Thai Veggie Burger Recipe with Curry

These vegan veggie burgers – that you can actually grill! – have a Thai peanut twist and curry kick! They’re a tasty paleo, whole30 and gluten free Summer dinner for under 250 calories!

Why You Will Love This Recipe

These are the veggie burgers that are going to make you ACTUALLY like eating veggie burgers.

I mean you might already have some favorite sweet potato veggie burgers, black bean power burgers or maybe you totally dig the vegan buffalo patties with avocado dip, BUT these burgers are CHANGING THE GAME for a FEW reasons:

1. ZERO BEANS. I know. It blew my mind too.

2. LOW CARB. See above point with NO beans. Leaving our legume friends out of these veggie burger shenanigans knocks back ALL of them carbs that you’re trying to avoid for bikini-body reasons. BUT you still get the whole burger feeling without having to resort to something like a grilled Thai beef salad and eating meat.

3. Did you know that you could blend up walnuts, mix it with cauliflower, and it would mimic the texture of MEAT? I saw all these meatless-meat recipes on Pinterest, using walnuts, and my curiosity was piqued. However, there were not high hopes because nuts = meat? DOES NOT COMPUTE.

4. Last, but not least, the BEST part: you can GRILL THEM.

Why Is It So Hard to Grill a Veggie Burger

Grilled veggies burgers that 1. Taste great and 2. Actually hold together while you give them some smoky char – yes, EVEN WHEN you flip them (peep those grill marks yo!) – are a real thing that exists in the universe of food.

We’ve all been there. Tryin’a grill a burger, made of plants and whole-food nutrition and, when you go to flip, your face takes a DIP.

Translation: you frown because your delicious food is now a pile-of-mush and is most DEFINITELY not going near a face near you soon.

Tips To Make A Perfect Veggie Burger

Let’s talk about how to make veggie burgers that you actually love.

Step 1: TOAST the walnuts. RESIST the urge to use them raw, so that you can succeed in all your goals of never turning on the oven in the Summer. This is gonna give your burgs’ a MEGA punch of roasty-toasty nutty vibes that is going to do wonderful things inside your mouth. SRSLY.

Step 2: Throw almost ALL of the ingredients in a food processor and let it do its THANG, until everything is mushy and mixed together. <– How EASY is that.

Step 3: Form into patties. The best way to do this is to pack the mixture into a 1/3 cup measure and then form that perfectly-measured amount into your plant-based patties.

Step 4: GRILL. <3  Charry, grill marks FOREVAH <3

Step 5: Top with the creamiest (2 ingredient!) coconut avocado sauce because AVOCADOS, and then pile HIGH on your lettuce of choice (I’m a butter lettuce fan!) with ALL the fixins:

• Bean sprouts
• Peanuts
• More Cilantro
• More Green onion
• More sesame seeds

Ingredients

For the Burgers:

• 1/2 cup Walnuts, 50 grams
• 2 cups Cauliflower, cut into florets, 190 grams
• 1/4 cup Fresh Cilantro, roughly chopped + additional for garnish
• 2 tablespoons Toasted Sesame Seeds, + 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
• 1 1/2 tablespoons Green Onion, sliced + additional for garnish

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
• Butter Lettuce, for serving
• Bean Sprouts, for garnish
• Toasted Peanuts, for garnish, almonds for paleo/whole30

Directions

1. 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.
2. GENEROUSLY rub your grill with a high-heat cooking oil, and preheat to medium heat.
3. Add the walnuts into a large food processor, along with all the burger ingredients up to the green onions. Processor, stopping to scrape the sides as necessary, until everything is broken down and well mixed.
4. Use a 1/3 cup measure to form the mixture into 4 burgers, about 1/2 inch thick.
5. Cook the burgers on in-direct heat (along the outside edge of the grill) for 6 minutes. Gently flip and cook and additional 6 minutes.
6. While the burgers cook, place the sauce ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy.
7. To serve: Place the bean sprouts on a large leaf of lettuce, followed by the burgers and then the sauce.
8. Garnish with peanuts, cilantro, green onion and sesame seeds.
9. DEVOUR.

A good burger is about the toppin’s and you have ALL the options.

Go forth into the universe and declare your love of (totally grillable!) powered-up-plant eats.

Print

Low Carb Thai Curry Grilled Veggie Burgers Recipe

These low carb Thai curry grilled veggie burgers are a dream. Whether you’re vegetarian or not, if you love Thai food, you will love these burgers!

Course Healthy Eating

Cuisine Asian

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 215kcal

Author FoodFaithFitness

Ingredients

For the Burgers:

• 1/2 cup Walnuts 50 grams
• 2 cups Cauliflower cut into florets, 190 grams
• 1/4 cup Fresh Cilantro roughly chopped + additional for garnish
• 2 tablespoons Toasted Sesame Seeds + 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
• 1 1/2 tablespoons Green Onion sliced + additional for garnish

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
• Butter Lettuce for serving
• Bean Sprouts for garnish
• Toasted Peanuts for garnish, almonds for paleo/whole30

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 heat.
• Add the walnuts into a large food processor, along with all the burger ingredients up to the green onions. Processor, stopping to scrape the sides as necessary, until everything is broken down and well mixed.
• Use a 1/3 cup measure to form the mixture into 4 burgers, about 1/2 inch thick.
• Cook the burgers on in-direct 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: Place the bean sprouts on a large leaf of lettuce, followed by the burgers and then the sauce.
• Garnish with peanuts, cilantro, green onion and sesame seeds.
• DEVOUR.

Nutrition

Calories: 215kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 356mg | Potassium: 388mg | Fiber: 5g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 2mg

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