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Fresh edamame and Asian vegetables are used to create a delicious green burger served with a zesty Cilantro-Wasabi Aioli. These unique and popular burgers are wholesome and easy to prepare, and they always get rave reviews.

Edamame Burger With Cilantro Wasabi Aioli [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

Ingredients You Need for Edamame Burger With Cilantro Wasabi Aioli [Vegan]

  • 4 cups frozen shelled edamame, cooked
  • 2 cups frozen mixed vegetable stir-fry blend, thawed
  • 1 tablespoon flax meal
  • 2 tablespoons hot water
  • ¼ cup orange juice
  • ¼ teaspoon low-sodium soy sauce
  • 1 tablespoon agave nectar
  • ¼ teaspoon Dijon mustard
  • 1 cup whole wheat bread crumbs
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lemon juice
  • 6 whole wheat burger buns
  • 6 green-leaf lettuce leaves
  • 1½ cups sprouts
  • ¾ cup Cilantro-Wasabi Aioli
    • Cilantro-Wasabi Aioli:
    • ¼ cup raw cashews, soaked in water to cover for 2–3 hours, then drained
    • ¼ cup water
    • ¼ cup silken tofu
    • 1 clove garlic
    • 1 teaspoon wasabi paste
    • 1 teaspoon low-sodium soy sauce
    • ½ teaspoon lemon juice
    • 1 teaspoon pureed ginger
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon chopped fresh cilantro
    • 1/2 teaspoon sea salt

How to Prepare Edamame Burger With Cilantro Wasabi Aioli [Vegan]

For the Aioli:
  1. Soaking the cashews in water for a few hours will reduce blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
  2. Combine all the ingredients in a Vitamix or other high-powered blender and process on high speed until smooth and creamy.
  3. Remove from the blender and chill to thicken. Serve chilled.
For the Burgers:
  1.  Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2.  Place the cooked edamame and thawed stir-fry blend into a food processor. Pulse multiple times until the ingredients are well blended. It should be green and have a fine consistency similar to that of short-grain rice.
  3.  In a small bowl, combine the flax meal and water. Allow to sit for 2–3 minutes.
  4.  Remove the vegetable mixture from the food processor and place in a large mixing bowl. Add the flax mixture and fold together.
  5.  Add the orange juice, soy sauce, agave, Dijon, bread crumbs, salt, pepper, and lemon juice to the vegetables and mix well.
  6.  Form into 6 patties and place on the prepared baking sheet.
  7.  Bake for 10–15 minutes. Flip and continue baking for an additional 10–15 minutes. Remove from the oven and allow the burgers to set for about 5 minutes before serving.
  8.  Serve on a whole wheat bun topped with lettuce, sprouts, and Cilantro-Wasabi Aioli.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Kim Campbell

See My Recipes

Kim Campbell is the daughter-in-law of Dr. T. Colin Campbell, considered by many as the “science father” of the plant-based nutrition movement. She works with her husband, Nelson, in a health and wellness business promoting a whole-food, plant-based diet. This experience has allowed her to hone her culinary skills, especially in understanding how to create flavors, textures, and presentations that appeal to mainstream consumers experiencing a plant-based diet for the first time. Learn more at Plant Pure Nation.

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