Updated: Jun 22, 2018
Fresh edamame and Asian vegetables are used to create a delicious made green burger served with a zesty cilantro wasabi aioli sauce. These unique and popular burgers are wholesome and easy to prepare. We have served them in most of our jumpstarts and they always get rave reviews.
Prep Time: 30 minutes Cook Time: 30 minutes
Yields: 6 burgers
4 cups edamame, frozen, shelled, cooked
2 cups stir fry mixed vegetable blend, frozen
1 tablespoon flax meal
2 tablespoons hot water
1/4 cup orange juice
1/4 teaspoon soy sauce, low sodium
1 tablespoon maple syrup
1/4 teaspoon Dijon mustard
1 cup whole wheat bread crumbs
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1 teaspoon lemon juice
2 tablespoons water, hot
6 leafy green lettuce
1 1/2 cups sprouts
6 whole wheat burger bun
3/4 cup cilantro wasabi aioli (see recipe in dressings and sauces)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Place the cooked edamame and thawed stir fry-blend into a food processor. Pulse multiple times until ingredients are well blended. It should have a fine green consistency similar to small rice sized pieces.
In a small bowl, combine the flax meal and water. Allow to set for 2-3 minutes.
Remove the vegetable mixture from the processor and place in a large mixing bowl. Add the flax mixture and fold together.
Add orange juice, soy sauce, maple syrup, Dijon mustard, bread crumbs, salt, pepper, and lemon juice to the vegetables and mix well.
Form into 6 patties (you may have more depending on how big you make them) and place on the prepared baking sheet.
Bake for 10-15 minutes. Flip and continue baking for an additional 10-15 minutes. Remove from the oven and allow burgers to set for about 5 minutes before serving.
Serve on a whole wheat bun topped with lettuce, sprouts, and Cilantro Wasabi Aioli.
Kim's hints: you can use any combination of frozen Asian stir fry available. Be careful to select one that has no added oils or salt (do not use seasoned veggie blends, for example).