Spicy Thai Peanut Veggie Burgers Recipe

Name: Spicy Thai Peanut Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can no-salt-added chickpeas, rinsed, drained and patted dry; 2 tablespoons Thai red curry paste; 1 clove garlic; 1/4 cup plus 2 tablespoons creamy no-sugar-added peanut butter; 1 tablespoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon ground ginger; 1 1/2 teaspoons hot sauce (such as sriracha); 1 1/2 teaspoons soy sauce; 1/4 cup cilantro, chopped; 1/2 cup shredded carrot; 1/4 cup finely chopped red onion; 1/4 cup roasted peanuts, finely chopped; 1/2 red bell pepper, finely chopped; 1 large egg; 1/4 cup whole wheat flour; 6 whole wheat burger buns; 2 cups chopped savoy cabbage; Juice of 1/2 lime (1 tablespoon); 1 teaspoon soy sauce; 1 teaspoon peanut oil; 1/8 teaspoon kosher salt; 1/8 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon honey

Servings: persons

1 (15-ounce) can no-salt-added chickpeas, rinsed, drained and patted dry
2 tablespoons Thai red curry paste
1 clove garlic
1/4 cup plus 2 tablespoons creamy no-sugar-added peanut butter
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1 1/2 teaspoons hot sauce (such as sriracha)
1 1/2 teaspoons soy sauce
1/4 cup cilantro, chopped
1/2 cup shredded carrot
1/4 cup finely chopped red onion
1/4 cup roasted peanuts, finely chopped
1/2 red bell pepper, finely chopped
1 large egg
1/4 cup whole wheat flour
6 whole wheat burger buns
2 cups chopped savoy cabbage
Juice of 1/2 lime (1 tablespoon)
1 teaspoon soy sauce
1 teaspoon peanut oil
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon honey

1
Preheat the oven to 350F.
2
Combine the chickpeas, red curry paste, garlic, peanut butter, honey, salt, ginger, hot sauce and soy sauce in a food processor.
3
Pulse until the mixture is mostly smooth.
4
Transfer to a large bowl and stir in the cilantro, carrot, red onion, peanuts and red bell pepper.
5
Add the egg and stir until its fully incorporated.
6
Stir in the flour.
7
Shape the dough into six patties and place them on a parchment-lined baking sheet.
8
The mixture will be very sticky, so you may need to wipe off your hands after you form each patty.
9
Coat the top of the patties with cooking spray.
10
Bake for 15 minutes.
11
Remove from the oven, flip, coat again with cooking spray, and bake for another 15 minutes.
12
While the patties bake, mix together all of the slaw ingredients in a large bowl.
13
Place each patty on a toasted whole wheat bun, then top with the slaw.
14
Red pepper slices and cilantro are great add-ons as well.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 (15-ounce) can no-salt-added chickpeas, rinsed, drained and patted dry, 2 tablespoons Thai red curry paste, 1 clove garlic, 1/4 cup plus 2 tablespoons creamy no-sugar-added peanut butter, and more.

Yes, Spicy Thai Peanut Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Thai Peanut Veggie Burgers

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