Edamame Burgers with Sriracha Mayo
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Advanced
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Advanced
2 cups frozen shelled edamame (green soybeans)
1 bag (10 oz each) Birds Eye® Steamfresh Brown Rice
1 tablespoon chopped fresh ginger
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 large egg whites
2 tablespoons canola oil
1/2 cup light mayonnaise
1 tablespoon Sriracha sauce
Sandwich rolls, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 64 mg | 6% |
Carbohydrate | 30 g | 10% |
Cholesterol | 10 mg | 3% |
Total Fat | 21 g | 32% |
Iron | 2 mg | 10% |
Calories | 352 kcal | 18% |
Sodium | 747 mg | 31% |
Protein | 12 g | 24% |
Saturated Fat | 3 g | 13% |
Sugars | 3 g | 0 |
Vitamin C | 6 mg | 10% |
Combine edamame and rice in medium microwave-safe bowl. Cover; microwave on HIGH 4 minutes or until hot, stirring once halfway. Place edamame mixture in food processor; add ginger, salt, garlic powder and pepper. Pulse until finely chopped. Add egg whites; pulse until mixture begins to come together, scraping down sides as needed. Shape mixture into 4 patties, about 1/2-inch thick (mixture will be soft).
Heat 1 tablespoon oil in large skillet over medium-high heat. Add 2 patties; cook 4 to 5 minutes on each side or until browned. Remove from skillet; keep warm. Add remaining 1 tablespoon oil and repeat with remaining patties.
Meanwhile, stir together mayonnaise and Sriracha in small bowl. Top patties with Sriracha mayo and serve on rolls, if desired.
Use 2 cups leftover brown rice in place of the frozen rice.
Serve Alexia® Waffle Cut Sweet Potato Seasoned Fries with the burgers.
Edamame Burgers with Sriracha Mayo