Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until softened. Remove from heat.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
670 Calories per serving
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 50mg
- Sodium: 700mg
- Total Carbohydrates: 57g
- Protein: 17g
Daily Values
0%
Iron 20%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 15%