Edamame Ginger Sliders

Edamame Ginger Sliders

Recipe Rating: 3.62531
Make 18 sliders
These Asian-inspired burgers combine spicy ginger, earthy mushrooms and sweet pineapple for a well-balanced starter or main. Serve the patties on slider buns or atop a colorful veggie slaw.
  • 10 ounces shiitake mushrooms, stems removed and thinly sliced
  • 1/2 medium red onion, diced (about 1 cup)
  • 2-inch piece of fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1/2 cup diced fresh pineapple
  • 2 cups frozen shelled edamame, thawed
  • 1 cup cooked brown rice
  • 1 teaspoon crushed red chile flakes
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup brown rice flour
  • 1/4 cup thinly sliced green onions
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Line a baking sheet with parchment paper and set aside.

Heat a large skillet over medium-high heat. Add mushrooms and red onion. Cook for 5 minutes, stirring frequently to allow vegetables to brown but not burn. Add a splash of water as needed to prevent vegetables from sticking. Add ginger, garlic, pineapple, edamame, brown rice, chile flakes, vinegar and soy sauce. Stir to combine and cook until the liquid has evaporated, about 30 seconds. Add brown rice flour and stir well to combine. Cook just until flour is heated through. Remove the skillet from the heat, and transfer edamame mixture to a large bowl to cool slightly, about 10 minutes.

Spoon half of the mixture into a food processor. Blend until almost smooth. Spoon the puréed mixture into a large bowl and add green onions. Add the remaining edamame mixture to the food processor and pulse until coarsely chopped. Scoop chopped edamame mixture into the large bowl and stir until edamame mixtures are fully combined. 

With damp hands and a heaping tablespoon, form the mixture into 18 mini-burger patties*, about 2 inches in diameter and 3/4-inch thick, and place them on the prepared baking sheet. Place the burgers in the refrigerator to chill for 30 minutes. Preheat the oven to 500°F. 

Remove the burgers from the refrigerator and place in the oven. Bake  for 4 minutes, then turn the patties over and bake for 4 minutes more or until firm and cooked through. 

*Forming neat veggie burgers:
Dampen the inside of a 2-tablespoon-size scoop and pack it with the burger mixture, pressing down firmly. Turn the cup over and shake it gently to release the mixture into the palm of your hand, then press down with your other hand until the patty is about 3/4-inch thick.

Freezing veggie burgers:
Cool cooked burgers and wrap individually in plastic wrap and then foil, or place them in individual resealable plastic bags and freeze up to 6 months. To reheat, unwrap the burgers, place on a parchment-paper-lined baking sheet and bake at 300°F until heated through, 20 to 25 minutes.
Nutritional Info: 
Per Serving: Serving size: 2 sliders, 110 calories (15 from fat), 2g total fat, 105mg sodium, 19g carbohydrates, (4 g dietary fiber, 2g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.