Asian Soy Bean Carrot Veggie Burgers with Wasabi Cilantro Mayo

Yesterday I had some leftover rice and a few carrots...and I was trying to think of something I could make with them.  I could have made fried rice, which I often do, but I decided instead to make some veggie burgers since I had some soy beans as well to mix into them.  I added some scallions and garlic, since I am a big allium lover and I wanted my burgers to have big flavor.  I also threw in some sliced almonds for texture and toasted sesame seeds to keep it interesting.  Tamari and miso were essential in this case, as well as some sesame oil...because I love the three of them together, and I thought they would complement the other ingredients well.  Of course, I used a bit of panko in the burgers, because they are asian after all...and when you coat things in them they become so wonderfully crisp!  The burgers turned out to be very tasty, and a nice substantial meal with a salad on the side.  I topped them off with some wasabi vegannaise, which was the perfect complement to the burger's flavors.  If you like non-meat burgers, you should try these when you feel like something a little different.

 Asian Soy Bean Carrot Veggie Burgers with Wasabi Cilantro Mayo
1 Tbsp peanut oil
1 bunch scallions, thinly sliced
1 1/2 cups shredded carrots
6 garlic cloves, minced
1 1/2 cups cooked rice
2 cups cooked soy beans, mashed slightly
1 1/2 cups sliced almonds, toasted and crushed
1/4 cup toasted sesame seeds
2 large eggs
2 Tbsp sesame oil
2 Tbsp tamari
3 Tbsp white miso paste
1 tsp sea salt, or to taste
1/4 cup flour
1/2 cups panko breadcrumbs plus more for coating burgers
peanut oil

1 cup vegannaise
1 Tbsp rice vinegar
2 Tbsp chopped cilantro
1-2 tsp wasabi powder (depending on how spicy you want it)
Bell pepper rings for garnish

Preheat oven to 450 degrees F, line a baking sheet with foil, and spray with non-stick spray. In a large sautee pan, heat a Tbsp of peanut oil over medium heat, add carrots and scallions and saute until softened about 5 minutes. Add garlic and cook a minute more. Remove from heat and pour into a large bowl. Add rice, beans, almonds, sesame seeds, eggs, tamari, miso, sea salt, flour, panko, and mix until well combined. Pour some additional panko into another bowl, and drizzle with a little peanut oil, toss to coat crumbs (so they brown in the oven). Divide the burger mixture into 6 balls, roll each in panko and place on prepared baking sheet. Bake for about 20 minutes, or until lightly browned and heated through. Meanwhile, combine vegannaise, rice vinegar, cilantro, and wasabi powder and blend well. When burgers are finished baking, top each with a dallop of wasabi cilantro mayo and a couple pepper rings and serve!