Alfalfa Sprouts Veggie Burgers

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Edamame are immature soybeans that are incredibly healthy, rich in protein and fiber, and make a great ingredient for vegetarian burgers, replacing more traditional beans. The burger patty is made from millet porridge. Mix it with blanched edamame, spices, and chopped vegetables, and form into patties. To prevent the patties from falling apart during frying, let them set in the refrigerator. You can grill or broil them. Serve the patties on buns or flatbreads with alfalfa sprouts, pickled ginger, and wasabi. Enjoy the flavor and health of an Asian-inspired vegetarian sandwich.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup millet
0.5 cups of cold water
2 and 1/4 teaspoons coarse salt + more as needed
1 medium carrot
1 large red radish
2 tbsp finely grated peeled ginger root
Half a clove of garlic, crushed
2 tablespoons freshly squeezed lime juice
2 tbsp. l. sweet rice wine mirin
1/8 teaspoon Asian chili paste, such as Sriracha sauce
450 g frozen blanched and peeled edamame beans, thawed
1.5 cups Japanese panko breadcrumbs
Whites of 2 large eggs, beaten
Vegetable oil for greasing
For serving: alfalfa sprouts, pickled ginger, wasabi, grilled flatbread

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: millet groats, edamame beans, carrot, radish, ginger root, lime juice, rice wine

Cooking the dish according to the recipe:

In a small, dry saucepan with a tight-fitting lid, heat the millet over medium-high heat and toast, shaking occasionally, until it begins to pop. Continue toasting until the popping subsides, about 2 minutes. The aroma should be like freshly popped corn. Set aside to cool slightly.
Add water and 1/4 teaspoon of salt to the pan with the millet and bring to a boil over high heat. Wrap the lid tightly with a small kitchen towel and cover the pan with the lid. Make sure the edges of the towel are well away from the heat. Reduce the heat to low and simmer, covered, for 20 minutes. Remove from the heat (leave the lid on) and let sit, covered, for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.

Using a coarse grater, grate the carrots and radishes into the bowl with the millet. Add the ginger, garlic, lime juice, mirin, and chili paste and mix well.
Meanwhile, bring a medium saucepan of water to a boil and generously salt it. Add the edamame beans, cover, and return to a boil; cook until tender, about 5 minutes. Drain and immediately add the beans to the bowl with the millet and vegetables (to gently heat through the vegetables). Stir to distribute evenly, and set aside to cool.
Once the mixture has cooled, sprinkle it with the remaining 2 teaspoons of salt. Transfer to a food processor and pulse until it forms a paste. Return the mixture to the bowl and pulse. panko breadcrumbs and egg whites to distribute evenly.
Using your hands, form the mixture into 8 patties, each approximately 7 cm in diameter. Place the patties on a parchment-lined baking sheet and refrigerate until completely set.
Position the oven rack approximately 10 cm from the heating element and preheat the oven to broil. Place the patties on a foil-lined baking sheet. Lightly brush both sides of the patties with vegetable oil and sprinkle with salt. Grill until the tops are lightly browned, about 3 minutes. Remove the patties from the oven and flip them with a spatula. Grill for another 3 minutes, or until golden brown on the other side. Serve on toasted flatbread with alfalfa sprouts, pickled ginger, and wasabi. The patties can also be grilled.

Recipe vegetarian burger with a bean patty.