Edamame Veggie Burger

[Guest guest]

@@@@@

Edamame Veggie Burger

 

1/4 cup millet

1/2 cup cold water

2 1/4 teaspoons kosher salt, plus more as needed

1 medium carrot

1 large red radish

2 tablespoons fresh ginger, finely grated, peeled

1/2 clove garlic, minced

2 tablespoons freshly squeezed lime juice

2 tablespoons mirin, (See Cook's Note.)

1/8 teaspoon Asian chili paste, such as Sri Racha sauce

1 pound frozen blanched, peeled edamame, (soybeans), thawed

1 1/2 cups panko, (Japanese-style bread crumbs)

2 large egg whites, beaten

Vegetable oil, for brushing

 

 

 

 

 

 

Heat the millet in a small dry saucepan, with a tight-fitting lid, over

medium-high heat, cook, shaking occasionally, until the millet begins to " pop " .

Continue toasting the millet until the popping subsides, about 2 minutes, until

it smells like freshly popped popcorn. Set aside to cool slightly.

 

Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a

boil over high heat. Wrap the pan's lid tightly with a small kitchen 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.

Using a box grater, grate the carrot and radish into the bowl of millet. Add the

ginger, garlic, lime juice, mirin, and chili paste and stir to combine.

 

Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the

edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain

and immediately add to the bowl of millet mixture (to lightly warm the

vegetables). Stir to combine and set aside to cool.

When cool, season the edamame mixture with the remaining 2 teaspoons 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.

Using your hands, form the edamame mixture into 8 patties about 3 inches in

diameter. Place on a parchment paper-lined baking sheet and refrigerate until

set.

 

Place a rack about 4 inches from the broiler element and preheat. Place the

patties on a foil-lined baking sheet or broiler pan. Brush both sides of the

patties lightly with oil and sprinkle with salt. Broil until the tops are

lightly browned, about 3 minutes. Remove from the oven and flip the patties with

a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on

grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can

also be grilled or Sauteed.)

 

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 garden burgers

 

Source: TV Foodnetwork Kitchens

Formatted by Chupa Babi: 04.17.08

 

Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled

naan-style bread.

 

Cook's Note: Mirin is a Japanese sweet rice wine available in Asian and

specialty food stores.

-----

 

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ