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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 burger wrapsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 burger wraps
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 burger wraps
Yield:
4 burger wraps
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupjulienned carrots3tablespoonslime juice, divided2teaspoonschile-garlic sauce, divided1 ½cupsfrozen shelled edamame, thawed1cupcooked brown rice½cuppeanut butter powder (see Tip) or 1/4 cup natural peanut butter, divided¼cupchopped scallions1tablespoonred Thai curry paste3tablespoonspeanut oil, divided2tablespoonsreduced-sodium tamari, divided4leavesBibb lettuce1cupthinly sliced red onion
Cook Mode(Keep screen awake)
Ingredients
1cupjulienned carrots
3tablespoonslime juice, divided
2teaspoonschile-garlic sauce, divided
1 ½cupsfrozen shelled edamame, thawed
1cupcooked brown rice
½cuppeanut butter powder (see Tip) or 1/4 cup natural peanut butter, divided
¼cupchopped scallions
1tablespoonred Thai curry paste
3tablespoonspeanut oil, divided
2tablespoonsreduced-sodium tamari, divided
4leavesBibb lettuce
1cupthinly sliced red onion
DirectionsToss carrots with 2 tablespoons lime juice and 1 teaspoon chile-garlic sauce. Set aside.Combine edamame, rice, 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), scallions, curry paste and 1 tablespoon each oil and tamari in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped. Shape the mixture into four 4-inch-wide burgers.Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the burgers and cook, turning once, until well browned, 3 to 4 minutes per side. Transfer to a plate.Meanwhile, whisk the remaining 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), 1 tablespoon each lime juice and tamari and 1 teaspoon chile-garlic sauce in a small bowl until smooth.Drain the carrots and add the marinade to the peanut sauce; whisk to combine. Serve the burgers in lettuce leaves with the carrots, the sauce and onion.TipsTip: With the consistency of flour, peanut butter powder helps bind this veggie burger so it doesn’t fall apart. It’s made from roasted and pressed peanuts. As with peanut butter, look for a brand with little or no added sugar.To make ahead: Prepare burgers (Steps 1-2) and refrigerate for up to 1 day before cooking.Originally appeared: EatingWell Magazine, January/February 2020
Directions
Toss carrots with 2 tablespoons lime juice and 1 teaspoon chile-garlic sauce. Set aside.Combine edamame, rice, 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), scallions, curry paste and 1 tablespoon each oil and tamari in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped. Shape the mixture into four 4-inch-wide burgers.Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the burgers and cook, turning once, until well browned, 3 to 4 minutes per side. Transfer to a plate.Meanwhile, whisk the remaining 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), 1 tablespoon each lime juice and tamari and 1 teaspoon chile-garlic sauce in a small bowl until smooth.Drain the carrots and add the marinade to the peanut sauce; whisk to combine. Serve the burgers in lettuce leaves with the carrots, the sauce and onion.TipsTip: With the consistency of flour, peanut butter powder helps bind this veggie burger so it doesn’t fall apart. It’s made from roasted and pressed peanuts. As with peanut butter, look for a brand with little or no added sugar.To make ahead: Prepare burgers (Steps 1-2) and refrigerate for up to 1 day before cooking.
Toss carrots with 2 tablespoons lime juice and 1 teaspoon chile-garlic sauce. Set aside.
Combine edamame, rice, 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), scallions, curry paste and 1 tablespoon each oil and tamari in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped. Shape the mixture into four 4-inch-wide burgers.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Add the burgers and cook, turning once, until well browned, 3 to 4 minutes per side. Transfer to a plate.
Meanwhile, whisk the remaining 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), 1 tablespoon each lime juice and tamari and 1 teaspoon chile-garlic sauce in a small bowl until smooth.
Drain the carrots and add the marinade to the peanut sauce; whisk to combine. Serve the burgers in lettuce leaves with the carrots, the sauce and onion.
Tips
Tip: With the consistency of flour, peanut butter powder helps bind this veggie burger so it doesn’t fall apart. It’s made from roasted and pressed peanuts. As with peanut butter, look for a brand with little or no added sugar.
To make ahead: Prepare burgers (Steps 1-2) and refrigerate for up to 1 day before cooking.
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)310Calories15gFat32gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
