Edamame Panko Burgers with Wasabi Mayo

Name: Edamame Panko Burgers with Wasabi Mayo
Prep time: 35 min
Cook time: 19 min
Total time: 54 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ½ cup (115 g) mayonnaise; 2 tsp (10 g) wasabi paste (from a tube), plus up to 1 more tsp (5 g) if you like more heat; 1 tsp (5 ml) unseasoned rice vinegar; 3 cups (450 g) frozen shelled edamame, fully thawed, drained and patted very dry with a clean towel; 1 large (about 1 cup grated) (120 g) carrots, peeled and coarsely grated, then squeezed in a towel to remove excess water; 3 whole (40 g) scallions, white and green parts thinly sliced; 2 cloves (6 g) garlic, finely grated or minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 2 sheets (5 g) toasted nori sheets, 1 sheet crumbled into tiny flakes for the patties; the second sheet cut into 4 squares to layer in the burgers; 1 whole (50 g) large egg, lightly beaten; 1 cup (60 g) panko breadcrumbs; 1 tbsp (15 ml) soy sauce; 1 tsp (5 ml) toasted sesame oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ cup (30 g) panko breadcrumbs, spread in a shallow dish; 4 tbsp (60 ml) neutral oil (such as avocado or canola), divided, 2 tbsp per batch; 4 buns (240 g) burger buns (brioche or potato), split; 1 tbsp (14 g) unsalted butter, softened, for toasting the buns; 4 large leaves (40 g) butter lettuce leaves, washed and dried; ½ cucumber (100 g) English cucumber, sliced into thin rounds; 2 tbsp (30 g) pickled sushi ginger, drained (optional); 1 tbsp (9 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Crisp-edged, bright green veggie burgers built on edamame, sweet grated carrot, scallion and toasted nori, pan-fried in a panko crust and stacked with a sinus-tingling wasabi mayo, cool cucumber and butter lettuce.

Prep: 35 min
Cook: 19 min
Wait: 30 min
Total: 1 hr 24 min
Makes: 4 burgers

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Ingredients

4 servings

For the wasabi mayo
½ cup (115 g) mayonnaise
2 tsp (10 g) wasabi paste (from a tube), plus up to 1 more tsp (5 g) if you like more heat
1 tsp (5 ml) unseasoned rice vinegar
For the patties
3 cups (450 g) frozen shelled edamame, fully thawed, drained and patted very dry with a clean towel
1 large (about 1 cup grated) (120 g) carrots, peeled and coarsely grated, then squeezed in a towel to remove excess water
3 whole (40 g) scallions, white and green parts thinly sliced
2 cloves (6 g) garlic, finely grated or minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
2 sheets (5 g) toasted nori sheets, 1 sheet crumbled into tiny flakes for the patties; the second sheet cut into 4 squares to layer in the burgers
1 whole (50 g) large egg, lightly beaten
1 cup (60 g) panko breadcrumbs
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) toasted sesame oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For coating and frying
½ cup (30 g) panko breadcrumbs, spread in a shallow dish
4 tbsp (60 ml) neutral oil (such as avocado or canola), divided, 2 tbsp per batch
To serve
4 buns (240 g) burger buns (brioche or potato), split
1 tbsp (14 g) unsalted butter, softened, for toasting the buns
4 large leaves (40 g) butter lettuce leaves, washed and dried
½ cucumber (100 g) English cucumber, sliced into thin rounds
2 tbsp (30 g) pickled sushi ginger, drained (optional)
1 tbsp (9 g) toasted sesame seeds (optional)

Equipment (9)

Food processor
Large mixing bowl
Box grater
12-inch (30 cm) nonstick or cast-iron skillet
Rimmed baking sheet lined with parchment paper
Wire rack set over a baking sheet (for keeping patties warm)
Shallow dish or pie plate for the panko coating
Wide spatula
Instant-read thermometer

Steps

Before you start

Thaw frozen shelled edamame completely (overnight in the fridge, or 10 minutes in a bowl of cool water, then drain). Wet edamame make soggy patties, so you will also dry them well.
Plan for a 30-minute chill after shaping. The patties will not hold together in the pan without it.
Preheat your oven to 200°F (95°C) before you start frying so the first batch stays warm while the second cooks.
Wasabi paste from a tube varies a lot in heat. Start with the smaller amount and add more to taste.

1
Make the wasabi mayo
- In a small bowl, stir together the mayonnaise, 2 tsp wasabi paste and the rice vinegar until smooth.
- Taste a small dab and add up to 1 more tsp wasabi if you want more heat.
- Cover and refrigerate while you make the patties so the flavor mellows and blends.
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Ready when: Mayo is evenly pale green with no streaks of wasabi.
Tip: Wasabi heat fades slightly as it sits, so season it a touch stronger than you think you need.
2
Prep the vegetables
- Pat the thawed edamame very dry with a clean towel.
- Grate the carrot on the large holes of a box grater, then wrap it in a towel and squeeze firmly to remove excess liquid.
- Thinly slice the scallions, grate the garlic and ginger, and crumble 1 nori sheet into tiny flakes with your fingers.
- Cut the second nori sheet into 4 squares and set aside for assembly.
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Ready when: Edamame feel dry to the touch and the grated carrot looks fluffy, not wet.
Tip: Excess water is the number one cause of mushy veggie burgers, so don't skip the squeezing and drying.
3
Process the edamame
- Put 2 cups (300 g) of the edamame in a food processor.
- Pulse 8 to 10 times in 1-second bursts, scraping down the sides once, until you have a coarse, chunky paste with some beans still visible.
- Scrape into a large mixing bowl.
- Keep the remaining 1 cup (150 g) whole edamame aside.
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Ready when: Mixture looks like coarse, bumpy hummus with visible bean pieces, not a smooth purée.
Tip: Over-processing makes the patties gummy. Stop while it is still chunky.
4
Mix the patty base
- To the bowl with the paste, add the remaining whole edamame, grated carrot, scallions, garlic, ginger, crumbled nori, beaten egg, 1 cup (60 g) panko, soy sauce, sesame oil, salt and pepper.
- Mix with your hands for about 1 minute, gently crushing some of the whole beans, until the mixture sticks together when you squeeze a handful.
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Ready when: A squeezed handful holds its shape without crumbling or leaving a wet film on your palm.
Tip: If it feels wet and loose, mix in 1 to 2 more tablespoons panko; if crumbly, add a teaspoon of water.
5
Shape and chill
- Divide the mixture into 4 equal portions (about 170 g each).
- Shape each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, pressing firmly and smoothing the edges so they don't crack.
- Place on a parchment-lined baking sheet, cover loosely, and refrigerate for 30 minutes so the panko hydrates and the patties firm up.
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Ready when: Patties feel firm and cold, and hold their shape when gently lifted.
Tip: Wet your hands slightly to keep the mixture from sticking while shaping.
6
Coat the pattiesOven 200°F / 95°C
- Preheat the oven to 200°F (95°C) and set a wire rack over a baking sheet.
- Spread the ½ cup (30 g) panko in a shallow dish.
- Press each chilled patty into the panko on both sides and around the edges, pressing so the crumbs stick.
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Ready when: Each patty is fully and evenly covered in a light layer of panko.
Tip: Handle the patties gently with a wide spatula if they feel soft.
7
Fry the first batchOven 200°F / 95°C
- Heat 2 tbsp (30 ml) oil in a 12-inch (30 cm) skillet over medium heat for about 1 minute until it shimmers.
- Add 2 patties, leaving space between them.
- Cook undisturbed for 4 minutes, then flip carefully and cook 3 to 4 minutes more.
- Transfer to the wire rack in the 200°F (95°C) oven to keep warm.
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Ready when: Both sides are deep golden brown and crisp, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: If the panko darkens in under 2 minutes, lower the heat so the centers can heat through.
8
Fry the second batch
- Wipe out any loose crumbs from the skillet with a paper towel.
- Add the remaining 2 tbsp (30 ml) oil and heat over medium heat for 1 minute.
- Cook the remaining 2 patties the same way, 4 minutes on the first side and 3 to 4 minutes on the second.
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Ready when: Golden brown and crisp on both sides, 160°F (71°C) in the center.
Tip: Flip only once to keep the crust intact.
9
Toast the buns
- Wipe the skillet clean and reduce the heat to medium-low.
- Spread the softened butter on the cut sides of the buns.
- Place them cut-side down in the skillet and toast for 2 to 3 minutes.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Toast the buns just before assembling so they stay crisp and don't turn soggy.
10
Assemble and serve
- Spread wasabi mayo generously on both toasted bun halves.
- On each bottom bun, layer a lettuce leaf, a nori square, a hot patty and a few cucumber slices.
- Top with pickled ginger and a sprinkle of sesame seeds if using, then add the top bun.
- Serve right away with extra wasabi mayo on the side.
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Tip: Place the nori square against the lettuce, not the hot patty, so it stays slightly crisp rather than turning chewy.

Good to know

Tips

Dry the edamame and squeeze the carrot thoroughly; moisture is the main reason veggie patties fall apart.
Keep some edamame whole in the mix for texture, and only pulse the rest to a coarse paste.
Use medium heat, not high, so the panko turns golden while the centers heat through.
Don't crowd the skillet; two patties at a time browns better and makes flipping easier.

Make ahead

"Make the wasabi mayo up to 3 days ahead and refrigerate. Shape the patties (uncoated) up to 24 hours ahead, covered on a parchment-lined tray in the fridge; coat in panko just before frying."

Storage & reheating

Room temperature: cooked patties up to 2 hours. Fridge: cooked patties in an airtight container up to 3 days; wasabi mayo up to 5 days. Freezer: freeze cooked, cooled patties separated by parchment for up to 2 months. Reheat refrigerated or frozen (no need to thaw) patties on a baking sheet in a 375°F (190°C) oven for 10 to 15 minutes until hot and crisp, or until they reach 165°F (74°C).

Substitutions

large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the patties vegan if you also use vegan mayo; patties will be a bit more delicate, so handle gently.
wasabi paste (from a tube) → 1 tsp prepared horseradish plus 1 tsp Dijon mustard. Gives a similar sharp heat, though less green and floral.
panko breadcrumbs → gluten-free panko. Use for both the mix and the coating, and serve on gluten-free buns.
burger buns (brioche or potato) → large butter lettuce leaves or steamed rice. For a bun-free option, serve the patties over rice or wrapped in lettuce with the mayo.