Edamame make these homemade veggie burgers mean, green protein machines. Peanut sauce, curry paste and quick-pickled carrots give them Thai-inspired flair.
Tip: With the consistency of flour, peanut butter powder helps bind this veggie burger so it doesn’t fall apart. It’s made from roasted and pressed peanuts. As with peanut butter, look for a brand with little or no added sugar.
To make ahead: Prepare burgers (Steps 1-2) and refrigerate for up to 1 day before cooking.