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Edamame Burger

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant edamame burger is a fantastic plant-based alternative to traditional patties, offering a unique blend of savoury flavours and satisfying textures. By combining protein-rich edamame beans with creamy chickpeas and earthy mushrooms, these burgers provide a hearty, umami-rich meal that appeals to vegans and meat-eaters alike. The addition of nutritional yeast and cashews creates a wonderful depth of flavour, while the chickpea flour ensures a gluten-free finish that holds together perfectly in the pan.

An excellent choice for a healthy family dinner or a weekend barbecue, these versatile vegan burgers are incredibly simple to prepare. Because the mixture is chilled before cooking, the patties retain their shape beautifully, resulting in a crisp exterior and a tender middle. Serve them tucked into toasted brioche-style vegan buns with sliced avocado, cooling vegan mayo, and a crisp side salad for a balanced and nutritious homemade feast.

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Ingredients for Edamame Burger

  • 475ml (340 g) shelled and frozen edamame

  • 1 can (425g , or 420 g) chickpeas, with liquid

  • 230g (227 g) sliced mushrooms

  • 120ml (65 g) finely ground raw cashews

  • 80g (60 g) nutritional yeast

  • 4 cloves garlic

  • 1/2 teaspoons ground cumin

  • 1/4 teaspoons liquid smoke (optional)

  • 1 teaspoon Bragg's Liquid Aminos or soy sauce

  • Salt and pepper, to taste

  • 850ml (420 g) chickpea flour

  • Oil, for frying

How to make Edamame Burger

Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.

Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.

Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.

Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.

Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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