Ingredients
Directions
For best results, use freshly cooked, slightly cooled rice and well-drained edamame. Adjust seasoning to taste, and feel free to customize toppings with your favorite Japanese-inspired veggies or condiments. For a gluten-free version, use gluten-free panko and tamari, and ensure burger buns are gluten-free. The teriyaki glaze can be made ahead of time and stored in the fridge for up to 3 days.
Steps
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1
Done
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Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let sit for 5 minutes until thickened. |
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2
Done
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In a large bowl, mash edamame with a fork or potato masher until mostly broken down but still chunky. |
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3
Done
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Add cooked rice, chopped shiitake mushrooms, panko breadcrumbs, miso paste, soy sauce/tamari, sesame oil, green onions, grated ginger, minced garlic, and the flax egg. Mix well until combined. |
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4
Done
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Shape mixture into 4 burger patties. If mixture is too wet, add more breadcrumbs; if too dry, add a splash of water. |
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5
Done
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Heat a non-stick skillet over medium heat. Lightly oil if desired. Cook patties 4-5 minutes per side until golden brown and firm. |
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6
Done
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Meanwhile, for the glaze, combine soy sauce/tamari, mirin, maple syrup, and rice vinegar in a small saucepan. Bring to a simmer. Stir in cornstarch slurry and cook, whisking, until thickened. Set aside. |
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7
Done
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Toast burger buns if desired. Layer lettuce, cucumber, and avocado on the bottom half of each bun. |
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8
Done
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Place a burger patty on top, brush generously with teriyaki glaze, and add pickled ginger. Sprinkle with sesame seeds and add nori if using. |
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9
Done
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Top with remaining bun half and serve immediately. |
