Fava Bean and Leaf Vegan Burgers

These are literally the best veggie burgers I’ve ever had in my life. They are nothing like the dry, tasteless veggie burgers you’ve tried in the past. The intense verdant color makes you feel like you are actually eating vegetables. I suggest makes these only about 4 inches wide and extra thick so that they stay super moist in the center. For this recipe I used fava bean leaves because I had a surplus in the garden and I’m always trying to reduce food waste. If you don’t have fava leaves, you can substitute that part of the recipe for spinach leaves which are much more readily available.

You can use any hamburger bun, but for the most elevated experience you should really make these on Tobi’s vegan pretzel buns.

Ingredients (6 burgers)

• 2 T avocado oil

• 1 yellow onion, diced

• 1 cup breadcrumbs

• handful fresh mint leaves

• 3 cloves garlic

• 1 flax egg (1 T flax meal, soaked in 2.5 T water for 10 min)

• 1 tsp kosher salt

• 1/4 tsp fresh ground pepper

• 2 cups fava beans (shelled and blanched)

• 2 cups fava bean leaves

• 3/4 cup vegan mozzarella

• grapeseed oil for frying

• 6 pretzel buns

Instructions:

Sautée the onion in 1 T avocado oil until it caramelizes, approximately 8-10 minutes. Add some water to deglaze the pan. Transfer to food processor.

In the same pan, sautée the fava beans and leaves in 1 T avocado oil until the fava beans are browning and the leaves are tender. Leave in pan after cooking.

In a food processor, combine the onions, breadcrumbs, mint, garlic, flax eggs, kosher salt, ground pepper, and vegan mozzarella. Mix until puréed smooth. Then add the sautéed fava beans and leaves and pulse until they are mixed through, but still have some of their texture.

Form 6 patties and place in freezer for 20 minutes to firm them up. Heat up a nonstick pan with 1/2 inch grapeseed oil. Add the patties to the hot oil and fry on each side for about 3 minutes. After 6 minutes of cooking, top with more vegan cheese and place entire pan in oven broiler for 2 minutes.

Serve with vegan mayo on a pretzel bun.