A healthy, easy, vegan burger that's as fun to make as it is to eat.
This happened in my kitchen a few weekends ago. I’ve been waiting for the right time to introduce you, and for some reason this seems like a good time. Say hello to my little friend, the edamame rice burger.
No burger has ever made me feel happier. The gorgeous green color is just what this weary winter warrior needs on my plate right now. It’s a reminder that spring will come again and the gray and brown outside of my windows will eventually turn green again. Until then, I’ll just be thankful for this pretty edamame burger.
Good looks aside, this healthy patty tastes amazing. I was going to call it a sushi burger because it has the ingredients of some of my favorite veggie rolls from the sushi joint down the street from my house, but then I thought better of it. Edamame rice burger is clearer. No?
And just like that….We’re back to how amazing this burger tastes. Stay focused, Linda.
Let me share what kinds of spices are in this beauty of a recipe and you’ll get an idea about how savory and delicious it is. I put garlic, cumin, smoked paprika, turmeric, cayenne, dried oregano, sea salt, and black pepper in this recipe. There isn’t one stand out punch you in the taste buds spice, they all just blend together to give the burger a savory, rich flavor. And the tiny bit of cayenne pepper gives them a tiny little kick. SO. GOOD.
Vegan burgers are sometimes difficult because they don’t hold together well. That’s because the things that we use to bind the patties are not as binding as eggs. No problem here. The rice is an outstanding binding agent, and it gives the burgers a slightly sweet, earthy flavor.
To make these you’ll need a food processor, there’s really no getting around it. You could try using a high powered blender, but you’d have to blend the edamame and spinach mixture in two or three batches. You’ll also need to boil the edamame beans for five minutes and then soak them in ice cold water so they’ll be cool enough to handle. You'll also need to make the rice. Once you do those things you can whip the burgers together in five minutes flat.
Just process the edamame, spinach, rice, flax eggs, and spices together until they’re well combined and the mixture is thick and sticky. Then form the patties. You choose the size.
The last step is to sear them in a hot skillet or you can bake them in the oven. It’s faster to cook them on the stovetop in a skillet, and you’ll get a nice and crispy, slightly charred surface.
Since these are edamame rice burgers you can eat them three ways. Maybe more if you’re super creative.
Eat them on a bun.
Eat them on a bed of spinach with sriracha drizzled on top.
Dip them in soy sauce.
Yum. Yum. And Yum.
Are you ready for spring?
How would you eat an edamame rice burger?
Have you ever had an edamame burger?
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Edamame Rice Burger
- 14 ounces of edamame
- 1 cup of rice plus two cups of water
- 2 tablespoons of ground flax seed plus 6 tablespoons of water – mix them together in a small bowl until the mixture becomes thick and sticky. Let sit for ten minutes.
- 2 cups of chopped spinach
- 1 clove of garlic
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground turmeric
- ½ of a teaspoon of dried oregano
- ¼ of a teaspoon of cayenne pepper optional, add only if you like spicy food
- Ground sea salt and ground black pepper to taste.
- For the rice:
- Bring the water to a boil and add the rice. Stir well and reduce the heat to simmer. Cover and simmer for 15 minutes. Remove from the heat and set aside. Keep covered.
- Bring a medium pot of water to a boil and add the edamame. Boil for 5 minutes, drain the water, and rinse with cold water. When the edamame is cool enough to touch remove the beans from the pods and place them in a bowl.
- Add the edamame beans to a food processor and process until it looks like tiny pebbles. Add the spinach, rice, flax eggs, garlic, cumin, paprika, turmeric, oregano, cayenne pepper (only if you like hot food), sea salt and pepper to a food processor and process until the mixture starts to form a ball.
- Remove the blade from the processor and form the mixture into patties. Make them as large or as small as you’d like.
- Heat a large skillet on medium heat and drizzle with a teaspoon of avocado oil (optional if you have a non-stick pan). When the oil is got add the edamame burger and cook for four to five minutes or until firm and browned. Flip and cook the other side for four to five minutes. You can also bake in a 375° oven for fifteen to twenty minutes or until they begin to brown on top.
- Serve on a bun with lettuce and tomato and your favorite condiments or serve the patty on a bed of spinach with a drizzle of sriracha, or serve as a patty and dip in soy sauce.
Hello, do you cook the spinach?
Linda Meyer says
Hi Bev! No, if you cook it the spinach will be too wet and the burger won't stick together. Thanks for asking. 🙂