Teriyaki Edamame Burgers with Grilled Pineapple
Ingredients
The burgers
-
2
cups
frozen shelled edamame, thawed
-
1
cup
cooked brown rice
-
1
tbsp
sesame seeds
-
2
tbsp
low-sodium soy sauce or tamari
-
2
cloves
garlic, minced
-
2
tsp
grated fresh ginger
-
1
egg
lightly beaten
-
¼
cup
teriyaki marinade
-
4-6
pieces
hamburger buns
The toppings
-
½
piece
pineapple, cored and cut into ¼-inch rings
-
4
pieces
green onions
-
¾
cup
coleslaw mix
-
1
tbsp
rice wine vinegar
-
1
tbsp
toasted sesame oil
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F.
- Pulse the edamame in a food processor until coarsely chopped and transfer to a large bowl.
- Stir in the cooked rice, sesame seeds, soy sauce, minced garlic, and grated ginger.
- Fold in the lightly beaten egg.
- Line a baking sheet with parchment paper and divide the mixture into 4-6 mounds, pressing each into a patty.
- Bake the patties for 15 minutes, then brush with teriyaki marinade and bake for an additional 10 minutes.
- While the burgers bake, heat an indoor grill and spray with oil.
- Grill the pineapple rings and green onions until the pineapple has grill marks and the onions are crispy.
- Break the grilled onions into small pieces.
- Toss the coleslaw mix with rice wine vinegar, sesame oil, and season with salt and pepper.
- Assemble the burgers by placing each patty on a bun and topping with grilled pineapple, coleslaw, and crispy green onions.
Nutrition Facts (estimated)
Servings
4 big burgers or 6 smaller burgers
Calories
416
Total fat
12g
Total carbohydrates
62g
Total protein
19g
Sodium
1435mg
Cholesterol
41mg
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