Roxanne Chan’s easy and delightful broiled “burgers” are made from edamame, soynuts and a terrific blend of seasonings. She also created a pretty and tasty topping of a fresh fruit salsa.
Ingredients 1 pound shelled edamame, cooked according to package directions
1 egg, separated
½ cup soynuts
2 tablespoons rice wine vinegar, divided
1 teaspoon soy sauce
1 teaspoon minced or grated fresh ginger
1 cup shredded carrot
1 green onion, finely chopped
¼ teaspoon baking powder
3 tablespoons sesame oil, divided
Topping Ingredients 1 cup peeled, chopped English cucumber1 mango, peeled and diced1 orange, peeled, sectioned and chopped2 tablespoons finely chopped fresh mint1 teaspoon garlic chili sauce¼ cup thin-sliced radishes½ teaspoon grated orange zest.Watercress for garnish
Prepare Topping Preheat broiler. In food processor, combine edamame, egg yolk, soynuts, 1 tablespoon of the rice wine vinegar, soy sauce and ginger and process until smooth.Stir in carrot, onion and baking powder until combined.In small bowl beat the egg white until stiff but not dry.Fold into edamame mixture.Form 6 patties.Brush both sides of patties with 2 tablespoons of the sesame oil.Broil about 6 inches from source of heat until lightly browned, about 3 to 5 minutes per side.
To serve line platter with watercress and top with broiled patties.Spoon Topping over.
Topping In small bowl combine all ingredients with remaining vinegar and sesame oil.
Notes Makes 6 servings
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