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, jalapeño, 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.