Edamame make these homemade veggie burgers mean, green protein machines. Peanut sauce, curry paste and quick-pickled carrots give them Thai-inspired flair.

Adam Dolge
Source: EatingWell Magazine, January/February 2020


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Toss carrots with 2 tablespoons lime juice and 1 teaspoon chile-garlic sauce. Set aside.

  • 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.

  • Drain the carrots and add the marinade to the peanut sauce; whisk to combine. Serve the burgers in lettuce leaves with the carrots, the sauce and onion.


Tip: With the consistency of flour, peanut butter powder helps bind this veggie burger so it doesn't fall apart. It's made from roasted and pressed peanuts. As with peanut butter, look for a brand with little or no added sugar.

To make ahead: Prepare burgers (Steps 1-2) and refrigerate for up to 1 day before cooking.

Nutrition Facts

310 calories; protein 14.6g 29% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 7.6g 30% DV; sugars 4.8g; fat 14.5g 22% DV; saturated fat 1.9g 9% DV; cholesterolmg; vitamin a iu 6449.3IU 129% DV; vitamin c 11.8mg 20% DV; folate 178.9mcg 45% DV; calcium 78.4mg 8% DV; iron 2.5mg 14% DV; magnesium 57.5mg 21% DV; potassium 472.7mg 13% DV; sodium 793.3mg 32% DV.


Rating: 1 stars
This was terrible. There was no salt (which explains the lack of flavor) but at the same time really spicy. Consistency was bad. Should have recommended freezing or refrigerating them first to crunch up a bit. Did not enjoy the carrot flavor or the sauce at all. Read More