Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until softened. Remove from heat.
These patties are packed with nutrient-dense foods like edamame, walnuts, and mixed greens to give you a fulfilling plant-based dinner.
Learn how to make this plant-based burger step-by-step!
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|½ c. white onion, finely chopped|
|3 clove(s) garlic, minced|
|1 (12-oz.) pkg. frozen shelled edamame, thawed|
|1 c. Hy-Vee walnuts, toasted|
|½ c. Hy-Vee long-grain white rice, cooked|
|½ c. lightly packed cilantro|
|¼ c. Hy-Vee plain panko bread crumbs|
|1 Hy-Vee large egg|
|1 tsp. Hy-Vee ground cumin|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|¾ c. Hy-Vee Select Sriracha mayo sandwich spread|
|6 Hy-Vee Bakery wheat hamburger buns, split and toasted|
|½ red onion, sliced|
|1 ½ c. spring mix greens|
|1 mango, peeled, pitted, and sliced|
Things To Grab
- Medium skillet
- Food processor
- Gas or charcoal grill
- Hy-Vee nonstick cooking spray
- Meat thermometer
Combine onion mixture, edamame, walnuts, rice, cilantro, bread crumbs, egg, cumin, salt, and pepper in a food processor. Cover and process until combined. Form mixture into 6 (4-oz.) patties.
Preheat a gas or charcoal grill with greased grill rack for direct cooking over medium-high heat. Grill burgers 6 to 8 minutes or until internal temperature reaches 165 degrees, turning halfway through.
To serve, spread 1 tablespoon sandwich spread on cut sides of buns. Layer burgers, red onion, greens, and mango on bun bottoms. Add top buns.
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 50mg
- Sodium: 700mg
- Total Carbohydrates: 57g
- Protein: 17g
April Seasons Magazine April 2021