Black Bean Edamame Burgers. The perfect blend of mushrooms, grains, vegetables, and bright green edamame. This burger has all the best flavors, textures, and spices and is tender and delicious!
2014 has been a great, fun year for me and for my blog. One of the best things, both personally and professionally, was the opportunity to become a contributor and writer for 
I’ve been a 
The book is set-up like this.
I love how Faith and Sara Kate walk you through how to properly set up your kitchen workspace, for the way you really cook. “Perhaps you’re setting up a kitchen for the first time, or maybe you have lived in your kitchen comfortably for a long time but would like to freshen it. .”
The Kitchn cookbook will help you tackle the essentials for setting up a great kitchen space – however big or small it is and provides 10 smart storage solutions that everyone needs to read. There’s also a chapter on Tools, which is essential. You’ve got to have the right tools in the kitchen to be successful at what you do and this book provides some great insight on essential kitchen tools, how to choose good cookware and the best sources for kitchen supplies.
The other part of this chapter that I love is about caring for your kitchen tools and equipment and knowing when to replace them.
And in true The Kitchn fashion, the cookbook takes you into 10 different homes and kitchens of real people. Sharing stories and showing you how they use their kitchen spaces.
I loved seeing stories like this in the cookbook. . kitchens of all sizes and seeing how the kitchen is really the heart of the home.
Part 2 of this cookbook is amazing. There’s information on how to stock your pantry and essential pantry staples, choosing ingredients wisely and meal planning but what I loved reading was The Kitchn’s 50 Essential Skills!!
“Whether you’re looking for a refresher or a beginner’s course in the essential techniques of cooking, these are the skills you’ll want to know by heart.” Like how to use and hold a chef’s knife, general and important cooking skills, how to deglaze a pan, how to reduce a liquid, fruit and vegetable techniques, how to store meat, how to cut up a chicken and much much more!
The recipes in this cookbook don’t even come until chapter 6 but I love that they’ve walked you through every important step, so that when you do get to a recipe, you can execute it well. The recipes are, of course, delicious and beautiful. I made the breakfast tacos (pg 136), everyday granola (pg 139), the quick drop biscuits (pg 145) and this epic and amazing Black Bean and Edamame Burger (pg 202).
The recipe makes 12 burgers and yes, I made all 12 so I could freeze some. I ate two in one day and another one for lunch the following day. So good you guys. So good.
I still want to make the Pasta Casserole with Broccoli and Gouda Cheese (pg 215).
And the Wheat Berry Salad with Blood Oranges and Feta . . .
And these gorgeous Meringue and Nectarine Trifles in the summer when I can get my hands on some lovely, juicy nectarines. .
There are so many other fabulous recipes in here like, The Lofty Buttermilk Pancakes, Coconut Banana Bread, Cheese Savories, Sweet and Spicy Pickles, 13 fabulous drink and cocktail recipes, Slow Cooker Lemon Garlic Chicken, Pesto for All Seasons and Brownies, 3 Ways!! Fudgy, Cakey and Chewy. How awesome is that?!
This cookbook is an absolute gem and I highly recommend this book for anyone who enjoys cooking. It’s also a great resource for friends and family who might just be getting started in the kitchen or people who have been cooking for a while, but maybe want to be better. 
Before we get to the giveaway, I have to share this fabulous recipe with you all . . veggie burger lovers, you need to MAKE THIS. LIKE TODAY. I hope you enjoy!
Black Bean Edamame Burgers. The perfect blend of mushrooms, grains, vegetables, and bright green edamame. This burger has all the best flavors, textures, and spices and is tender and delicious!
Black Bean Edamame Burgers
Ingredients
- 3 tablespoons olive oil plus extra for the baking pan
- ½ cup farro or 1 cup cooked brown rice, page 199
- Kosher salt
- 1 medium yellow onion diced small
- 3 medium carrots peeled and shredded
- 2 garlic cloves minced
- 16 ounces cremini mushrooms stems removed, caps diced small
- 2 15.5- ounce cans black beans rinsed and drained
- 1½ cups panko bread crumbs
- 1 cup frozen edamame thawed
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1¼ teaspoon salt
- Pinch of freshly ground black pepper
- 2 large eggs
- Thin slices of cheese for serving (I used provolone)
- 12 hamburger buns I used brioche rolls
- For the burger: lettuce tomatoes, red onions, dijon mustard, mayo and anything else you want to spread on!!
Instructions
- Heat ½ tablespoon of the olive oil in a medium saucepan. Add the farro and cook over medium heat, stirring, until fragrant, 2 minutes. Add 1½ cups of water and a pinch of salt, and bring to a boil. Cover and simmer for 20 minutes. Check the farro and continue to simmer for another few minutes until the farro is chewy but not mushy. Remove the pan from the heat and drain off any remaining water.
- In a large, deep skillet, heat the remaining 2½ tablespoons of olive oil over medium heat. Add the onion and cook until translucent, 5 to 8 minutes. Add the carrots and garlic and cook until fragrant, 2 minutes. Add the mushrooms and cook until softened and cooked through, another 3 to 4 minutes. Set the mushroom and vegetable mixture aside to cool.
- In a food processor or blender, pulse 1 cup of the black beans to a chunky puree. Transfer to a large mixing bowl. Mix in the remaining black beans, cooked farro, cooled mushroom and vegetable mixture, panko bread crumbs, edamame, cilantro, parsley, mustard, soy sauce, chili powder, cumin, salt, and pepper. Allow to cool until the mixture is no longer steaming. Taste and adjust the seasonings to your liking. Whisk the eggs in a small bowl and stir them into the vegetable mixture. Cover and refrigerate the burger mixture for at least 30 minutes or for up to a day.
- When ready to cook the veggie burgers, heat the oven to 400°F. Line a baking sheet with parchment or some other nonstick liner.
- Form handfuls of the mixture into patties roughly 4 inches in diameter and ¾ inch thick. Lay them on the baking sheet spaced an inch or two apart. Bake the burgers in batches if all the patties don’t fit; alternately, form some patties and freeze them for later (see below).
- Bake the burgers for 20 to 25 minutes, until the tops are dry and the patties feel firm around the edges. If desired, top the burgers with cheese and run them under the broiler for 30 to 60 seconds until the cheese has melted. Serve the patties warm on rolls with ketchup, mustard, mayo, and any other favorite toppings.
- Baked patties will keep in the refrigerator for up to 1 week in an airtight container. Unbaked patties can be frozen for up to 3 months: freeze the shaped patties on a parchment-lined baking sheet until solid, then stack the burgers between layers of wax paper and seal inside a freezer proof container. Increase the baking time by 5 to 10 minutes for frozen patties.
Recipe published here with permission.
THE GIVEAWAY!!
(my apologies: open to US residents only)
I’m so excited I get to giveaway one copy of The Kitchn Cookbook!! Enter using the widget below and good luck!
Disclosure: This is not a sponsored post in any way and there are no affiliate links included here. All opinions expressed here are 100% my own.
