Edamame Burgers

    I spent a lot of time this weekend looking for something to make for lunch this week.  It is too warm for soup and I've made different salads the last few weeks.  I finally decided on edamame burgers, a recipe I found of foodnetwork.com.  I have to admit that these don't look that appetizing.  They almost look like a St. Patrick's Day experiment gone wrong, but what they lack in visual appeal they make up in taste! 

Edamame Burgers

Ingredients
1/2 cup millet
1/2 cup cold water
2 tsp salt
1 medium carrot
2 tbsp ginger root, finely grated
1/2 clove garlic, minced
Juice from 1 Lime
2 tbsp Mirin
1/8 tsp chili paste
1 pound shelled edamame, thawed
1 1/2 cups panko
2 large egg whites, beaten
Vegetable oil, for brushing

Method
1. Heat the millet in a dry saucepan with the cover on.  Shake the pan occasionally.  The millet should begin to pop and smell like popcorn.  (I never heard the popping) but I cooked the millet for about 3 minutes.  Cool slightly.
2. Add water and 1/4 teaspoon of salt to the pan and bring to a boil over high heat.  Wrap a dishtowel around the lid of your pan.  Lower the temperature to low and simmer for 20 minutes.  Remove from heat and let sit for 10 minutes before uncovering.  Transfer to a large bowl.
3. Grate the carrot and ginger into the bowl with the millet.  Add garlic, lime juice, mirin, and chili paste and stir.
4. Bring a medium pot of water to a boil and add the edameme.  Cover and return to a boil.  Cook the edamame until they are soft, about 5 minutes.  Drain and add to the millet mixture immediately.  Stir to combine and let cool.
5. When cool, put the mixture in the food processor and puree into a paste.  Return the paste to a bowl and add the egg whites and panko.  Stir until everything is mixed well.
6. Use your hands to form 8-10 burgers that are about 3 inches in diameter.  Place on parchment paper and let them set in the refrigerator. 
7. When the burgers are set, turn the broiler on and line a baking sheet with tin foil.  Brush both sides of the burgers with oil and place on baking sheet.  Broil until the tops are lightly browned, about 3 minutes.  Use a spatula to turn the burgers and cook an additional 3 minutes, or until the second side is lightly browned. 

The Taste Test
     These burgers are packed with really healthy ingredients and they have a nice Asian taste, mostly from the ginger.  The millet added a nice crunchy texture.  The Food Network suggested serving these burgers on grilled Naan with sprouts and wasabi.  I plan to eat them on salad for a quick and easy lunch.  These burgers stayed together better than any other veggie burger I have made so far.