This is the real reason why the fava salad even exists... the queen of all veggie burgers has been born. Gluten Free and Vegetarian - you won't beat it. Not at any restaurant... not from any frozen super patty... Nothing compares... Meet the Fava Queen, the veggie burger of your dreams.
- 2 cups of cooked Fava Beans (refer above)
- 2 farm fresh eggs
- 1 jalepeno
- Kale or Arugula for salad
- 1 avocado
- 1 tomato
- 1 Plantain
- 1 can of olives
- Olive Oil or Coconut Oil or Grape Seed Oil
- Dijon Mustard - the good stuff
- Coconut Flour
- Italian Dressing
- Himalayan Pink Salt
- Take the remaining half of the beans from the Fava Salad recipe that you set aside (or refer to the recipe above to make the beans), and pulse/blend in a food processor with 2 farm fresh eggs.
- Once the beans are well blended together, place in a large bowl and mix in half of a cup of coconut flour (optional to add half a cup of shredded parmesan cheese). The beans should be nicely seasoned with garlic and sea salt from before, but if you'd like to add more, feel free to do so.
- Prepare burger toppings: Slice 1 tomato, slice up some avocado, slice up one large jalapeno, slice up some black olives, have your greens ready! Kale, arugula, sprouts - whatever you've got.
- Peel open a yellow, ripe, medium sized plantain, and cut into 6-8 chunks.
- Bring a small pan of 1/3 cup of olive or grape seed oil to a medium high heat - place chunks of plantain in. Wait for them to be golden brown, then turn them with tongs. Once golden brown, remove from oil, and bring oil down to low heat.
- Then you are going to smash each plantain flat with a plate, just like so:
7. Once all plantains are smashed, turn the oil up to medium high once again, and place in oil for about 1 minute on each side.
8. Set plantains on a plate of paper towel to soak up any excess oil, lightly salt with sea salt. Place in the oven on warm on a small plate (170 degrees F, give or take).
8. Form the bean/egg/coconut flour mixture into 5-6 patties.
10. Bring a large pan with the bottom covered in oil of choice (for this recipe, I did use olive oil, but often use coconut oil), to a medium high heat. Place 2 - 3 patties in at a time, flip when each side is golden brown - about five minutes on each side depending on how hot your stove gets.
11. Once burgers are done, sautee the sliced jalapenos for a minute or 2 - set aside.
12. Prepare a salad of greens, olives, chopped avocado, perhaps left over fava salad, and italian dressing on a plate.
13. Place the Fava Queen on top of the salad. Spread a thin layer of mustard, then top with olives, jalepenos, sliced plantain, a piece of kale, and a sliced tomato. Optional: sprinkle shredded parmesan, salt and pepper on top.