Edamame Lettuce Wrap Burgers

Ingredients

• 1 cup julienned carrots
• 3 tablespoons lime juice, divided
• 2 teaspoons chile-garlic sauce, divided
• 1 ½ cups frozen shelled edamame, thawed
• 1 cup cooked brown rice
• ½ cup peanut butter powder (see Tip) or 1/4 cup natural peanut butter, divided
• ¼ cup chopped scallions
• 1 tablespoon red Thai curry paste
• 3 tablespoons peanut oil, divided
• 2 tablespoons reduced-sodium tamari, divided
• 4 leaves Bibb lettuce
• 1 cup thinly sliced red onion

Directions

1. Toss carrots with 2 tablespoons lime juice and 1 teaspoon chile-garlic sauce. Set aside.
2. Combine edamame, rice, 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), scallions, curry paste and 1 tablespoon each oil and tamari in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped. Shape the mixture into four 4-inch-wide burgers.
3. Heat the remaining 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.
4. Meanwhile, whisk the remaining 1/4 cup peanut butter powder (or 2 tablespoons peanut butter), 1 tablespoon each lime juice and tamari and 1 teaspoon chile-garlic sauce in a small bowl until smooth.
5. Drain the carrots and add the marinade to the peanut sauce; whisk to combine. Serve the burgers in lettuce leaves with the carrots, the sauce and onion.