Shishito Topped Edamame And Brown Rice Burgers Food

BROWN RICE AND EDAMAME

Steps:

• In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
• Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
• With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.

STUFFED SHISHITOS

Steps:

• Preheat oven to 450˚ F. Cut a 1- to 1 1/2-inch slit down the length of each shishito pepper. Stuff the peppers with the cheese. Wrap each stuffed pepper with a small slice of the serrano ham.
• Arrange the peppers on a parchment paper-lined baking sheet. Bake until the ham is lightly browned and the cheese is melted, 15 to 20 minutes.

KIMCHI RICE PATTIES WITH SPICY EDAMAME

Steps:

• Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
• Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
• Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
• Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
• For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
• Serve patties with steamed edamame and sauce. Top with green onion (if using).