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Spicy edamame burgers with lime slaw recipe

Spicy edamame burgers with lime slaw recipe

52 ratings

Crunchy soya beans pair with fruity lime slaw and creamy vegan mayo for a nice and easy weeknight meal. Serve potato wedges on the side to maximise the comfort food factor! See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 509 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 100g bunch spring onions, trimmed and roughly chopped
  • 1 red chilli, sliced, deseeded if you like
  • 3 garlic cloves, roughly chopped
  • 3cm piece ginger, roughly chopped
  • 400g tin chickpeas, drained and rinsed
  • 250g frozen soya beans, defrosted
  • 30g pack fresh coriander, 20g roughly chopped, 10g leaves picked

To serve

  • 300g pack sweet chilli slaw kit
  • 2 limes, juiced
  • ½ tsp caster sugar​
  • 2 tbsp reduced-salt soy sauce
  • 4-pack large wholemeal baps, halved
  • 2 tbsp vegan mayo
  • potato wedges, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    3g 13%
  • Sugars

    16g 18%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 61g Protein 24.3g Fibre 15.5g


  1. Start by making the lime slaw. Put the veg from the sweet chilli slaw kit in a bowl with the lime juice, sugar and 1 tbsp soy sauce. Toss together, then set aside, reserving the sweet chilli sachet.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Put the spring onions, chilli, garlic, ginger, remaining soy sauce and the chickpeas in a food processor and blitz to combine; season with black pepper. Add the soya beans and chopped coriander, then blitz again to a slightly chunky mix.
  3. Shape the mixture into 4 patties and transfer to a lined baking sheet. Bake for 25 mins, adding the baps for the last 5 mins to warm through.
  4. When ready to serve, stir the coriander leaves through the slaw. Mix the vegan mayo with the reserved sweet chilli sauce and spread on the bottom halves of the baps. Top with a burger and a spoonful of slaw, then sandwich with the lid and serve with more slaw and potato wedges on the side, if you like.

Get ahead: Make the burger mixture up to the end of step 2, then cover and keep in the fridge for up to 24 hrs.

Freezing and defrosting guidelines

Freeze burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Burger recipes

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