Foodie Blogroll

Tuesday, September 17, 2013

Edamame Rice Burgers

After eating Daikon Pickles straight out of the jar for a few days, I decided it was time to use the delicious Japanese style pickles in an recipe. Since it seemed like  the only logical way to feature the pickles was to pair them with a burger, I created the Asian-inspired  Edamame Rice Burger.  This bold tasting veggie burger  is packed with a ton of vegetables from mushrooms to radishes to edamame and then spiced up with fresh ginger, soy sauce, chili paste and much more.  It might look like a long recipe but really the food processor does most of the work for you and the process is pretty simple,  First, roast the vegetables, then pulse them in the food processor, and add to a mixing bowl. Next, pulse the edamame and rice, add to the mixing bowl with a  few other  pulsed ingredients and combine it all together for a delightful burger.  To finish,  throw the burgers in the oven then  on toasted gluten free bread. Add a tasty soy mustard and the spectacular pickles to the burger and you have the the perfect flavor packed combo!

Edamame Rice Burger
Gluten Free
Serves Two
Click Here for a Printable Version of Recipe

edamame rice burger

Roasted Vegetables:
3 radishes, ends trimmed and halved
1 small carrot, peeled and chopped into small pieces
1 large Portobello mushroom cap, chopped
Crushed Red Pepper Flakes, to taste
1 teaspoon extra virgin olive oil
1 garlic clove, minced
1 teaspoon fresh ginger, minced
Salt & Pepper
Dry Ingredients:
1/2 cup gluten free puffed rice cereal
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/8 teaspoon ground coriander
1/8 teaspoon ground ginger
Salt & Pepper
Edamame Puree:
1/2 cup gluten free puffed rice cereal
1/4 cup frozen shelled edamame
1/4 cup cooked brown jasmine rice
1/2 teaspoon soy sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon rice wine vinegar
1/2 teaspoon mirin (find in the international section of most grocery stores or online )
1/8 teaspoon lime juice
1/4- 1 teaspoon (to taste) Sambel Oelek Chili Paste (find online or in the international section of major grocery stores)
A Dash of Liquid Smoke (find near the barbeque sauce in grocery stores, I use this brand)
1 teaspoon liquid egg substitute
Salt & Pepper
Soy- Mustard:
1 tablespoon + 1 teaspoon Dijon Mustard
2 teaspoons gluten free soy sauce
1-2 teaspoons (to taste) Sambal Oelek  Chili paste
1 tablespoon fresh parsley
4 slices light gluten free sandwich bread (I always use Ener-G )
Daikon Pickles (as many as desired for topping the burgers)

1.  Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray. Add radishes, carrots, and portobello to baking sheet. Drizzle vegetables with olive oil and season with crushed red pepper, salt and pepper. Stir to coat vegetables in oil and seasoning.

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2. Roast vegetables 20-25 minutes or until vegetables are just tender and started to caramelize.

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3. While the vegetables are roasting, add the dry ingredients (puffed rice cereal, cumin, chili powder, coriander, oregano, ginger, salt and pepper) to a small food processor. Pulse mixture until it is the consistency of breadcrumbs, then pour into a medium mixing bowl (Leave out food processor, you will need it for the next step).

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4. Once the vegetables are finished roasting, scoop into food processor (no need to clean it, all the ingredients will eventually get mixed together anyways). Add garlic and ginger to food processor, then pulse veggies until finely chopped.

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5. Add chopped vegetables to mixed bowl with rice crumb mixture. Set aside mixing bowl but leave out food processor.

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6. Defrost edamame in the microwave, according to package directions.
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7. Add defrosted edamame and remaining edamame puree ingredients (rice, soy sauce, balsamic, Worcestershire, rice wine vinegar, mirin, lime juice, chili paste, liquid smoke, egg, salt and pepper) to food processor (again, no need to clean between steps). Pulse mixture until combined and a chunky puree is formed, then scoop into mixing bowl with vegetable and rice crumb mixture.

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8. Stir burger mixture until all ingredients are evenly incorporated.
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9. Line a small tupperware container with wax paper. Use a 1/3 measuring cup to measure out  two equal sized burger patties. Place patties in prepared tupperware container, cover with lid, and place burgers in the refrigerator overnight, to set.

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10. After refrigerating overnight, the burgers are ready to cook. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and coat with olive oil spray. Place burgers on prepared baking sheet, and press down slightly to flatten to patties until they about the thickness of a traditional burger. Bake for 25 minutes, then remove baking sheet from oven and spray the tops of burgers with a layer of olive oil spray. Use a spatula to flip burgers, then return to oven.

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11. Continue to bake burgers for 18-20 minutes more, or until heated through and starting to crisp around the edges.

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12. While the burger is baking, prepare the sauce- stir together Dijon, soy sauce, and chili paste until blended. Fold in fresh parsley.

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13. Once the burger patties are finished baking, you’re ready to build the burgers. Toast the bread slices, then spread about 1/4 of the soy-mustard on each piece of bread.

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14. Place burger patties on two of the bread slices, then add a few pickles on top of each burger. Close each burger with a bread slice & you’re ready to enjoy!

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Nutrition Information--approximately 260 calories per burger (1/2 of the recipe)

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