These vegan veggie burgers pack a punch of flavor with Thai-inspired curry spices, a creamy coconut-avocado sauce, and a grillable texture that stays firm and delicious.
Veggie burgers have come a long way since the days of bland patties that fall completely apart on the grill. This Thai veggie burger recipe breaks the mold with bold flavors and unexpected ingredients like walnuts and cauliflower. The addition of curry powder and peanut butter (or almond butter for Paleo fans) brings a unique twist to the traditional veggie burger, offering a fusion of nutty, savory, and spicy notes. What really sets these apart is their grillable texture – a rarity in the veggie burger world. Forget the mushy disasters of past attempts. With these patties, you get crispy grill marks and a smoky char that will make you question why you ever doubted plant-based burgers in the first place.
Are Thai Veggie Burgers With Curry Healthy?
This recipe is packed with whole-food ingredients that you can feel good about eating. Walnuts provide a rich, nutty flavor and add texture, while cauliflower serves as a versatile and nutrient-rich base. Ingredients like cilantro, sesame seeds, and curry powder not only enhance the taste but bring a variety of natural flavors to the table. The burgers are also free of processed fillers and use simple pantry staples for a wholesome meal.
The Secret To The Perfect Veggie Patty
Most veggie burgers crumble at the thought of a grill. These patties, however, hold together beautifully thanks to a smart combination of coconut flour, applesauce and peanut butter (or almond butter). This combo binds the ingredients without overpowering the flavor, ensuring you can flip them on the grill without a hitch.
For me, the combo of curry and peanut butter is where this recipe really shines. Top it all off with a tangy coconut-avocado sauce, and you’ve got a burger bursting with Thai-inspired flavor. And don’t skip the step of toasting the walnuts! Toasting them enhances the nutty flavor, and elevates the texture to something truly satisfying. When you’re ready to make the patties, pack the mixture into a 1/3 cup measure and then form each perfect measure into your plant-based patties.
How To Make Ahead And Store
You can prepare the patties up to 2 days in advance by making them and then storing them uncooked in an airtight container in the fridge. To freeze, place the patties on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 3 months. Thaw in the fridge before cooking.
Serving Suggestions
This Thai veggie burger recipe with curry pairs beautifully with a crisp, refreshing Thai Cucumber Salad, or a simpler Creamy Cucumber Salad. For a complete meal, serve these veggie burgers alongside Air-Fryer Sweet Potato Fries or a warm pan of Roasted Cauliflower With Tahini Sauce. And you can whip up a Vegan Banana Matcha Smoothie to complete your spread.
Recipe
Ingredients
For the Burgers:
- 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
For the Sauce:
- 1/3 cup avocado mashed, 80 grams or about 1/2 a large avocado
- 1 tablespoon full fat coconut milk canned
- Pinch of salt
For Serving:
- 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
Instructions
- Preheat your oven to 350°F and place the walnuts in a small baking pan. Bake until toasted and “nutty” smelling, about 10-13 minutes.
- Generously rub your grill with a high-heat cooking oil, and preheat to medium.
- Place all burger ingredients into a large food processor. Process, stopping to scrape the sides as necessary, until everything is broken down and mixed well.
- Use a 1/3 cup measure to form the mixture into 4 burgers, about 1/2 inch thick.
- Cook the burgers on indirect heat (along the outside edge of the grill) for 6 minutes. Gently flip and cook and additional 6 minutes.
- While the burgers cook, place the sauce ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy.
- To serve, lay a large leaf of lettuce on a plate and place the bean sprouts on the lettuce.
- Place the burgers on the bean sprouts, and top the burgers with the sauce.
- Garnish with peanuts, cilantro, green onion, and sesame seeds.
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