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Edamame Veggie Burger

 
Edamame Veggie Burger
147

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

80

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

¼ cup millet
½ cup water
cold
1 x kosher salt
as needed
*
1 medium carrots
1 large radishes
red
2 tablespoons ginger
finely grated, peeled, fresh
½ clove garlic
minced
2 tablespoons lime juice
freshly squeezed
2 tablespoons mirin (sweet seasoning)
*
teaspoon thai chili paste
Asian
*
1 pound soybeans (daizu)
frozen blanched, peeled, thawed
1 ½ cups bread crumbs
Japanese-style
2 large egg whites
beaten
1 x vegetable oil
for brushing
*

Directions

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 ¼ 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 purée 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.

 

* not incl. in nutrient facts

Reviews

almost 4 years

Made these edamame veggie burgers for dinner last night, and they came out quite flavourful. I added more Asian seasonings into my mix, such as soy sauce, oyster sauce, sesame oil, a bit sichuan pepper oil, finely chopped cilantro and scallions. And the burgers were certainly loaded with great flavours.

I made a spicy yogurt sauce with 2% yogurt and a bit hot sauce. Very good!

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 34833% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 28%
Sugars g
Protein 50g
Vitamin A 26% Vitamin C 9%
Calcium 20% Iron 56%
* based on a 2,000 calorie diet How is this calculated?

 

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