Shishito Topped Edamame And Brown Rice Burgers Recipes

Steps:

• Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
• Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
• Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

Steps:

• Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
• Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
• Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.

Steps:

• In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Preheat the grill for high heat.
• Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
• Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

Steps:

• In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
• Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
• With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.

Steps:

• Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
• Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
• Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
• Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
• For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
• Serve patties with steamed edamame and sauce. Top with green onion (if using).

Steps:

• For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
• 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.
• Shape mixture into four 4-inch patties that are 1/2-inch thick.
• 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.
• 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.
• Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.