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Fava Bean Burgers

Fava Bean Burgers

Fava beans are my favorite beans, hands down. They have a short spring season and take a few minutes of extra work to make ready, but there is nothing better than their nutty, sweet, earthy flavor. I’ve always enjoyed them simply handled: quickly boiled for a minute or two, skinned, with a touch of butter and salt, but then I came across a Yotam Ottolenghi recipe for Fava Bean Burgers…Fava beans pods are roughly six inches long and once you snap them open, you will find three to five fava beans in a soft, furry lining. Apparently you can boil the beans and eat as is, but each bean does have an additional protective sheath, and I prefer skinning them after boiling (as is also called for in this particular recipe).


Recipe calls for mashing these bright green beauties with cumin, coriander, fennel, spinach, jalapeΓ±o, boiled potatoes, garlic, cilantro, breadcrumbs, egg (are you excited yet?).


Shape into burgers and refrigerate briefly…


Finally, a quick sear in a hot pan with safflower oil, and you’ve got a powerhouse lunch, smooth and nutty from the beans, a little crunchy with the seared potatoes, and bursting with spice from the cumin, coriander and fennel.



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