Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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


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

1 burger and 1 generous Tbsp. sauce
310 calories; protein 14.6g; carbohydrates 31.6g; dietary fiber 7.6g; sugars 4.8g; fat 14.5g; saturated fat 1.9g; vitamin a iu 6449.3IU; vitamin c 11.8mg; folate 178.9mcg; calcium 78.4mg; iron 2.5mg; magnesium 57.5mg; potassium 472.7mg; sodium 793.3mg.