Roxanne Chan’s easy and delightful broiled “burgers” are made from edamame, soynuts and a terrific blend of seasonings. She also created a pretty and tasty topping of a fresh fruit salsa.
Ingredients 1/2 teaspoon grated orange zest.
1 cup peeled, chopped English cucumber
1 mango, peeled and diced
1 orange, peeled, sectioned and chopped
1/4 cup thin-sliced radishes
2 tablespoons finely chopped fresh mint
1 teaspoon garlic chili sauce
3 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 pound shelled edamame, cooked according to package directions
1 egg, separated
1/2 cup soy nuts1 teaspoon soy sauce
1 teaspoon minced or grated fresh ginger
1 cup shredded carrot
1 green onion, finely chopped
1/4 teaspoon baking powder
Watercress
Instructions For fruit salsa, combine orange zest, cucumber, mango, orange, radish, mint, chili sauce, 1 tablespoon sesame oil and 1 tablespoon rice wine vinegar.Cover and refrigerate.Set aside 1 cup edamame. In food processor, combine remaining edamame, egg yolk, soy nuts, remaining rice wine vinegar, soy sauce and ginger and process until smooth.Stir in reserved edamame, carrot, onion and baking powder until combined.In small bowl beat the egg white until stiff but not dry.Fold into edamame mixture. Shape into 6 patties, about 3/4-inch thick.Brush both sides of patties with remaining sesame oil.Broil about 6 inches from heat until lightly browned, 3 to 5 minutes per side.Serve each patty on a bed of watercress and top with fruit salsa.
Notes Makes 6 servings