St. Patty's Day Edamame Burgers on Irish Soda Bread Buns

After my latest admonition that I love incorporating festivities into my menu planning, it should come as no surprise to you that I'm just beside myself this week, with two whole "holidays" that I get to celebrate in true Floptimism style (with food)! After my delicious Pi Day recipe, I turned my focus to St. Patrick's Day. It took me a while to figure this one out, to be perfectly honest. It's tough to find grass fed beef around here, since this town is missing out on the greatness that is Whole Foods, and with the warmer weather tentatively creeping in, I really wasn't feeling the whole cabbage, ground beef, shepherd's pie-type approach. I also didn't really want to buy an ingredient like Guinness without L around to help me finish it off.

Irish soda bread popped into my mind, and I thought how perfect it would be if I could use that as a side dish. Still, my hunt for The Main Dish went on. Finally, somewhere in the vastness of this thing we call the internet, I stumbled upon these gems: brilliantly green, reasonably/comparatively low-carb (so I could feel totally justified sandwiching it between two pieces of bread), definitely new and exciting edamame burgers. I almost didn't change a thing about this recipe, but at the very last minute I just couldn't help but squirt some hot sauce on the patties and sear in that extra little flavor.

I pulled up the recipe I had saved for Irish Soda Bread, halved it, and shaped the dough into 3 bun-sized rounds before baking. The only change I made to this recipe was to use all white whole wheat flour instead of a combination of all-purpose and whole wheat. The rolls baked up into this gorgeously golden color, complete with domed tops, and I can't wait to break into them and taste them tomorrow night. You see, I pre-made the rolls and patties, since I was out today until about 7pm, but still wanted to enjoy this homemade St. Patty's Day meal, well, on St. Patty's Day. All I needed to do was warm up a roll, saute the patties, and go to town! That being said, it was seriously difficult to resist sticking my thawing chili back into the freezer and have an early Irish celebration last night.

This meal is satisfying and simple, with just a slight edge to it (from the hot sauce, thank you very much!). I can imagine that the extra breadcrumbs I accidentally added didn't do much to help the sort of one-dimensionality of the patties, but regardless I would definitely double the spices next time, at the very least. The rolls, I think, are the kind of food you really should eat fresh from the oven - reheated they were solid, hearty, and subtle, but not as moist as I was expecting. I don't know if this is common of soda breads, but I have a feeling that spending 24 hours in tupperware didn't exactly enhance their quality.

St. Edamame Patties on Irish Soda Buns, courtesy of Closet Cooking & Health Nut
Yield: 2 servings, plus an extra roll (shh! we won't tell if you eat one warm from the oven and pretend the recipe only made 2)
(printable recipe)

The Ingredients - The Bread
1 cup white whole wheat flour
1/2 teaspoon baking soda
scant 1/4 teaspoon salt
2 tablespoons rolled oats
1/2 cup buttermilk

The Ingredients - The Patties
1 cup frozen edamame beans, shelled and thawed
1/2 cup cooked (& rinsed/drained if canned) chickpeas
1/4 teaspoon each: black pepper (or chili powder), paprika, ground coriander and cumin
1/4 teaspoon salt (omitted)
2 tablespoons breadcrumbs, preferably whole grain*
scant 1/2 tablespoon olive oil, for sauteeing

The Method
Preheat the oven to 375 degrees and lightly grease a baking sheet. Prepare the rolls by combining all of the dry ingredients in a medium mixing bowl and then pouring in the buttermilk. Stir until the dough comes together, and form into 2-3 rounds. Place the rounds onto the prepared sheet and bake in the preheated oven for approximately 20 minutes, at which point the rolls should be nicely domed and golden-brown.

Meanwhile, combine all of the patty ingredients in a blender or food processor and puree until coarsely mixed. Do not add water. Form the mixture into approximately 2 patties, roughly the size of the rolls. When the rolls have around 2-3 minutes left, saute the patties in the pan (heated with olive oil) until a light, slightly crisp crust develops on both sides (flip once).

When the rolls are done and cool enough to handle, slice them in half and serve with the patties and any desired, additional toppings.

*I absolutely forgot to halve the breadcrumbs! So much for a reasonably low-carb veggie burger, ha! Regardless, my mixture seemed to come together just fine regardless, which is really just a testament to how flexible and forgiving this recipe is. No wonder it didn't look as green as the original poster's did...

One Year Ago (belated, because I forgot last time!): Crepes

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