Ingredients

• 0.25 cups mayonnaise
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon minced garlic
• 0.5 teaspoons salt , divided
• 1.5 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
• 0.25 cups chopped red onion
• 0.25 teaspoons crushed red pepper
• 0.13 teaspoons ground black pepper
• 1 tablespoon vegetable oil
• 24 shishitos peppers
• 1 teaspoon vegetable oil
• 2 teaspoons honey
• 4 , 2 ounce

Instructions

1. 1 For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
2. 2 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.
3. 3 Shape mixture into four 4-inch patties that are 1/2-inch thick.
4. 4 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.
5. 5 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.
6. 6 Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.

Nutrition per serving