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EDAMAME BURGERS WITH SRIRACHA MAYO

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 2 green soybeans cups frozen shelled edamame
  • 1 from 16-oz pkg bag frozen P.F. Chang's® Steamed Brown Rice
  • 1 tablespoon chopped fresh ginger
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Egg Beaters® 100% Liquid Egg Whites
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/2 cup light mayonnaise
  • 1 tablespoon sriracha sauce
  • Sandwich rolls, optional
DIRECTIONS

Combine edamame and rice in medium microwave-safe bowl. Cover; microwave on HIGH 4 minutes or until hot, stirring once halfway. Place edamame mixture in food processor; add ginger, salt, garlic powder and pepper. Pulse until finely chopped. Add Egg Beaters; pulse until mixture begins to come together, scraping down sides as needed. Shape mixture into 4 patties, about 1/2-inch thick (mixture will be soft).

Heat 1 tablespoon oil in large skillet over medium-high heat. Add 2 patties; cook 4 to 5 minutes on each side or until browned. Remove from skillet; keep warm. Add remaining 1 tablespoon oil and repeat with remaining patties.

Meanwhile, stir together mayonnaise and Sriracha in small bowl. Top patties with Sriracha mayo and serve on rolls, if desired.