Recipe: Edamame Burgers Topped with Sumac-Spiced Carrot Peels

LCDD_edamameburger-0116_webThis burger made of millet and edamame is a nutritious and planet-friendly alternative to ground beef. Using carrot peels as a topping also helps to avoid unnecessary food waste.

Yield: 12 servings

  • 3/4 cup millet
  • 1-1/2 cups cold water
  • 2-1/4 teaspoons kosher salt
  • 3 carrots, with peels saved aside
  • 3 radishes
  • 6 teaspoons fresh ginger, peeled and finely grated
  • 1-1/2 cloves garlic, peeled and minced
  • 6 tablespoons fresh lime juice
  • 6 tablespoons mirin
  • 3/8 teaspoon chili paste, such as Sriracha
  • 3 pounds frozen edamame, shelled and thawed
  • 4-1/2 cups breadcrumbs (panko)
  • 2 tablespoons sumac
  • vegetable oil, for brushing

Over medium heat, cook millet in a small, dry saucepan. Cook, shaking saucepan occasionally, until the millet begins to “pop” (about 2 minutes) and smells like popcorn. Let cool.

Add water and 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and cook for 20 minutes.

Remove from the heat (don’t uncover) and set aside for 10 minutes. Fluff the millet.

Grate the carrots and radishes into the millet. Add the ginger, garlic, lime juice, mirin, and chili paste, and stir to combine.

Blanch edamame for 5 minutes in boiling water. Transfer to an ice bath, drain, and add to the bowl of a food processor with 2 teaspoons salt. Puree into a paste, and then add edamame paste to millet mixture. Stir in breadcrumbs.

Form the millet-edamame mixture into 24 4-oz patties. Put formed patties in refrigerator to set for 20 minutes.

Brush both sides of the patties lightly with oil and sprinkle with salt. Cook on grill for 3 minutes on each side, or until brown.

For sumac carrot peels, wash about 8 oz of carrot peels, toss with oil, and sprinkle 2 tablespoons sumac. Bake in a 350°F oven for 10 minutes. Top edamame patties with carrot peels and serve.

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