Shishito-Topped Edamame and Brown Rice Burgers
Description
These vegetarian edamame and brown rice burgers are topped with blistered shishito peppers and a homemade herb aioli.
Ingredients
•
1/4 cup mayonnaise
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1 tablespoon finely chopped fresh parsley
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1 teaspoon minced garlic
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1/2 teaspoon salt, divided
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1 1/2 cups frozen shelled edamame, thawed
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1 cup cold cooked long-grain brown rice
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1 cup loosely packed fresh parsley leaves
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1 cup loosely packed cilantro leaves
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1/4 cup chopped red onion
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1/4 teaspoon crushed red pepper
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1/8 teaspoon ground black pepper
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1 tablespoon vegetable oil
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24 shishito peppers
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1 teaspoon vegetable oil
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2 teaspoons honey
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4 (2 ounce) sesame seed burger buns
Directions
1
For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
2
Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
3
Shape mixture into four 4-inch patties that are 1/2-inch thick.
4
Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
5
Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
6
Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.