Edamame make these homemade veggie burgers mean, green protein machines. Peanut sauce, curry paste and quick-pickled carrots give them Thai-inspired flair. Source: EatingWell Magazine, January/February 2020

Carolyn Malcoun
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Ingredients

Directions

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

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  • 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.

Tips

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; 14.5 g total fat; 1.9 g saturated fat; 793 mg sodium. 473 mg potassium; 31.6 g carbohydrates; 7.6 g fiber; 5 g sugar; 14.6 g protein; 6449 IU vitamin a iu; 12 mg vitamin c; 179 mcg folate; 78 mg calcium; 3 mg iron; 57 mg magnesium;