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Peanut edamame burgers wrapped in lettuce on a white platter from above with a small bowl of coconut peanut sauce.

Peanut Edamame Burgers

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  • Author: Ally Milligan
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Asian-Inspired
  • Diet: Vegan


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)


  1. Before you start, cook the brown rice (1/2 cup dry brown rice = about 1 1/2 cups cooked) and thaw the frozen edamame.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. 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).
  5. 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.
  6. Bake for 20 minutes, flip the burgers, and bake for another 15-20 minutes until both sides are golden brown.
  7. 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.