Edamame Burger with Kimchi Ketchup


Recently I, like many others became obsessed with Kimchi. It literally makes my mouth water as soon as I open the pot and I could eat it all day long. So when I went to a local pub the other day and they had kimchi ketchup on the menu, I knew I had to recreate it. I decided it would be best with a burger, because burgers and ketchup were meant for each other and then decided it would be an edamame burger, because I've had a giant bag of edamame beans in the fridge for about a month and had nothing to make with them. I stuck it all in a homemade brioche bun, with carrots, spinach and tomatoes, but feel free to customise it as you wish! 

Serves 2 

For the ketchup 

A little vegetable oil 
1 small red onion chopped
a thumb sized piece of ginger 
1 tsp chopped red chilli 
A handful of basil leave roughly chopped
3 cloves of garlic chopped 
200g chopped fresh tomatoes 
400g tin chopped tomatoes 
2 tbsp red wine vinegar 
40g dark brown sugar 
2 tbsp vegan kimchi (watch out for fish sauce, I made mine from the Peace & Parsnips recipe)

For the burger 

A little olive oil 
1 small red onion 
2 cloves of garlic 
1 tsp fresh grated ginger 
250g fresh or frozen and defrosted edamame beans 
1 tsp soy sauce 

1. Start by making the ketchup, heat the oil in a heavy based pan and add the chopped onion and soften for around 5 minutes.
2. Add the garlic, ginger, chilli and red wine vinegar and cook for a further minute or 2.
3. Add the tomatoes, sugar and basil and bring to the boil, simmering for 20-30 minutes until the mixture has reduced right down.
4. Remove the mixture from the heat and let it cool completely, then blitz in a food processor until really smooth, adding in the kimchi at the last minute and giving it a little pulse to combine.
5. Pass the mixture through a sieve a couple of times until the sauce is thick and smooth, then spoon in to a sterilised jar and put to one side.
6. Make the burger by heating the oil in a frying pan, then adding the onions and garlic to cook for around 5 minutes, add the grated ginger, edamame beans and soy sauce and cook for another 5 minutes. Put the mixture in to a food processor and blitz for a couple of minutes.
7. Remove from the food processor and shape in to burgers.
8. Heat some more oil in the pan (you can use the same one) and fry the burgers on each side for around 5 minutes until golden brown on top.
9. Serve them up how ever you want, top with your homemade ketchup and enjoy!

P.s I don't use any binders in my burgers, I just pack them tightly, but feel free to add one.

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