These gluten-free vegean burgers are made with coconut black rice, edamame andfresh herbs, then topped with marinated golden beets. Slideshow: More Veggie Burger Recipes 

Anya Kassoff
July 2015


Credit: Photo © Anya Kassoff

Recipe Summary test

1 hr
Makes 8-9 patties


Coconut Rice
Marinated Beets


Make the Coconut Rice
  • Mix all the ingredients in a small saucepan and bring to a boil. Lower the heat and simmer, covered, for 30 minutes. Remove from the heat and let cool.

Make the Beets
  • Combine all of the ingredients in a medium bowl, mix thoroughly, cover and let marinate for 4 to 24 hours in the refrigerator. Stir again and serve.

Make the Burgers
  • Blanch the edamame for 3 to 4 minutes in a large amount of well-salted boiling water. Transfer into an ice-water bath and drain when chilled. If using fresh fava beans, blanch them for 1 to 2 minutes, then shock in an ice-water bath and squeeze each bean out of its outer skin when chilled. If using peas, blanch for 30 seconds, then shock in an ice bath.

  • Grind the pistachio nuts or pumpkin seeds into a coarse meal in a food processor. Grind the coriander, cumin and mustard seeds in a mortar with a pestle or in a designated coffee grinder.

  • In a large bowl, partially mash the edamame, fava or peas with potato masher or fork, leaving some bigger pieces and whole beans here and there.

  • Preheat oven to 475°. Add rice, ground pistachio nuts, chia meal, dates, tahini, ground spices, shallot, garlic, lime zest and juice, chili, mint and sea salt to the bowl.

  • Mix thoroughly with your hands. Form burger patties and place them on a parchment paper-covered baking sheet. Bake for 15 minutes.