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Soy Veggie Burgers in a Lettuce Wrap

plate

Yield

Makes 4 Servings

kikkoman products used:

ingredients

2 tablespoons vegetable oil, divided
1 cup chopped bell pepper
¼ cup chopped scallions
2 cups pink beans, drained and washed
1 cup chopped green cabbage
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 teaspoon garlic powder
2 tablespoons Kikkoman® Rice Vinegar
⅔ cup panko
1 large egg
4 romaine lettuce leaves

directions

Add 1 tablespoon of vegetable oil to a large sauté pan and heat for 2 minutes. Add the peppers and scallions and cook for 4 to 5 minutes. Remove the veggies from the pan and set aside to cool. Add the beans to a food processor and process until smooth. In a large bowl, combine the cooled pepper and scallion mixture, mashed pink beans, cabbage, soy sauce, garlic powder, rice vinegar, panko and egg. Stir the mixture until well combined. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour. After the mixture is chilled, use your hands to form burger patties (about 4-inch diameters). Heat a sauté pan over medium high heat and add the remaining 1 tablespoon of vegetable oil. Add the patties to the pan and cook over medium heat for 4 to 5 minutes and then flip and cook for an additional 4 to 5 minutes. Serve each on a piece of romaine lettuce.

Recipe by Natalie Rizzo, MS, RD

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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