Mix rice vinegar, water, lime juice, and sriracha in a bowl or jar. Add the julienned carrots and cucumber slices. Prepare 30 minutes to 24 hours ahead of time.
Combine edamame, rice, peanut butter, scallions, curry paste, soy sauce, and almond flour in a food processor. Pulse, scraping down the sides as needed, until coarsely chopped.
Shape the mixture and press into about a 2 inch wide slider. I find it easiest to use an ice cream scoop and press the mixture down in hard so it is packed well enough to not fall apart.
Cook in an air fryer for 10 minutes preheated to 400 degrees (healthiest method). Alternatively, you can brown in a pan with a couple tablespoons of sesame oil.
Drain the carrots and cucumber. Assemble the sliders with an edamame patty, pickled carrot, a slice of pickled cucumber, and fresh cilantro. Optionally, garnish with sriracha as well.
Notes
To make ahead: Prepare burgers and refrigerate for up to 1 day before cooking.
Nutrition
Nutrition Facts
Edamame Banh Mi Sliders - Vegan Vietnamese Recipe
Amount per Serving
Calories
270
% Daily Value*
Fat
12.4
g
19
%
Saturated Fat
4.5
g
28
%
Cholesterol
73
mg
24
%
Sodium
392
mg
17
%
Potassium
133
mg
4
%
Carbohydrates
31.3
g
10
%
Fiber
2.9
g
12
%
Sugar
4
g
4
%
Protein
8
g
16
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.