Vegetarian Thai Veggie Burgers
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Oh My Veggies · by Meg★ 5.0 (1)

Vegetarian Thai Veggie Burgers

NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 39%
CARBS 81G60% OF CAL
8G FIBER42G OTHER32G TOTAL SUGAR
FAT 18G30% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai-inspired veggie burgers made with chickpeas and edamame, topped with curried cashew cream and homemade pickles. Spicy, aromatic, and satisfying without meat.

mainamericansandwichbeansdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3/4 cup raw cashews (soaked for 2–4 hours, drained, and rinsed)
  • 1/4 cup vegetable broth
  • 1 clove garlic (smashed)
  • 1 tbsp Thai red curry paste
  • 1 tsp fresh ginger (grated)
  • salt (to taste)
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 2 tbsp freshly squeezed orange juice
  • 3 Persian cucumbers (cut into ribbons with a vegetable peeler)
  • 1 large carrot (cut into ribbons with a vegetable peeler)
  • 1/2 cup cilantro (chopped)
  • 16 mint leaves (chopped)
  • 8 large basil leaves (chopped)
  • 1 garlic clove (peeled and crushed)
  • 2 lemongrass stalks (outer leaves removed and core finely chopped (or 1 tbsp lemongrass paste))
  • 2 green onions (roughly chopped)
  • 1/2 cup dried chickpeas (soaked for 24 hours, rinsed, and drained)
  • 3/4 cup frozen shelled edamame (thawed)
  • 1/4 cup rolled oats
  • 1 large egg
  • 2 tbsp Thai Chili & Ginger Sauce
  • zest of 1 lime and 1 tsp lime juice
  • 3 tbsp cilantro (minced)
  • grapeseed oil (or other neutral-tasting, high-smoke-point oil for cooking)
  • 4 hamburger buns (toasted)
  • additional cilantro for topping (optional)
PREP
45M
SODIUM
727MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.