Spice up your veggie burger game with these Thai inspired white bean burgers with a red curry sauce.
Ingredients
For the patties
- 3 cups cooked white beans
- 1 onion
- 1 clove garlic
- 1 tbsp minced ginger
- 2 tbsp fresh chopped coriander
- 1 fresh red chili
- 2 tsp ground paprika
- 2 tsp ground cumin
- 1/2 cup panko bread crumbs
- 1 tbsp lime juice
For the red curry sauce
- 1 tbsp red curry paste
- 1/2 cup vegetable stock
- 1 tbsp lime juice
- 1 tsp brown rice syrup (or maple syrup)
- 1 heaped tsp peanut butter
- 1 tsp minced fresh ginger
- 1 tsp soy sauce
- 1-2 tsp corn starch
- 2 tbsp coconut milk
To assemble the burger
- 6 burger buns
- 1.5 cups cole slaw*
- sliced avocado
- diced red onion
- bean sprouts
Servings: people
Instructions
For the patties
- Preheat the oven to 200˚C. Roughly chop the onion, chili and garlic and then place in a food processor and pulse until finely chopped.
- Drain and rinse the beans and add them to the food processor with the rest of the patty ingredients. Process until a thick mixture forms.
- Line an oven tray with baking paper. Form the mixture into 6 burger patties and lay them on the tray.
- Bake for 30-40 minutes turning half way through.
For the red curry sauce
- Add the vegetable stock, peanut butter, red curry paste, ginger, lime juice, soy sauce and brown rice syrup into a small sauce pan over medium heat. Whisk everything together.
- Once it's simmering add in 1 tsp corn starch and whisk vigorously until it is mixed in, making sure there are no lumps.
- Simmer over low heat until the sauce thickens (if necessary add another teaspoon of corn starch). Stir in the coconut milk and continue to simmer the sauce until it's reached your desired consistency.
Assemble the burger
- Toast the buns and pile everything on, add a generous spoonful of red curry sauce and serve.
Recipe Notes
*find our cole slaw recipe here.
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