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Edamame Burger

(recipe, Bon Appétit Management Company)

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Edamame (immature soybeans, high in protein) and millet (a gluten-free grain) make up this burger, so it is vegetarian- and celiac-friendly as well as nutrient-dense. The beef used in most burgers is a high-carbon food because it comes from cattle that emit methane, a greenhouse gas. Using carrot peels that are usually thrown away helps avoid waste — and they’re planet-friendlier than an out-of-season tomato that probably came from far away and won’t have nearly the same amount of flavor.


  1. ¾ cup millet
  2. 1½ cups cold water
  3. 2¼ tsp. kosher salt
  4. 3 carrots, grated, peels reserved
  5. 3 radishes, grated
  6. 6 tsp. fresh ginger, peeled and finely grated
  7. 1½ garlic cloves, peeled and minced
  8. 6 Tbsp. fresh lime juice
  9. 6 Tbsp. mirin (Japanese rice wine)
  10. ⅜ tsp. chile sauce, such as Sriracha
  11. 3 lb. frozen edamame, shelled and thawed
  12. 4½ cups breadcrumbs (or panko)
  13. Vegetable oil, for brushing
  14. 2 Tbsp. sumac (a Middle Eastern spice)
  15. Hamburger buns (gluten-free or not), for serving


  1. Cook the millet in a small, dry saucepan over medium heat. Shake the saucepan occasionally, until the millet begins to “pop” (about 2 minutes) and smells like popcorn. Let cool.
  2. Add the water and ¼ teaspoon of the salt to the saucepan and bring to a boil over high heat. Reduce the 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 with a fork.
  3. Add the grated carrots and radishes to the millet. Add the ginger, garlic, lime juice, mirin, and chile sauce, and stir to combine.
  4. Blanch the 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. Purée into a paste, then add the edamame paste to the millet mixture. Stir in the breadcrumbs.
  5. Form the millet-edamame mixture into 24 4-ounce patties. Put the formed patties in refrigerator to set for 20 minutes.
  6. While the patties are chilling, make the sumac carrot peels. Wash about 8 ounces of carrot peels, toss with a little oil, and sprinkle 2 tablespoons sumac over them. Bake in a 350-degree oven for 10 minutes.
  7. When ready to cook, brush both sides of the patties lightly with oil and sprinkle with salt. Cook on a grill or in a pan for 3 minutes on each side, or until brown.
  8. Top the edamame patties with carrot peels and serve.