Edamame Veggie Burger

Ingredients

• 1/4 cup millet
• 1/2 cup cold water
• 2 1/4 teaspoons kosher salt, plus more as needed
• 1 medium carrot
• 1 large red radish
• 2 tablespoons finely grated, peeled, fresh ginger
• 1/2 clove garlic, minced
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mirin (See Cook's Note.)
• 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
• 1 pound frozen blanched, peeled edamame (soybeans), thawed
• 1 1/2 cups panko (Japanese-style bread crumbs)
• 2 large egg whites, beaten
• Vegetable oil, for brushing

Directions

Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.

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