A number of years in the past, I assumed it was a good suggestion to go to highschool full-time whereas working full-time as a librarian and virtually full-time doing contract work for a search engine. (In case you now suppose I dwell in an alternate universe with 36 hour days, you must know that each my lessons and my second job had been on-line.) I simply needed work expertise! I used to be in a aggressive discipline! Additionally, when you have two full-time jobs, if you happen to lose one, guess what? YOU STILL HAVE A JOB! Whereas the schedule was only a wee little bit of a drag, the bonus was that having Three full-time incomes in a family with no youngsters and only a few bills meant that our enjoyable cash finances was big. So after I checked airfares to Osaka on a whim in the future and located a loopy whole lot, we booked ourselves some tickets and went to Japan.
Japan! Greatest journey ever! I’ve liked Japan for so long as I can bear in mind. I feel it’s as a result of I like absurdity and the folks of Japan have a deep appreciation for the absurd. Japan is a spot the place you should purchase vegetable juice-flavored Equipment Kats. It’s a spot the place they put slices of cheesecake inside crepes. It’s the homeland of Whats up Kitty. Whats up Kitty. Really having the prospect to go there was utterly surreal and great and we determined that we might return yearly.
Which, after all, didn’t occur. The entire 2 full-time job factor didn’t final very lengthy as a result of typically you need to put sanity forward of cash and superior journeys to Japan.
Discovering issues to eat in Japan offered a little bit of a problem. It’s a type of international locations the place meals that looks like it will be vegetarian usually isn’t. We deliberate most of our meals prematurely with the assistance of Completely satisfied Cow, however typically that didn’t work out and we ended up grabbing trays of veggie sushi at comfort shops or getting veggie burgers at quick meals eating places. And people veggie burgers had been fairly good!
Japan does all types of loopy issues with burgers. The veggie burgers we had had been fairly commonplace, however if you happen to’re extra meatily-inclined, you will get burgers topped with spaghetti or squid ink ketchup. Burgers made with rice patties as an alternative of buns are additionally a factor in Japan. I sat with this concept for some time and eventually determined to deal with it on my weblog, besides I wimped out and made the rice patties the patty as an alternative of the bun. (I feel it’s higher this manner for everybody, actually. Do you actually desire a burger between two rice patties? No, you don’t.)
Plain rice can be fairly meh, so I threw in some edamame too. Not like different beans, edamame doesn’t kind a paste when it’s mashed, so these burgers do generally tend to crumble a bit bit if you happen to’re not cautious when dealing with them. To present them a lift of taste, I brushed them with a teriyaki glaze as they cooked. And since a burger is basically solely pretty much as good as its toppings, I added grilled pineapple, crispy grilled inexperienced onions, and an Asian-inspired slaw on high. Sure, there’s a lot occurring in these burgers! However you actually shouldn’t skip any of those components as a result of the burger reaches most deliciousness with all this stuff mixed collectively.
That is the final burger recipe in my summer time of veggie burgers sequence! (It was additionally Chris’s favourite.) In case you missed any of them, right here they’re:
Cauliflower Hummus Burgers with Mint TzatzikiLentil Mushroom BurgersChipotle Black Bean Quinoa Burgers with Candy Corn Relish
Did I actually solely do Three burger recipes this summer time? It appeared like so many extra. (Ought to I do fall of veggie burgers too? Winter? A YEAR OF VEGGIE BURGERS?! Hmm.)
Teriyaki-Glazed Brown Rice & Edamame Burgers with Grilled Pineapple & Crispy Inexperienced Onions
Veggie burgers made with brown rice and edamame, topped with grilled pineapple, crispy inexperienced onion strips, and an Asian-inspired slaw.
Prep Time: 20 minutes
Prepare dinner Time: 25 minutes
Complete Time: 45 minutes
Yield: Four huge burgers or 6 smaller burgers
2 cups frozen shelled edamame, thawed
1 cup cooked brown rice
1 tbsp sesame seeds
2 tbsp low-sodium soy sauce or tamari
2 garlic cloves, minced
2 tsp grated contemporary ginger
1 egg, evenly crushed
1/Four cup teriyaki marinade (I like Soy Vay)
Oil mister or cooking spray
half pineapple, cored and reduce into 1/4-inch rings
Four inexperienced onions
3/Four cup coleslaw combine
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
salt and pepper to style
4-6 hamburger buns
Preheat oven to 350°F.
Pulse the edamame in a meals processor till it’s coarsely chopped. Switch the edamame to to a big bowl. Stir within the rice, sesame seeds, soy sauce, garlic, and ginger. Fold within the egg.
Line a big baking sheet with parchment paper. Divide the burger combination onto the baking sheet in 4-6 mounds (Four for greater burgers, 6 for smaller ones), then press every mound right into a patty. Bake the burgers for 15 minutes, then brush with the teriyaki marinade and bake for 10 minutes extra.
Whereas the burgers are baking, warmth an indoor grill to Sear (or Excessive if yours doesn’t have a Sear setting; a grill pan works too if you happen to don’t have an indoor grill). Spray the grates with oil and grill either side of the pineapple and onions till the pineapple is has grill marks and the onions are crispy. Break the onions into small items.
Toss the coleslaw combine with the vinegar, sesame oil, and salt and pepper to style.
Place every burger patty on a bun, then high with grilled pineapple, slaw, and crispy inexperienced onions.
Kiersten is the founder and editor of Oh My Veggies.