Vegetarian Thai Veggie Burgers
Ingredients
Curried Cashew Cream
-
¾
cup
raw cashews
-
¼
cup
vegetable broth
-
1
clove
garlic
-
1
tbsp
Thai red curry paste
-
1
tsp
fresh ginger
-
to taste
salt
Thai Pickles
-
¼
cup
rice vinegar
-
¼
cup
honey
-
2
tbsp
freshly squeezed orange juice
-
3
Persian cucumbers
cut into ribbons
-
1
large
carrot cut into ribbons
-
½
cup
cilantro
-
16
leaves
mint
-
8
leaves
basil
Thai Veggie Burgers
-
1
clove
garlic
-
2
stalks
lemongrass
-
2
green onions
roughly chopped
-
½
cup
dried chickpeas
-
¾
cup
frozen shelled edamame
-
¼
cup
rolled oats
-
1
large
egg
-
2
tbsp
Thai Chili & Ginger Sauce
-
to taste
salt
-
zest of 1
lime
-
1
tsp
lime juice
-
3
tbsp
cilantro
-
to cook
as needed
grapeseed oil
For Serving
-
4
pieces
hamburger buns
-
to taste
additional cilantro
Instructions
- Prepare the curried cashew cream by blending all the ingredients until smooth and refrigerate.
- Make the Thai pickles by whisking vinegar, honey, and orange juice, then adding cucumber, carrot, herbs, and marinate.
- In a food processor, blend garlic, lemongrass, and green onions until finely chopped.
- Add chickpeas, edamame, oats, egg, Thai sauce, salt, and lime juice to the processor and blend until combined.
- Fold in lime zest and cilantro, then shape the mixture into patties and refrigerate for 5-10 minutes.
- Cook the patties in a hot pan with oil for 5-7 minutes, flipping halfway until golden brown.
- Assemble the burgers by spreading cashew cream on buns, adding a patty, pickles, and cilantro.
Nutrition Facts (estimated)
Servings
4 burgers
Calories
514
Total fat
17g
Total carbohydrates
75g
Total protein
20g
Sodium
317mg
Cholesterol
41mg
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