LIVE
Rating: 3.75 stars
4 Ratings
  • 5 star values: 2
  • 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.

Adam Dolge
Source: EatingWell Magazine, January/February 2020

Gallery

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; 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.
Advertisement

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/20/2020
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
Rating: 5 stars
07/22/2020
Mine fell apart but they were delicious! Read More
Rating: 4 stars
02/22/2020
I enjoyed this a lot & it was fun to make. Do wish I d had the peanut butter powder though so look forward to making them again with it. I mixed Mae Ploy with Sambal Oelek coz that s what I had & finely halved & sliced Brussels sprouts to the carrots because they were there!!! Thanks Read More
Advertisement