An incredibly simple recipe for a delightfully creamy artichoke dip. Serve warm with pita chips or cut baguettes.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 burgers |
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon minced garlic
- ½ teaspoon salt, divided
- 1 ½ cups frozen shelled edamame, thawed
- 1 cup cold cooked long-grain brown rice
- 1 cup loosely packed fresh parsley leaves
- 1 cup loosely packed cilantro leaves
- ¼ cup chopped red onion
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 24 shishito peppers
- 1 teaspoon vegetable oil
- 2 teaspoons honey
- 4 (2 ounce) sesame seed burger buns
Instructions
- For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
- Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
- Shape mixture into four 4-inch patties that are 1/2-inch thick.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
- Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
- Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.
- Aioli can be made and chilled, covered, up to 3 days ahead. Patties can be covered and chilled up to 24 hours.
Reviews
Delicious!