Delicious Edamame Lettuce Wrap Burgers with Peanut Sauce

Delicious Edamame Lettuce Wrap Burgers with Peanut Sauce. A flavorful, easy, and healthy baked veggie burger recipe made with edamame, brown rice, curry powder, and peanut butter. Vegan and gluten-free.

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Delicious Edamame Lettuce Wrap Burgers with Peanut Sauce

This Delicious Edamame Lettuce Wrap Burgers with Peanut Sauce is a flavorful, easy, and healthy baked veggie burger recipe made with edamame, brown rice, curry powder, and peanut butter. Vegan and gluten-free.

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Total Time 30 minutes mins

Servings 4

Ingredients

  

• 1 cup julienned carrots
• 3 tbsp lime juice, divided
• 2 tsp chile-garlic sauce, divided
• 1½ cups of  frozen shelled edamame, thawed
• 1 cup cooked brown rice
• ½ cup peanut butter powder (see Tip) or 1/4 cup natural peanut butter, divided
• ¼ cup chopped scallions
• 1 tbsp red Thai curry paste
• 3 tbsp peanut oil, divided
• 2 tbsp reduced-sodium tamari, divided
• 4 leaves Bibb lettuce
• 1 cup thinly sliced red onion
• salt to taste

Instructions

 

• Toss carrots with 2 tablespoons lime juice and 1 teaspoon chile-garlic sauce. Set aside.
• Combine edamame, rice, 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), scallions, curry paste and 1 tablespoon of each oil and tamari in a food processor.
• Pulse, scraping down the sides as needed, until coarsely chopped. Shape the mixture into four 4-inch-wide burgers.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the burgers and cook, turning once, until well browned, 3 to 4 minutes per side. Transfer to a plate.
• Meanwhile, whisk the remaining 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), 1 tablespoon each lime juice and tamari and 1 teaspoon chile-garlic sauce in a small bowl until smooth.
• Drain the carrots and add the marinade to the peanut sauce; whisk to combine.
• Serve the burgers in lettuce leaves with the carrots, the sauce and onion.

Notes

Tip: With the consistency of flour, peanut butter powder helps bind this veggie burger so it doesn’t fall apart. It’s made from roasted and pressed peanuts. As with peanut butter, look for a brand with little or no added sugar.

To make ahead: Prepare burgers (Steps 1-2) and refrigerate for up to 1 day before cooking.

Freezer Instructions. Freeze cooked burgers to eat later! Once completely cooled, store the cooked burgers in a single layer in an airtight container in the freezer (separate with parchment paper if you need to stack). Reheat in a preheated oven or a cast-iron skillet with a bit of oil until they crisp back up.

 

Recipe adapted from Eating Well.