green onion, chopped
- 2 gloves of garlic
- 3-4 T light soy sauce
- 1 egg
- 1/2 c panko crumbs
- dash of pepper or siracha
- salt, if desired
- 1-2 T olive oil
1. Place cashews in the bowl of the food processor. Process for about 30 seconds, until tiny in size, but not powdery.
2. Next, place defrosted, room temperature edamame in food processor. Also add, green onion, garlic, soy sauce and pepper. Pulse until blended to a paste-like consistency.
3. Add egg to processor. Process for a little longer, until smooth and uniform.
4. Scrape contents from the food processor into a large mixing bowl. Add panko crumbs. Mix well with hands and form 4 burger patties. (Optional: you can coat the burgers with additional panko crumbs, if you would like a crust on your burger)
5. In an cast iron skillet, place 1-2 teaspoons of olive oil, and get it very hot. Make sure its a large enough pan so you can comfortably turn over the burgers. Place burgers in hot skillet, cook for about 3 minutes on each side.
Hot skillet! Two left in the pool
Storing for later!
Welcome to the world of underground cooking. The behind-the-scenes and sometimes overlooked practices of the kitchen greatly contribute to the flavor of a dish. My favorite flavor-infusor : stock. No, not financial stock, the stock that is also sometimes referred to as broth. Stock is a great way to bump up the flavor profile of a dish and squeeze in a little extra nutrients.
Great ideas for using shrimp stock:
- Shrimp Étouffée
- Tom Kha Gai Soup, using shrimp and shrimp broth instead of chicken and chicken broth
- Shrimp Pad Thai
- Pad Thai sauce
- Hot and Sour Soup
- Quinoa, use shrimp stock instead of water
- Volcano rice & shrimp (soon will be posted!)
How do I make shrimp stock? Keep reading…..
- Peels and heads of 3 lbs of shrimp
- Water, about 2 quarts or more (depends on size of shrimp)
- 1 carrot, chopped
- 1 celery, chopped
- 1/2 white onion, chopped
- 2 garlic cloves, crushed
- handful of parsley
- 3 basil leaves
- 1 bay leaf
- a couple peppercorns
- Salt to taste, if desired
- Boil shrimp in a large pot until pink and firm. Using a slotted spoon, take them out of the boiling water. Save boiled shrimp water. It will be used for the stock.
- To the boiled shrimp water add carrot, celery onion, garlic, basil, bay leaf and peppercorns.
- Peel shrimp saving heads and peels. Add peels and heads to boiled shrimp water. Save shrimp.
- Boil on low, covered, for about 45 minutes.
- Turn off heat, let sit for 15 minutes
- Using a fine strainer lined with a cheesecloth, strain stock into a large measuring cup. Allow to sit for at least 30 minutes so the fine pieces that remain, sink to the bottom.
- Pour stock into desired amounts in desired containers to freeze. Or use immediately.
Some bonuses of making your own stock:
- Better taste
- Gear it toward your likes/dislikes
- Potentially more nutrients
- No preservatives
- Lower in sodium
- Can use up veggies that you otherwise would have discarded in preparation, like leafy parts of the celery or the ends of carrots
Frozen and ready to use!