Thai Veggie Burgers with Peanut Sauce

I always hesitate to call something a veggie “burger.” After all, a veggie burger isn’t really supposed to taste like a hamburger in the first place. Should it be called a veggie patty instead? Veggie cake? Meatless mass? Scratch that last one.

This veggie burger contains ground chickpeas, but it’s definitely not falafel. (Which is hands-down my favorite word for a bean-based patty.) Whatever it is– and I’m just gonna go with Thai veggie burger– you’ll want to make this recipe soon. The peanut sauce alone is delicious by the spoonful, but it’s even better on top of a nutritious quinoa, oat, and chickpea patty.  (A quinoach patty? No, that’s terrible.)

So while I go off to ponder a more accurate term for veggie burgers, I urge you to give this recipe a try. And it just so happens to be Earth Day, which is a great time to think about ways to reduce our carbon footprints and live more sustainably. (And deliciously!)

Thai veggie burgers with peanut sauce

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Thai Veggie Burgers with Peanut Sauce

Veggie Burgers

  • olive oil
  • 1/2 cup uncooked quinoa, rinsed and strained
  • 1 cup vegetable stock or water
  • 15 oz. can chickpeas, rinsed and drained
  • 3/4 cup uncooked rolled oats
  • 1/2 cup cornmeal
  • 2 cloves garlic
  • 1 tsp. sesame oil
  • 1/4 tsp. paprika
  • 1 tsp. kosher salt
  • 1/3 cup chopped bell pepper
  • 1/3 cup minced red onion
  • 1 egg

Peanut Sauce

  • 1/4 cup. creamy peanut butter
  • 2 Tbs. honey
  • 1 Tbs. soy sauce
  • 2 Tbs. water
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. grated fresh ginger
  • juice of 1/2 a fresh lime

Toppings

  • 1 cup sliced cabbage
  • 1 cup shredded carrots
  • juice of 1/2 a fresh lime
  • hamburger buns
  • chopped peanuts

Assemble burgers: Heat 1 tsp. olive oil in a medium saucepan over medium heat. Add the quinoa and cook, stirring constantly, until toasted, about 2-3 minutes. Stir in stock or water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover, fluff quinoa, and let cool.

Meanwhile, in a food processor, pulse together chickpeas, oats, cornmeal, garlic, sesame oil, paprika, and salt, until well combined and finely ground. Transfer mixture to a large bowl. Stir in bell pepper, onion, cooled quinoa, and egg, until well combined. Form into six patties.

Make peanut sauce: Whisk together all ingredients until well combined. Set aside.

Prepare toppings: Toss together cabbage, carrots, and lime juice. Set aside.

Cook veggie burgers: Heat 2 Tbs. olive oil in a large frying pan over medium heat. In batches, cook the veggie burgers until browned and cooked through, about 3-4 minutes on each side.

Serve veggie burgers on hamburger buns, with a generous dollop of peanut sauce and sprinkled with peanuts and cabbage-carrot slaw.

Serves 6.

Source: Honey and Figs via Annie’s Eats.

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7 thoughts on “Thai Veggie Burgers with Peanut Sauce

  1. Pingback: Thai Veggie Burgers with Peanut Sauce | Lingonberry Jam - Celebrity Chefs TV | Celebrity Chefs TV

  2. Pingback: 5 Tasty Veggie Burger Recipes - The Nutty Scoop from Nuts.com

  3. Great recipe! Added some shredded carrots and celery and made them vegan by adding some vegetable broth instead of egg. Will definitely be sharing this recipe. :)

  4. Pingback: BLT Panzanella | Lingonberry Jam

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