Ingredients for - Shishito-Topped Edamame and Brown Rice Burgers
How to cook deliciously - Shishito-Topped Edamame and Brown Rice Burgers
1. Stage
For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
2. Stage
Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
3. Stage
Shape mixture into four 4-inch patties that are 1/2-inch thick.
4. Stage
Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
5. Stage
Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
6. Stage
Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.
