Edamame Strawberry Balsamic Burgers w/ Creamy Avocado Sauce

You know those burgers that are meant to mimick the kind that you find at your greasy uncle’s burger bar? Where the oil drips off the bun while you quickly down a cheese, mayo, ketchup, pickle-laden creation sure to make you feel like you took a bath in the deep fryer? Well…..this is not one of those burgers. A lot of times veggie burgers are created in hopes of making a thick, dense burger that reminds you of the aforementioned establishment. That’s okay. I like a vegan-version of that burger every now and then alongside my sweet potato fries, but this time I was craving something a little different.

I made a salad a couple of weeks ago that had spinach, balsamic vinegar, strawberries and some edamame thrown on top for some protein and it was delicious! I know that that salad wasn’t really reinventing the wheel but the idea of all of the flavors combined into a light, delicious veggie burger shot into my mind. Ever since then I kept wanting to create something but didn’t have time until last night and viola! Done. Because these burgers are so light, you’ll want to bake them first and then you can pan fry them if you’d like.

I had planned on simply topping my burger with some spinach and avocado but thought that I would ‘jazz it up’ a bit with an avocado sauce instead! I don’t normally use vegan cream cheese because I don’t like the taste by itself, but I happened to have some Tofutti on hand so I threw that in as well. If you do end up buying some vegan cream cheese, make sure you get the non-hydrogenated kind as the other kind has nasty trans-fat in it! Silken tofu could also probably stand in for the cream cheese but it wouldn’t result in the exact same flavor. If you try it, let me know what you think!

Balsamic Strawberry Edamame Burgers
[makes 8 burgers]

  • 1 cup frozen Edamame
  • 5 medium Strawberries (140g)
  • ½ cup coarsely-chopped red onion (55g)
  • 1 medium carrot (80g)
  • ½ cup coarsely-chopped bell pepper (45g)
  • ½ cup old-fashioned oatmeal
  • 1 Tbsp. Raw Sunflower Seeds
  • 1 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Nutritional Yeast
  • 1 Tbsp. Chia Powder (or ground chia seeds)
  • ½ tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground cumin

– Preheat oven to 375º F and line a baking sheet with parchment paper or tin foil.  If you use tin foil, spray it with cooking spray.

– In a food processor or blender, combine all ingredients. Note: If you would like, you can reserve some of the edamame, veggies and oats and add them after processing the other ingredients first in order to create a chunkier burger.

– Using measurements of ¼ cup of the burger mixture, create patties by spooning the mixture onto the parchment paper/foil and shaping them into burgers.

– Bake for 10 minutes, flip, and bake 10 minutes longer.

– If you would like, you could then pan fry the burgers to create a crispy exterior.

– Serve with Daiya vegan cheese, and some creamy avocado sauce!

Creamy Avocado Sauce
[Yields ½ cup]

  • 2 Tbsp. Vegan Cream Cheese (I used Tofutti Non-Hydrogenated)
  • ¼ cup Almond Milk
  • ½ tsp. Balsamic Vinegar
  • ¼ of a ripe Avocado
  • 2 Tbsp. Nutritional Yeast
  • ¼ tsp. Ground Cumin
  • ¼ tsp. Onion Powder
  • Salt & Pepper, to taste

– Blend all ingredients in a small food processor or with an immersion blender. Add some sriracha to spice it up!

Put all burger ingredients into your blender/food processor.

Blend it all up!

Form into patties.

Bake for abot 20 minutes, carefully flipping halfway through.

Fry in a skillet until browned on both sides.

Sandwich some daiya in between two patties with some avocado sauce on top for a double stack!


– I didn’t have any burger buns but did have tortillas so I stacked my burgers in there with some spinach and Daiya.

– Don’t forget the Creamy Avocado Sauce!


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