Spicy Brown Rice–Edamame Burgers
By Lawman JohnsonPublished on June 9, 2020
Time
1¾ hours
Yield
Serves 4
Ingredients
1 cup short-grain brown rice 1 cup baby spinach ¾ cup frozen shelled edamame beans, thawed and patted dry2 (8 by 7 ½-inch) sheets nori, crumbled2 teaspoons toasted sesame oil 2 teaspoons grated fresh ginger ½ teaspoon table salt 2 tablespoons vegetable oil ½ cup mayonnaise 2 tablespoons sriracha 8 large leaves iceberg lettuce 1 carrot, peeled and cut into 2-inch-long matchsticks3 ounces (1½ cups) bean sprouts 2 radishes, trimmed, halved, and sliced thin
Before You Begin
To make these burgers vegan, substitute vegan mayonnaise.
Instructions
- Bring 1¾ cups water and rice to simmer in large saucepan over medium-high heat. Reduce heat to low, cover, and simmer gently until rice is tender and water is fully absorbed, 40 to 45 minutes. Off heat, lay clean dish towel underneath lid, and let sit for 10 minutes. Fluff rice with fork and cover.
- Pulse spinach, edamame, nori, sesame oil, ginger, and salt in food processor until mixture is finely ground (it should not be smooth), about 10 pulses, scraping down sides of bowl as needed. Add rice and pulse until rice is coarsely chopped and mixture is well combined, about 8 pulses.
- Divide rice mixture into 4 equal portions. Using lightly moistened hands, tightly pack each portion into ¾-inch-thick patty. (Patties can be refrigerated for up to 24 hours.) Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown and crisp on first side, 5 to 7 minutes. Using 2 spatulas, gently flip patties and cook until browned and crisp on second side, 5 to 7 minutes.
- Whisk mayonnaise and sriracha together in bowl. Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on lettuce wraps, topped with sriracha mayonnaise, carrot, bean sprouts, and radishes.
Time
1¾ hoursYield
Serves 4Ingredients
1 cup short-grain brown rice
1 cup baby spinach
¾ cup frozen shelled edamame beans, thawed and patted dry
2 (8 by 7 ½-inch) sheets nori, crumbled
2 teaspoons toasted sesame oil
2 teaspoons grated fresh ginger
½ teaspoon table salt
2 tablespoons vegetable oil
½ cup mayonnaise
2 tablespoons sriracha
8 large leaves iceberg lettuce
1 carrot, peeled and cut into 2-inch-long matchsticks
3 ounces (1½ cups) bean sprouts
2 radishes, trimmed, halved, and sliced thin
Ingredients
1 cup short-grain brown rice
1 cup baby spinach
¾ cup frozen shelled edamame beans, thawed and patted dry
2 (8 by 7 ½-inch) sheets nori, crumbled
2 teaspoons toasted sesame oil
2 teaspoons grated fresh ginger
½ teaspoon table salt
2 tablespoons vegetable oil
½ cup mayonnaise
2 tablespoons sriracha
8 large leaves iceberg lettuce
1 carrot, peeled and cut into 2-inch-long matchsticks
3 ounces (1½ cups) bean sprouts
2 radishes, trimmed, halved, and sliced thin
Ingredients
1 cup short-grain brown rice
1 cup baby spinach
¾ cup frozen shelled edamame beans, thawed and patted dry
2 (8 by 7 ½-inch) sheets nori, crumbled
2 teaspoons toasted sesame oil
2 teaspoons grated fresh ginger
½ teaspoon table salt
2 tablespoons vegetable oil
½ cup mayonnaise
2 tablespoons sriracha
8 large leaves iceberg lettuce
1 carrot, peeled and cut into 2-inch-long matchsticks
3 ounces (1½ cups) bean sprouts
2 radishes, trimmed, halved, and sliced thin
Why This Recipe Works
For a burger with edamame in every bite, we pulsed it—along with some fresh spinach—with the rice in the food processor. This enabled us to incorporate far more filling into each burger, and slightly processing the rice released more starch, making the patties easier to shape. We topped our burgers with flavorful sriracha mayonnaise and a medley of matchstick carrots, bean sprouts, and thinly sliced radishes for lively crunch. Swapping out the traditional burger bun in favor of iceberg lettuce leaves gave our burgers a lighter, fresher taste.
Before You Begin
To make these burgers vegan, substitute vegan mayonnaise.
Instructions
- Bring 1¾ cups water and rice to simmer in large saucepan over medium-high heat. Reduce heat to low, cover, and simmer gently until rice is tender and water is fully absorbed, 40 to 45 minutes. Off heat, lay clean dish towel underneath lid, and let sit for 10 minutes. Fluff rice with fork and cover.
- Pulse spinach, edamame, nori, sesame oil, ginger, and salt in food processor until mixture is finely ground (it should not be smooth), about 10 pulses, scraping down sides of bowl as needed. Add rice and pulse until rice is coarsely chopped and mixture is well combined, about 8 pulses.
- Divide rice mixture into 4 equal portions. Using lightly moistened hands, tightly pack each portion into ¾-inch-thick patty. (Patties can be refrigerated for up to 24 hours.) Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown and crisp on first side, 5 to 7 minutes. Using 2 spatulas, gently flip patties and cook until browned and crisp on second side, 5 to 7 minutes.
- Whisk mayonnaise and sriracha together in bowl. Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on lettuce wraps, topped with sriracha mayonnaise, carrot, bean sprouts, and radishes.
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