Thai Veggie Burger

Thai food if a regular theme of our menu board. The girls have grown up eating Thai, largely because hubby and I love this delicious cuisine and in part because we had a Thai nanny for a while when the girls were young. She loved talking to the girls about her home country and to take the girls out for Thai with us. Now at first the girls version of Thai was chicken satay and plain rice or bean thread noodles, but over time they graduated to Pad Woon Sen (bean thread noodles stir-fried with bean sprouts and veg), spring rolls, Tom Yum soup ( sweet & sour broth soup with veg and noodles). I love watching their taste buds develop, flourish and get used to spicier meals. With two parents who LOVE spicy foods, it was only a matter of time before these kids embraced spices! Slowly we are getting there and it has been fun watching them try and love new dishes.

Back to today’s inspired meal! We saw a Thai flavored turkey burger on a menu recently and the flavors looks (and smelled) amazing. This is often how many of my recipes come about, I either see something on someone else’s plate or in a book or magazine that I then tweak and come up with my own concoction. This burger is one that held together really well on the first try, which is not always the case with vegan burgers. The kiddies had smaller versions of these and they handled to spices well. Hubby added a huge dollop of hot sauce to his so feel free to up the red pepper flakes and ginger if you like things a little spicier.

Thai Veggie Burger

Thai Veggie Burger

Thai Veggie Burgers

On a Thai kick, we created these protein rich, flavorful, plant-based burgers to have on a hot summer evening. The burgers are vegan, soy-free, nut-free, gluten-free and are great toped with some fresh arugula, pickled jalapenos and ginger.  Want a meaty burger instead? Sub in a pound of lean ground turkey meat in place of the chickpeas and quinoa.

1 tbsp coconut oil
½ onion, minced
2 garlic cloves, minced
1 (15-oz) can chickpeas, drained & rinsed
½ cup cilantro or pasley
1 tbsp pickled ginger
1 cup cooked quinoa
1 cup carrots, grated
¼ cup hemp seeds
2 tbsp flaxseed meal
1 tsp coarse sea salt
1 tsp cumin
½ tsp ground coriander
½ tsp cinnamon
½ tsp red chili flakes

  • Line a baking sheet with parchment paper.
  • Heat coconut oil in a large frying pan over medium-high heat. Sauté the onion and garlic in the hot oil, stirring often for 3-4 minutes or until they begin to golden brown.
  • Transfer sautéed onion and garlic along with the chickpeas, cilantro and pickled to a food processor. Process until broken up and well mixed but not completely pureed. You want a bit of texture from the chickpeas.
  • Using a spatula, transfer the chickpea mixture to a large bowl. Stir in the quinoa, carrots, hemp seeds, flaxseed meal, sea salt and seasonings.
  • With your hands, form the mixture into 5-6 burgers. Place burgers on a parchment lined baking sheet and place in fridge to set for an hour or overnight.
  • Set oven to 350. Place burgers into the hot oven and bake for 25-30 minutes, or until they are golden on both sides.   Gently flip the burgers midway through the cooking time.

Makes about 5-6 burgers

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