How to Make Shishito-Topped Edamame and Brown Rice Burgers - A Step-by-Step Guide

Looking for a new and exciting vegetarian burger recipe to add to your repertoire? Look no further than these Shishito-Topped Edamame and Brown Rice Burgers! Combining the earthy flavors of brown rice and edamame with the slightly spicy kick of shishito peppers, these burgers are sure to satisfy even the most discerning of palates.

Perfect for a summer BBQ or a cozy night in, these burgers are packed with protein and nutrients, making them a healthy and satisfying alternative to tradi...

Read more

Ingredients

  • ¼ cup mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon salt, divided
  • 1 ½ cups frozen shelled edamame, thawed
  • 1 cup cold cooked long-grain brown rice
  • 1 cup loosely packed fresh parsley leaves
  • 1 cup loosely packed cilantro leaves
  • ¼ cup chopped red onion
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 24 shishito peppers
  • 1 teaspoon vegetable oil
  • 2 teaspoons honey
  • 4 (2 ounce) sesame seed burger buns

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 burgers

  • For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
  • Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
  • Shape mixture into four 4-inch patties that are 1/2-inch thick.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
  • Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
  • Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.
  • Nutrition

    540 cal.

    • Total Fat: 22g
    • Saturated Fat: 3g
    • Cholesterol: 5mg
    • Sodium: 649mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 9g
    • Protein: 18g
    • Potassium: 1184mg