Edamame Veggie Burger Recipes

EDAMAME BURGER

Edamame Burger image

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

Ingredients

2 cups (340 g) shelled and frozen edamame
1 can (15 ounces, or 420 g) chickpeas, with liquid
8 ounces (227 g) sliced mushrooms
1/2 cup (65 g) finely ground raw cashews
1/2 cup (60 g) nutritional yeast
4 cloves garlic
1/2 teaspoon ground cumin
1/4 teaspoon liquid smoke (optional)
1 teaspoon Bragg's Liquid Aminos or soy sauce
Salt and pepper, to taste
3 1/2 cups (420 g) chickpea flour
Oil, for frying

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.

EDAMAME VEGGIE GARDEN BURGER

Edamame Veggie Garden Burger image

I love edamame (soy beans) and when I saw this under heart-healthy recipes on The Food Network, I got excited. Though I haven't tried it yet, it's on my To Do list. The Food Network suggests the following garnishes: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread. The instructions may seem copious, but they're really just overly-detailed.

Provided by Sandi From CA

Categories Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup millet
1/2 cup cold water
2 1/4 teaspoons kosher salt (plus more as needed)
1 medium carrot
1 large red radish
2 tablespoons fresh ginger (finely grated and peeled)
1/2 garlic clove, minced
2 tablespoons fresh lime juice
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon asian chili paste (such as Sriracha sauce)
1 lb frozen edamame (thawed, blanched, peeled)
1 1/2 cups panko breadcrumbs (Japanese-style bread crumbs)
2 large egg whites, beaten
vegetable oil, for brushing

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 sautéed.).

Nutrition Facts : Calories 198.9, Fat 5.2, SaturatedFat 0.7, Sodium 690.6, Carbohydrate 27.1, Fiber 4.1, Sugar 1.8, Protein 11.8

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