I’m on a baked veggie burger kick, partly because I don’t own a grill (👋🏼 NYC living) but mainly because they’re just… good. Time-wise, these peanut edamame burgers take a little bit longer to make than most of my recipes but I promise they’re still super easy (only 20 minutes of prep time!) and very worth it.
Since these veggie burgers are made with cooked brown rice, they are a go-to recipe to make whenever you have leftover rice to use up! Aside from the edamame, which I like to keep on hand in the freezer, these burgers are made with easy-to-find pantry staples (peanut butter, curry powder, coconut oil, garlic). Make these ahead for the week (think: burger bowls, lettuce wraps, etc.) or double the recipe and freeze some for later.
Edamame Burger Ingredient Notes
These edamame burgers are made with simple, easy-to-find ingredients, most of which you probably already have! Here are some notes.
Edamame and Soy Sauce. Because soy is a highly pesticide sprayed crop, I try to use organic edamame and organic soy sauce whenever possible. While not a pantry staple per se, frozen shelled edamame is great to keep in your freezer for stir-fries, noodle salads, and now…. these burgers. 😉
Brown Rice. I use brown basmati rice in this recipe but feel free to experiment with other types!
Curry Powder. I like the curry powder found in bulk bins at Whole Foods (I believe it’s Frontier brand), but this Simply Organic curry powder is another good one! Just note that curry powder is a seasoning, made up of several different spices, so the taste can vary dramatically from brand to brand.
Toppings. As always, toppings are a choose-your-own-adventure situation! I like grated carrots, red onion, cilantro, and coconut peanut sauce (everything is better with that sauce), but you do you!
Equipment and Helpful Tools
To make these peanut edamame burgers, you’ll need a food processor. For easy clean-up and so that the burgers don’t stick to the baking sheet, I use these Silpats (obsessed!) but parchment paper will also work well.
Edamame Burger Bun Options!
These edamame burgers are good in lettuce wraps, on regular burger buns, or as burger bowls (on top of greens and/or grains)! The easiest lettuce for true lettuce wraps, in my opinion, is butter lettuce.
Double the recipe and freeze extra cooked burgers for an easy weeknight meal later! Once completely cooled, store the cooked burgers in a single layer in an airtight container in the freezer (separate with parchment paper if you need to stack). Reheat in a preheated oven or a cast-iron skillet with a bit of oil until they crisp back up.Print
Peanut edamame burgers! A flavorful, easy, and healthy baked veggie burger recipe made with edamame, brown rice, curry powder, and peanut butter. Vegan and gluten-free.
- 1 1/2 cups cooked brown rice (I use basmati)
- 1 1/2 cups shelled edamame, thawed from frozen
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 2 scallions, white and light green parts thinly sliced
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 3 tablespoons unsweetened, creamy peanut butter
- 1 tablespoon soy sauce or tamari
- 1/4 teaspoon salt (only if peanut butter is unsalted!)
- coconut peanut sauce, for serving (optional)
- butter lettuce or burger buns, grated carrots, thinly sliced red onion, and cilantro, for serving (optional)
- Before you start, cook the brown rice (1/2 cup dry brown rice = about 1 1/2 cups cooked) and thaw the frozen edamame.
- Preheat the oven to 375 degrees F.
- Heat the coconut oil in a large skillet over medium heat and add in the garlic, scallions, and ginger. Stir constantly for 1-2 minutes until the scallions are just barely softened. Add the curry powder and give everything a good stir for 30 seconds more. Remove from heat.
- To a food processor, add the thawed edamame, cooked brown rice, garlic-scallion-ginger-curry mixture (careful, it will be hot!), peanut butter, soy sauce, and salt (only if you’re using unsalted peanut butter). Pulse just a few times until just combined, scraping down the sides if needed, being careful not to overprocess (it should be textured and you should still be able to see whole rice kernels).
- Line a baking sheet with parchment paper or a Silpat. Shape the mixture into six 3-inch burgers and arrange evenly on the baking sheet.
- Bake for 20 minutes, flip the burgers, and bake for another 15-20 minutes until both sides are golden brown.
- Serve with butter lettuce or burger buns and desired toppings like grated carrots, thinly sliced red onion, cilantro, and coconut peanut sauce.
Leftovers. The cooked burgers will last in the fridge for several days. For best results, reheat in the oven or in a cast-iron skillet with a bit of oil until they crisp back up.
Freezer Instructions. Freeze cooked burgers to eat later! Once completely cooled, store the cooked burgers in a single layer in an airtight container in the freezer (separate with parchment paper if you need to stack). Reheat in a preheated oven or a cast-iron skillet with a bit of oil until they crisp back up.
Recipe loosely adapted from Eating Well.
Keywords: edamame burger, edamame veggie burger, edamame rice burger
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