Edamame Ginger Sliders

Line a baking sheet with parchment paper and set aside.

Heat a large skillet over medium-high heat.

Add mushrooms and red onion.

Cook, stirring frequently, until vegetables begin to brown, about 5 minutes.

Add a splash of water as needed to prevent vegetables from sticking.

Add ginger, garlic, pineapple, edamame, brown rice, chile flakes, vinegar and soy sauce.

Stir to combine and cook until the liquid has evaporated, about 30 seconds.

Add brown rice flour and stir well to combine.

Cook just until flour is heated through.

Remove the skillet from the heat, and transfer edamame mixture to a large bowl to cool slightly, about 10 minutes.

Spoon half of the mixture into a food processor.

Blend until almost smooth.

Spoon the pureed mixture into a large bowl and add green onions.

Add the remaining edamame mixture to the food processor and pulse until coarsely chopped.

Add to the bowl with the pureed mixture and stir to combine.

With damp hands and a heaping tablespoon, form the mixture into 18 mini-burger patties, about 2 inches in diameter and 3/4-inch thick, and place them on the prepared baking sheet.

Place the burgers in the refrigerator to chill for 30 minutes.

Preheat the oven to 500F.

Remove the burgers from the refrigerator and place in the oven. Bake for 4 minutes, then turn the patties over and bake until firm and cooked through, about 4 minutes.

Freezing veggie burgers: 
Cool cooked burgers and wrap individually in plastic wrap and then foil, or place them in individual resealable plastic bags and freeze up to 6 months. To reheat, unwrap the burgers, place on a parchment-paper-lined baking sheet and bake at 300F until heated through, 20 to 25 minutes.