Edamame Veggie Burger Recipes

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EDAMAME BURGER



Edamame Burger image

Provided by Joni Marie Newman

Categories     Food Processor     Mushroom     Soy     Sauté     Fourth of July     Vegetarian     Wheat/Gluten-Free     Dinner     Lunch     Cashew     Chickpea     Spring     Summer     Family Reunion     Chill     Vegan     Soy Sauce     Pescatarian     Peanut Free     No Sugar Added     Kosher

Yield 16 Burgers

Number Of Ingredients 12

2 cups (340 g) shelled and frozen edamame
1 can (15 ounces, or 420 g) chickpeas, with liquid
8 ounces (227 g) sliced mushrooms
1/2 cup (65 g) finely ground raw cashews
1/2 cup (60 g) nutritional yeast
4 cloves garlic
1/2 teaspoon ground cumin
1/4 teaspoon liquid smoke (optional)
1 teaspoon Bragg's Liquid Aminos or soy sauce
Salt and pepper, to taste
3 1/2 cups (420 g) chickpea flour
Oil, for frying

Steps:

  • Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through. This step is to defrost the edamame; if you use fresh or precooked edamame, you can skip this step.
  • Combine the edamame, chickpeas and liquid, mushrooms, cashews, yeast, garlic, cumin, liquid smoke, liquid aminos, and salt and pepper in a food processor and process until smooth. Pour into a large bowl.
  • Slowly add the flour until a thicker consistency is formed. Depending on the moisture content of your mixture, you may need just a little flour or a whole lot.
  • Place the entire bowl in the refrigerator for 20 to 30 minutes to stiffen up and make it easier to handle when forming the patties. Form into 16 patties.
  • Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes, or until golden brown on both sides.

VEGGIE BURGER



Veggie Burger image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 burgers, serves 2-3

Number Of Ingredients 16

3 tablespoons olive oil
3/4 cup fresh corn kernels or frozen, thawed
6 mushrooms, finely chopped
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, finely chopped
1 teaspoon cumin
Dash cayenne pepper
1/2 cup chopped fresh spinach
1 carrot, peeled and grated
1 small potato, peeled and grated
1 egg white
Salt and pepper
1/2 cup fresh bread crumbs
1 cup plain yogurt
2 tablespoons chopped fresh mint

Steps:

  • In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.
  • Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint

EDAMAME VEGGIE GARDEN BURGER



Edamame Veggie Garden Burger image

I love edamame (soy beans) and when I saw this under heart-healthy recipes on The Food Network, I got excited. Though I haven't tried it yet, it's on my To Do list. The Food Network suggests the following garnishes: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread. The instructions may seem copious, but they're really just overly-detailed.

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup millet
1/2 cup cold water
2 1/4 teaspoons kosher salt (plus more as needed)
1 medium carrot
1 large red radish
2 tablespoons fresh ginger (finely grated and peeled)
1/2 garlic clove, minced
2 tablespoons fresh lime juice
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon asian chili paste (such as Sriracha sauce)
1 lb frozen edamame (thawed, blanched, peeled)
1 1/2 cups panko breadcrumbs (Japanese-style bread crumbs)
2 large egg whites, beaten
vegetable oil, for brushing

Steps:

  • 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 1/4 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 puree 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 sautéed.).

Nutrition Facts : Calories 198.9, Fat 5.2, SaturatedFat 0.7, Sodium 690.6, Carbohydrate 27.1, Fiber 4.1, Sugar 1.8, Protein 11.8

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