Name: Thai Veggie Burger Recipe With Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup toasted walnuts ((50 grams)); 2 cups cauliflower florets ((190 grams)); 1/4 cup fresh cilantro ((thoroughly chopped)); 2 tablespoons toasted sesame seeds ((plus additional for garnish)); 2 tablespoons natural peanut butter ((or almond butter for Paleo/Whole30)); 2 tablespoons unsweetened applesauce; 1 tablespoon coconut flour; 2 teaspoons yellow curry powder; 1/2 teaspoon salt; Pinch black pepper; 1/3 cup mashed avocado ((about 80 grams or 1/2 a large avocado)); 1 tablespoon full-fat coconut milk ((canned)); Pinch salt ((for seasoning)); 1 1/2 tablespoons green onions ((sliced))

If you’re looking to spice up your burger night, this Thai Veggie Burger Recipe With Curry is the perfect solution. Packed with flavor, texture, and a hint of exotic flair, these veggie burgers will make your taste buds dance. Think crispy on the outside, tender on the inside, with a delightful blend of Thai-inspired ingredients that will leave you craving more. Let’s dive into this delicious recipe that not only satisfies your hunger but also nourishes your body.

Why This Recipe is a Keeper

This Thai Veggie Burger Recipe With Curry is not just your average veggie burger. It combines wholesome ingredients like cauliflower, walnuts, and fresh herbs, giving it a unique flavor profile that stands out. The use of yellow curry powder adds a warm, aromatic essence, while the toasted sesame seeds provide a satisfying crunch. Plus, it’s simple to prepare and can be made ahead of time, making it a fantastic option for meal prep or entertaining guests. Whether you’re a vegetarian, a vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe is a keeper!

Ingredient Rundown

To create these scrumptious Thai veggie burgers, gather the following ingredients:

1/2 cup toasted walnuts (50 grams) – Adds a rich, nutty flavor and healthy fats.
2 cups cauliflower florets (190 grams) – The main base that provides a great texture.
1/4 cup fresh cilantro (thoroughly chopped) – For a burst of freshness.
2 tablespoons toasted sesame seeds (plus additional for garnish) – Adds crunch and flavor.
2 tablespoons natural peanut butter (or almond butter for Paleo/Whole30) – For creaminess and a hint of sweetness.
2 tablespoons unsweetened applesauce – Acts as a binding agent.
1 tablespoon coconut flour – Helps to absorb moisture and gives structure.
2 teaspoons yellow curry powder – Infuses the burgers with vibrant flavor.
1/2 teaspoon salt – Enhances all the flavors.
Pinch of black pepper – For a subtle kick.
1/3 cup mashed avocado (about 80 grams or 1/2 a large avocado) – Adds creaminess and healthy fats.
1 tablespoon full-fat coconut milk (canned) – Gives richness to the mixture.
Pinch of salt – For seasoning.
Butter lettuce – For serving, adds a refreshing crunch.
Bean sprouts – For garnish, adds texture and freshness.
Toasted peanuts (or almonds for Paleo/Whole30) – For garnish and crunch.
Cilantro – For garnish, brightens up the dish.
1 1/2 tablespoons green onions (sliced) – For an extra layer of flavor.
Toasted sesame seeds – For garnish, adds a nice finish.

Setup & Equipment

Before you start cooking, ensure you have the following equipment ready:

Food processor – Essential for blending the ingredients smoothly.
Baking sheet – For baking the veggie burgers.
Parchment paper – To line the baking sheet for easy cleanup.
Mixing bowl – For combining ingredients.
Spoon or spatula – For mixing and shaping the burgers.
Measuring cups and spoons – For accurately measuring ingredients.

Build Thai Veggie Burger Recipe With Curry Step by Step

Step 1: Prepare the Cauliflower

Start by preheating your oven to 400°F (200°C). While the oven is heating, wash and cut the cauliflower into florets. Steam or boil the florets until they are tender, about 5-7 minutes. Drain and let them cool.

Step 2: Toast the Walnuts

In a dry skillet over medium heat, toast the walnuts until they are golden and fragrant, about 3-5 minutes. Keep an eye on them to avoid burning. Once toasted, remove from heat and let them cool.

Step 3: Blend the Ingredients

In your food processor, combine the cooled cauliflower, toasted walnuts, chopped cilantro, toasted sesame seeds, peanut butter (or almond butter), applesauce, coconut flour, curry powder, salt, and black pepper. Pulse until the mixture is well combined but still has some texture.

Step 4: Add the Avocado and Coconut Milk

Transfer the blended mixture to a mixing bowl. Add the mashed avocado and coconut milk, along with a pinch of salt. Stir gently until everything is well incorporated.

Step 5: Shape the Burgers

Using your hands, form the mixture into patties, about 3-4 inches in diameter. Place them on a parchment-lined baking sheet.

Step 6: Bake the Patties

Bake the patties in the preheated oven for about 25-30 minutes, flipping them halfway through. They should be golden brown and firm to the touch.

Step 7: Assemble the Burgers

Once the patties are baked, assemble your burgers. Place each patty on a leaf of butter lettuce, and top with bean sprouts, additional cilantro, toasted peanuts (or almonds), green onions, and a sprinkle of toasted sesame seeds.

Budget & Availability Swaps

If you’re looking to make this Thai Veggie Burger Recipe With Curry more budget-friendly or if you can’t find certain ingredients, consider these swaps:

Walnuts: Use sunflower seeds or pecans as a substitute.
Peanut Butter: Substitute with tahini or sunflower seed butter for nut-free options.
Coconut Milk: Use almond milk or another non-dairy milk if preferred.
Cilantro: Swap for parsley if you’re not a fan of cilantro.

Easy-to-Miss Gotchas

When preparing the Thai Veggie Burger Recipe With Curry, keep an eye out for these potential pitfalls:

Ensure your cauliflower is well-drained after cooking to avoid a watery mixture.
Don’t skip the toasting step for the walnuts and sesame seeds; it enhances their flavor significantly.
When shaping the patties, wet your hands slightly to prevent the mixture from sticking.
Allow the patties to cool slightly before serving to help them firm up.

Store, Freeze & Reheat

This Thai Veggie Burger Recipe With Curry is perfect for meal prep! Here’s how to store and reheat them:

Store: Keep any leftover patties in an airtight container in the refrigerator for up to 5 days.
Freeze: Place uncooked patties on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 3 months.
Reheat: Bake from frozen at 375°F (190°C) for about 20-25 minutes, or until heated through, flipping halfway.

Frequently Asked Questions

Can I make these burgers ahead of time?

Absolutely! You can prepare the patties in advance and store them in the fridge or freezer until you’re ready to bake them.

What can I serve with these veggie burgers?

These burgers pair wonderfully with a side of sweet potato fries, a fresh salad, or a coconut-based dipping sauce for an extra kick.

Are these burgers gluten-free?

Yes! This Thai Veggie Burger Recipe With Curry is naturally gluten-free, especially when using gluten-free options for the ingredients.

Can I grill these burgers instead of baking them?

Yes, you can grill the patties! Just make sure your grill grates are well-oiled to prevent sticking.

Wrap-Up

This Thai Veggie Burger Recipe With Curry is not only delicious but also a wholesome option for anyone looking to enjoy a burger without the meat. The combination of flavors and textures makes it a standout dish that you’ll want to make again and again. Whether you’re hosting a barbecue or simply want a quick weeknight meal, these veggie burgers are sure to impress. Enjoy the vibrant taste of Thailand right in your kitchen, and don’t forget to share your creations with family and friends!