Edamame Burgers Recipes
EDAMAME VEGGIE BURGER
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 garden burgers
Number Of Ingredients 15
Steps:
- Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
- Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
- Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
- Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
- When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
- Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
- Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or sauteed.)
EDAMAME BURGER
Provided by Joni Marie Newman
Categories Food Processor Mushroom Soy Sauté Fourth of July Vegetarian Wheat/Gluten-Free Dinner Lunch Cashew Chickpea Spring Summer Family Reunion Chill Vegan Soy Sauce Pescatarian Peanut Free No Sugar Added Kosher
Yield 16 Burgers
Number Of Ingredients 12
Steps:
- Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.
- Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.
- Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.
- Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.
- Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.
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POTATO EDAMAME VEGGIE BURGERS - TEASPOON OF SPICE
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- Place potatoes and salt in a large pot. Cover potatoes with cold water. Bring to a boil. Once boiling, reduce to medium heat to a simmer. Cook for about 8 minutes or until the potatoes are fork tender. Drain and add the potatoes back into the pot. Set aside and cool down for 5 minutes.
- Add potatoes and edamame to a large bowl. Mash with a potato masher (it’s ok if the edamame isn’t completely mashed and that there are some potato chunks.
- Mix in Parmesan cheese, egg and garlic. Stir well or use your hands to incorporate. Mix in breadcrumbs.
INDIAN EDAMAME QUINOA BURGERS RECIPE | EATINGWELL
From eatingwell.com
5/5 (6)Calories 285 per servingTotal Time 35 mins
- Combine quinoa and water in a small saucepan. Bring to a boil. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes.
- Transfer the quinoa to a food processor; add edamame, 2 chopped scallions, egg, ginger, garam masala, 1/2 teaspoon salt and cayenne. Pulse until well combined. Form into four 3 1/2-inch patties (a generous 1/2 cup each).
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Reduce heat to medium and add the burgers. Cook until browned on one side, 3 to 4 minutes. Carefully turn them over, swirl in the remaining 1 tablespoon oil and brown the other side, 3 to 4 minutes more.
- Meanwhile, combine yogurt, cucumber, cilantro (if using), pepper and the remaining scallion and 1/8 teaspoon salt in a bowl. Serve the burgers on a tomato slice with the yogurt sauce.
EDAMAME LETTUCE WRAP BURGERS WITH PEANUT SAUCE …
From eatingwell.com
4/5 (5)Calories 310 per servingTotal Time 30 mins
- Combine edamame, rice, 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), scallions, curry paste and 1 tablespoon each oil and tamari in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped. Shape the mixture into four 4-inch-wide burgers.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the burgers and cook, turning once, until well browned, 3 to 4 minutes per side. Transfer to a plate.
- Meanwhile, whisk the remaining 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), 1 tablespoon each lime juice and tamari and 1 teaspoon chile-garlic sauce in a small bowl until smooth.
TERIYAKI EDAMAME BURGERS WITH GRILLED PINEAPPLE | OH …
From ohmyveggies.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 416 per serving
- Pulse the edamame in a food processor until it's coarsely chopped. Transfer the edamame to to a large bowl. Stir in the rice, sesame seeds, soy sauce, garlic, and ginger. Fold in the egg.
- Line a large baking sheet with parchment paper. Divide the burger mixture onto the baking sheet in 4–6 mounds (4 for bigger burgers, 6 for smaller ones), then press each mound into a patty. Bake the burgers for 15 minutes, then brush with the teriyaki marinade and bake for 10 minutes more.
- While the burgers are baking, heat an indoor grill to Sear (or High if yours doesn't have a Sear setting; a grill pan works too if you don't have an indoor grill). Spray the grates with oil and grill both sides of the pineapple and onions until the pineapple is has grill marks and the onions are crispy. Break the onions into small pieces.
VEGAN KETO VEGGIE BURGERS | THE DINNER BELL
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5/5 (1)Total Time 1 hr 10 minsCategory EntreeCalories 199 per serving
- Preheat the oven to 325F and line a baking sheet pan with parchment paper, or your favorite non-stick solution (foil, Silpat)
- Heat 1 Tbs oil in a large saucepan over medium high heat on the stove and once heated, add in the diced 6oz mushrooms, 1 zucchini and 1/2 yellow onion. It’s a good idea to make these a small dice, nearly a mince, so that they incorporate into the burger patties well later in the recipe.
- Saute the vegetables stirring occasionally, until soft and fragrant and the onions are translucent (approx 5 - 8 minutes). Add in the 1/2 tsp salt and mix with the veggies. Turn off the stove and pour the sautéed veggies into a large mixing bowl and set to the side.
- In a food processor with the blade attachment combine the 12oz defrosted shelled edamame, 1/4 cup chia seeds, 1 Tbs mustard, 1 Tbs tomato paste, 1 Tbs liquid aminos, and 1/3 cup water and pulse together until a smooth paste forms. The mixture should hold together and be firm but still a bit tacky to the touch. If it’s too firm and not tacky, add water a tablespoon at a time until the desired consistency is achieved.
EDAMAME BURGERS WITH SRIRACHA MAYO | READY SET EAT
From readyseteat.com
Cuisine AmericanCategory Sandwich/Wrap, Main DishServings 4Total Time 30 mins
- Combine edamame and rice in medium microwave-safe bowl. Cover; microwave on HIGH 4 minutes or until hot, stirring once halfway. Place edamame mixture in food processor; add ginger, salt, garlic powder and pepper. Pulse until finely chopped. Add Egg Beaters; pulse until mixture begins to come together, scraping down sides as needed. Shape mixture into 4 patties, about 1/2-inch thick (mixture will be soft).
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add 2 patties; cook 4 to 5 minutes on each side or until browned. Remove from skillet; keep warm. Add remaining 1 tablespoon oil and repeat with remaining patties.
- Meanwhile, stir together mayonnaise and Sriracha in small bowl. Top patties with Sriracha mayo and serve on rolls, if desired.
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- Before you start, cook the brown rice (1/2 cup dry brown rice = about 1 1/2 cups cooked) and thaw the frozen edamame.
- Heat the coconut oil in a large skillet over medium heat and add in the garlic, scallions, and ginger. Stir constantly for 1-2 minutes until the scallions are just barely softened. Add the curry powder and give everything a good stir for 30 seconds more. Remove from heat.
- To a food processor, add the thawed edamame, cooked brown rice, garlic-scallion-ginger-curry mixture (careful, it will be hot!), peanut butter, soy sauce, and salt (only if you’re using unsalted peanut butter). Pulse just a few times until just combined, scraping down the sides if needed, being careful not to overprocess (it should be textured and you should still be able to see whole rice kernels).
EDAMAME ANCIENT GRAIN VEGGIE BURGERS (VEGAN) - SHARON ...
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3.8/5 (6)Estimated Reading Time 2 minsServings 10Calories 179 per serving
- Cook quinoa with vegetable broth, according to package directions, for 15 minutes until tender, set aside. (Note: 1/3 cup uncooked quinoa cooked with 2/3 cup vegetable broth makes approximately 1 cup cooked quinoa.)
- Place edamame in the container of a food processor and pulse just until coarsely chopped (do not pulverize, texture should remain chunky). If you do not have a food processor, mash well with a potato masher.
- Place chopped edamame in a large mixing bowl and add onion, mushrooms, carrots, walnuts, flax seeds, herbs, garlic, oats, bread crumbs, black pepper, and smoked paprika, stirring well. Add soy sauce and lemon juice, mixing well to moisten ingredients. Cover and chill for about 1 hour.
BLACK BEAN EDAMAME BURGERS - A FRESH FOOD RECIPE BLOG
From hipfoodiemom.com
Estimated Reading Time 7 mins
- Heat ½ tablespoon of the olive oil in a medium saucepan. Add the farro and cook over medium heat, stirring, until fragrant, 2 minutes. Add 1½ cups of water and a pinch of salt, and bring to a boil. Cover and simmer for 20 minutes. Check the farro and continue to simmer for another few minutes until the farro is chewy but not mushy. Remove the pan from the heat and drain off any remaining water.
- In a large, deep skillet, heat the remaining 2½ tablespoons of olive oil over medium heat. Add the onion and cook until translucent, 5 to 8 minutes. Add the carrots and garlic and cook until fragrant, 2 minutes. Add the mushrooms and cook until softened and cooked through, another 3 to 4 minutes. Set the mushroom and vegetable mixture aside to cool.
- In a food processor or blender, pulse 1 cup of the black beans to a chunky puree. Transfer to a large mixing bowl. Mix in the remaining black beans, cooked farro, cooled mushroom and vegetable mixture, panko bread crumbs, edamame, cilantro, parsley, mustard, soy sauce, chili powder, cumin, salt, and pepper. Allow to cool until the mixture is no longer steaming. Taste and adjust the seasonings to your liking. Whisk the eggs in a small bowl and stir them into the vegetable mixture. Cover and refrigerate the burger mixture for at least 30 minutes or for up to a day.
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EDAMAME RICE BURGER - VEGANOSITY
From veganosity.com
Reviews 47Servings 4Cuisine AmericanCategory Entree
- Bring the water to a boil and add the rice. Stir well and reduce the heat to simmer. Cover and simmer for 15 minutes. Remove from the heat and set aside. Keep covered.
- Bring a medium pot of water to a boil and add the edamame. Boil for 5 minutes, drain the water, and rinse with cold water. When the edamame is cool enough to touch remove the beans from the pods and place them in a bowl.
- Add the edamame beans to a food processor and process until it looks like tiny pebbles. Add the spinach, rice, flax eggs, garlic, cumin, paprika, turmeric, oregano, cayenne pepper (only if you like hot food), sea salt and pepper to a food processor and process until the mixture starts to form a ball.
EDAMAME RECIPES: 11 DISHES TO FINALLY USE THAT BAG IN THE ...
From greatist.com
- Cashew crunch salad with sesame dressing. Share on Pinterest. Photo: Pinch of Yum. Cabbage salads are tricky. The veggie produces so many shredded leaves that it feels impossible to use them all — especially when recipes call for green and purple varieties.
- Edamame, cranberry, and feta salad. Share on Pinterest. Photo: Love & Zest. Simple, savory, sweet — this salad checks all the boxes. It also makes a snazzy side dish or snack.
- Asian broccoli salad with peanut sauce. Share on Pinterest. Photo: Gimme Some Oven. Some ingredients are just made for each other — like broccoli and edamame.
- Cucumber edamame salad with ginger-soy vinaigrette. Share on Pinterest. Photo: Noble Pig. Zucchini shouldn’t have all the fun. This recipe skips the squash and opts for crunchy cucumber as its spiralized veggie of choice.
- Easy edamame dip. Share on Pinterest. Photo: Eat Drink Love. For those moments when you’re looking for a fresh dip for your pita chips, reach for frozen edamame.
- Crispy Parmesan garlic edamame. Anything with Parmesan and garlic in the title is bound to be the bomb, right? This portable snack is a snap, requiring just a quick coating of spices and cheese and a stint in the oven until the cheese is all browned and melted.
- Super greens healthy pasta salad. Share on Pinterest. Photo: Luci’s Morsels. Edamame is often used as a substitute for chickpeas, but in this recipe, they become a dream team.
- Edamame hummus. Betcha haven’t tried this hummus variety before! To balance the flavor of edamame, amp up the lemon juice and tahini for a perfect dipping sauce you’ll keep coming back to.
- Edamame falafel sandwiches. Share on Pinterest. Photo: The Foodie Physician. Here’s another fun spin on beloved Mediterranean cuisine. Edamame stands in for chickpeas to create St. Patrick’s-worthy falafels (with the help of parsley and scallions too).
- Beef and broccoli edamame stir-fry. Share on Pinterest. Photo: Zen and Spice. We have some serious beef with this recipe. Just kidding! Easy and tasty, this recipe can do no wrong.
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