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.