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fava bean burgers in a cast iron skillet
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5 from 4 votes

Fava Bean Burgers

These burgers are nutritious and flavorful on their own, so you've got a wide array of serving options. I've shown them here on a bed of shredded romaine lettuce, drizzled with some leftover green goddess dressing. They're great with yogurt-based sauces, and our kids eat them with spicy ketchup. Pop them onto a bun or into a big lettuce leaf if you like, or serve alone. You really can't go wrong.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Fritters
Cuisine: American
Keyword: fava bean burgers
Servings: 6
Calories: 111kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 cup (120 grams) fresh or thawed frozen fava beans
  • 4 medium garlic cloves minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground sweet paprika
  • ¼ teaspoon ground turmeric
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ounces (284 grams) frozen chopped spinach, thawed
  • 1 cup cooked quinoa
  • 3 ounces (85 grams) crumbled feta
  • 2 large eggs
  • 2 tablespoons safflower oil for pan-frying

Instructions

  • Preheat oven to 350°F with a rack in the center.
  • Fill a medium pot with two inches of water and bring to a boil. Add the fava beans and cook for eight minutes, then transfer to a bowl of ice water to cool.
  • Drain beans and slip each one from its whitish skin.. Place skinned beans into a large mixing bowl and mash with a potato masher or the back of a wooden spoon until you've created a chunky puree.
  • Add the garlic, cumin, coriander, paprika, turmeric, salt, and pepper to the bowl. Mix with a fork to combine thoroughly.
  • Squeeze out as much water from the spinach as possible and add drained spinach to the bowl. Break up any clumps with the fork any stir to incorporate.
  • Add the quinoa and mix well.
  • Beat the eggs and add to the bowl along with the feta. Mix until all ingredients are evenly dispersed.
  • Use your hands to form the mixture into six even patties. Place on a plate and refrigerate for about 30 minutes.
  • Heat the safflower oil over medium-high in a 12-inch oven-safe skillet. Arrange the burgers in a single layer and cook until golden brown on the underside, and then flip and cook two minutes more.
  • Transfer skillet to oven and bake for 20 minutes. Burgers will be cooked through and firmer to the touch, but still tender inside.

Notes

  1. Replace cooked fava beans with canned chickpeas or white beans if you like.
  2. You can make these earlier in the day and serve at room temperature or reheated.
  3. Leftovers will keep in the fridge for up to a week. Serve cold or reheat in the oven or toaster oven.
  4. If you prefer, you can make these slider-sized and serve as an appetizer at a party. They would also work in a rounder shape as small meatless meatballs.
  5. For a vegan adaptation, omit the feta and replace the eggs with two flax eggs. (One flax egg is one tablespoon of ground flaxseed stirred together with three tablespoons water and left to sit for five minutes before using.)
I first published this recipe here in 2012. I've since updated the post for clarity and made some changes to the recipe.

Nutrition

Calories: 111kcal | Carbohydrates: 16.2g | Protein: 6.3g | Fat: 2.8g | Fiber: 5.5g