1 tablespoon sesame oil
1 green onion, thinly sliced
1 clove garlic, minced
2 cups frozen edamame, thawed
1 can garbanzo beans, drained and rinsed
1 tablespoon hoisin sauce, extra for dipping
2 tablespoons rice vinegar, preferably ginger flavored
1 cup panko breadcrumbs
Pinch of salt
Pinch of pepper
1 tablespoon olive oil
1. In a large nonstick sauté pan, over medium-high heat, add sesame oil, green onion and garlic to the pan. Sauté until fragrant-about 1 minute.
2. Add edamame and garbanzo beans to the pan. Cook for about 5 minutes until they are heated throughout and the garbanzo beans slightly soften.
3. Add hoisin and rice vinegar to the pan and toss to coat the edamame and garbanzo beans.
4. Transfer the edamame mixture to a large bowl. Using a potato masher or the back of a large spoon, mash the beans and edamame until almost all of the beans have been mashed to a paste. Stir in eggs, panko breadcrumbs, salt and pepper.
5. Wipe out the nonstick pan with a damp cloth to remove any residue from the first sauté. Add the tablespoon of olive oil to the pan. Portion the bean and edamame mashed mixture out into ¼ cup patties.
6. Over medium-high heat, cook the patties to brown the outside and heat throughout the middle. About 3-5 minutes per side.
7. Serve on pita bread and spread a thin coat of hoisin on top of the burger. Garnish with toppings of your choice.