Papaya Burger Recipe

Prepare fava beans (if using)

If using fava beans, rinse and drain 1 lb cooked fava beans. Pulse in a food processor 6–8 short pulses until mostly broken down but still slightly textured. Transfer to a bowl.

In a large bowl combine your protein: for beef, place 1 lb ground beef; for beans, use the processed fava beans. Add 1 egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes), 1 tsp minced garlic, 1/4 cup finely grated onion, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper.

If making fava bean patties, add 1/2 cup panko breadcrumbs to help bind. Mix gently until just combined; avoid overworking (for beef) to keep patties tender.

Divide mixture into 4 equal portions (about 4 oz each) and form into patties about 3.5" wide and 3/4" thick. Use an indent in the center with your thumb to help them cook evenly.

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbsp neutral oil. Once shimmering, add patties (work in batches if needed). Cook beef patties 3–4 minutes per side for medium (adjust time for desired doneness). For fava patties, cook 4–5 minutes per side until golden brown and heated through. During the final minute of cooking, top each patty with a slice of cheddar or vegan cheese and cover the pan briefly to melt.

Transfer cooked patties to a plate and let rest 3–4 minutes while you prepare the rest.

Peel the green papaya and remove seeds, then julienne into matchsticks about 1/8" thick to yield ~3 cups.

Heat 1 tsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add the julienned papaya and toss to coat.

Sauté for 6–8 minutes, stirring occasionally, until the papaya begins to soften and edges take on light golden color.

Add 1 tbsp brown sugar, 1 tsp soy sauce (or tamari), 1 tsp rice vinegar and 1/4 tsp salt. Continue to cook 3–5 minutes, stirring, until sugar has melted and papaya is glossy and caramelized but still with a bit of bite.

Finish with 1 tsp fresh lime juice, toss, taste and adjust seasoning. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise (or vegan mayo), 1 tsp grated garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard and 1 tsp olive oil. Whisk until smooth.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt as needed. Refrigerate until assembly.

Butter the cut sides of 4 buns with 1 tbsp butter (or vegan butter). Toast buns in a clean skillet over medium heat, buttered-side down, until golden, about 1–2 minutes.

Spread about 1–1.5 tbsp aioli on the bottom half of each bun.

Place the cheese-topped patty on the aioli, then heap 3/4 cup caramelized green papaya over the patty.

Top papaya with a small handful (~1/2 cup) of fresh arugula and optional pickled red onion if using. Season arugula lightly with salt and pepper.

Spread a little aioli on the top bun, close the burger, press lightly and serve immediately.

Optional serving suggestion: serve with kettle chips or fries and a wedge of lime.