Vegan Thai red curry burgers
Servings Prep Time
6people 10minutes
Cook Time
Servings Prep Time
6people 10minutes
Cook Time
For the patties
  • 3cups cooked white beans
  • 1 onion
  • 1clove garlic
  • 1tbsp minced ginger
  • 2tbsp fresh chopped coriander
  • 1 fresh red chili
  • 2tsp ground paprika
  • 2tsp ground cumin
  • 1/2cup panko bread crumbs
  • 1tbsp lime juice
For the red curry sauce
  • 1tbsp red curry paste
  • 1/2cup vegetable stock
  • 1tbsp lime juice
  • 1tsp brown rice syrup(or maple syrup)
  • 1heaped tsp peanut butter
  • 1tsp minced fresh ginger
  • 1tsp soy sauce
  • 1-2tsp corn starch
  • 2tbsp coconut milk
To assemble the burger
  • 6 burger buns
  • 1.5cups cole slaw*
  • sliced avocado
  • diced red onion
  • bean sprouts
For the patties
  1. 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.
  2. 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.
  3. Line an oven tray with baking paper. Form the mixture into 6 burger patties and lay them on the tray.
  4. Bake for 30-40 minutes turning half way through.
For the red curry sauce
  1. 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.
  2. Once it’s simmering add in 1 tsp corn starch and whisk vigorously until it is mixed in, making sure there are no lumps.
  3. 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
  1. 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.