Thai Veggie Burger Recipe with Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based burger patty made from walnuts and cauliflower with curry spices, served on a bun with creamy coconut-avocado sauce and fresh vegetables. Bold and grillable with satisfying texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup toasted walnuts (50 grams)
- 2 cups cauliflower (cut into florets, 190 grams)
- 1/4 cup fresh cilantro (roughly chopped, plus additional for garnish)
- 2 tablespoons toasted sesame seeds (plus additional for garnish)
- 2 tablespoons natural peanut butter (almond butter for Paleo/Whole30)
- 2 tablespoons unsweetened applesauce
- 1 tablespoon coconut flour
- 2 teaspoons yellow curry powder
- 1/2 teaspoon salt
- Pinch of black pepper
- 1/3 cup avocado (mashed, 80 grams or about 1/2 a large avocado)
- 1 tablespoon full fat coconut milk (canned)
- Pinch of salt
- Butter lettuce (for serving)
- Bean sprouts (for garnish)
- Toasted peanuts (for garnish, almonds for Paleo/Whole30)
- Cilantro (for garnish)
- 1 1/2 tablespoons green onion (sliced, for garnish)
- Toasted sesame seeds (for garnish)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 428mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 111mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.