Black Bean Edamame Burgers By Chef Dennis Prescott

Ingredients:

• 4 tablespoons grapeseed oil or other neutral oil, divided
• 1 medium yellow onion, finely chopped
• Sea salt
• ½ cup cooked farro or brown rice
• 3 garlic cloves, minced, divided
• 2 cans (each 15 ounces) black beans, drained and rinsed
• 1½ cups panko breadcrumbs
• 1 cup frozen edamame, thawed
• ½ cup minced fresh cilantro
• Zest of 1 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Freshly ground black pepper
• ½ cup mayonnaise, homemade or store-bought
• 2 tablespoons prepared harissa paste
• 1 tablespoon freshly squeezed lemon juice
• ½ large red onion, peeled and sliced into half-moons
• 1 large red bell pepper, stemmed, seeded and julienned
• 6 brioche burger buns, toasted
• 1 large tomato, thinly sliced
• 6 burger-size lettuce leaves

Method:

1. Heat 1 tablespoon of the grapeseed oil in a large skillet over medium heat until the oil is shimmering. Carefully add the yellow onion, season with a pinch of salt, and cook until softened and translucent, about 6 to 8 minutes. Set aside.

2. In the bowl of a food processor, combine the farro, cooked onion, ⅔ of the garlic, the black beans, panko, edamame, cilantro, lemon zest, mustard, cumin, and smoked paprika. Season with a few pinches each of salt and pepper. Pulse until mostly smooth, with a few chunks remaining for texture. Divide and shape into 6 large burger patties, the same width as the burger buns. Transfer to a baking sheet and refrigerate for 20 minutes.

3. Meanwhile, in a small bowl, combine the mayonnaise, harissa, lemon juice, and a pinch of salt, and mix well. Set aside the harissa mayonnaise.

4. Heat 1 tablespoon of the grapeseed oil in a large skillet over medium heat until the oil is shimmering. Carefully add the onion and cook, stirring often, for 4 minutes. Add the bell pepper, the remaining ⅓ of the garlic, and a pinch of salt. Cook, stirring, for an additional 2 to 3 minutes, until the peppers are softened. Remove the vegetables from the skillet and set aside on a plate. When cool enough to do so, wipe the skillet clean with a paper towel. Return the skillet to the burner and reduce heat to medium.

5. Pour the remaining 2 tablespoons of the oil into the skillet. When the oil is hot, working in batches as necessary, fry your burgers for 4 to 5 minutes per side, until golden brown and cooked through.

6. Spread both sides of each bun with some of the harissa mayonnaise. Top with a burger patty, some of the sautéed vegetables, a slice of tomato, and a leaf of lettuce, and then the top bun.