I don’t eat completely vegetarian often but sometimes I find a recipe that tastes so good it becomes a favorite. This is a recipe I adapted to make a great light lunch. If you just need one burger at a time they freeze really well. Just cook as directed, wrap cooled burgers individually in plastic wrap and place in zip-top bags for storage.

INGREDIENTS - Makes 4 burgers

Burgers:

3 tablespoons lime juice, divided

2 teaspoons chile-garlic sauce (or more, to taste)

1 1/2 cups frozen shelled edamame, thawed

1 cup cooked brown rice

2 tablespoons peanut butter (can substitute 1/4 cup of peanut butter powder to reduce fat & calories)

1/4 cup chopped scallions

1 tablespoon red Thai curry paste

1 tablespoon sesame oil

1 tablespoon Soy Sauce

Pickled Carrots:

1/2 cup rice vinegar

1/4 cup water

1 teaspoon salt

1 teaspoon chili-garlic sauce

1 cup julienned carrots

Peanut Sauce:

2 tablespoons peanut butter (or 1/4 cup peanut butter powder)

2 tablespoons lime juice

1 tablespoon soy sauce

1 teaspoon chili-garlic sauce

For Serving:

4 leaves Bibb lettuce

Directions

For the carrots: mix vinegar, water, salt and chili-garlic sauce in glass bowl. Microwave for 30 seconds. Let stand for 1 minute and stir to dissolve salt. Put carrots in liquid, cover with plastic wrap and set aside.

Combine edamame, rice, peanut butter (or peanut butter powder), scallions, curry paste, sesame oil and soy sauce in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped. Shape the mixture into four 4 equal size patties.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the burgers and cook, turning once, until well browned, 3 to 4 minutes per side. Transfer to a plate.

Meanwhile, whisk peanut butter (or peanut butter powder), lime juice, soy sauce and chile-garlic sauce in a small bowl until smooth.

Drain the carrots and add 1/4 cup of pickling liquid to the peanut sauce; whisk to combine. Serve the burgers in lettuce leaves with the carrots and the sauce.

NOTE: You can increase or omit the chili-garlic sauce in any or all of the steps to adjust to your heat level.