The Edamame Veggie Burger is an easy recipe that serves 8 people. Great for big gatherings, takes up to an hour for total cooking time.
Prep time 30 minutes
Cook time 60 minutes
|· 45g millet
· 120ml cold water
· 2.25 tsp salt, plus more if required
· 1 medium carrot
· 1 large red radish
· 2 tbsp fresh ginger, peeled and finely chopped
· 1/2 clove garlic, finely chopped
· 2 tbsp freshly squeezed lime juice
|· 2 tbsp mirin
· 1/8 tsp Asian chilli paste, such as Sri Racha sauce
· 450g frozen blanched, peeled edamame (soybeans), thawed
· 105g panko (Japanese-style) breadcrumbs
· 2 large egg whites, beaten
· Vegetable oil, for brushing
|· Naan bread
· Alfalfa sprouts
|· Pickled ginger
1) Heat the millet in a small dry saucepan, with a tight-fitting lid, over a medium-high heat and cook, shaking occasionally, until the millet begins to “pop”. Continue toasting the millet, for about 2 minutes, until the popping subsides and until it smells like freshly popped popcorn. Set aside to cool slightly.
2) Add the water and 0.25 tsp of the salt to the saucepan and bring to a boil over a high heat. Wrap the pan lid tightly with a small tea 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.
3) Grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin and chilli paste and stir to combine.
4) Meanwhile, bring a medium pan of water to a boil and salt it generously. Add the edamame, cover, return to the boil and cook for about 5 minutes, until soft. Drain and immediately add to the bowl of millet mixture. Stir to combine and set aside to cool.
5) When cool, season the edamame mixture with the remaining 2 tsp 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.
6) Using your hands, form the edamame mixture into 8 patties about 7–8 cm in diameter. Place on a greaseproof paper-lined baking sheet and refrigerate until set.
7) Place a rack about 10cm from the grill element and preheat. Place the patties on a foil-lined baking sheet or grill pan. Brush both sides of the patties lightly with oil , sprinkle with salt and grill for about 3 minutes, until the tops are lightly browned.
8) Remove from under the grill and turn the patties over. Grill for a further 3 minutes, until lightly browned and piping hot. (The burgers can also be barbecued or sauted.)
9) Serve on grilled naan bread with alfalfa sprouts, pickled ginger, and wasabi.