Vegans do not have to miss out on juicy burgers! My Thai-inspired veggie burgers are bursting with flavorful sweet potatoes, vegetables, herbs & spices. Bake them golden brown and top with the zesty peanut sauce and any other topping you wish. Smart Recipes, Asian Recipes, Vegetables,Other Recipes, Recipes Vegetables,Other Asian Thai-Style Veggie Burgers Thai-Style Veggie Burgers Recipe | PT1H15M Serves 6 Ingredients: 1 Medium Sweet Potato 1 Small Bunch Fresh Cilantro 1 Small Bunch Fresh Basil Leaves 3 Cloves Garlic 2 Teaspoons Fresh Ginger 0.5 Cup Roasted Peanust 0.75 Cup Oat Flour 1 Can Garbanzo Beans 2 Tablespoons Ground Flax 3 Tablespoons Water 0.5 Tablespoon Sesame Seed Oil 1 Tablespoon Tamari 1 Teaspoon Fresh Lime Juice 1 Teaspoon Ground Coriander 1 Teaspoon Fine Sea Salt 0.5 Teaspoon Freshly Ground Black Pepper 2 Cups Baby Spinach 6 Large Radishes 2 Cups Fresh Pea Sprouts 1 Clove Garlic 6 Tablespoons Smooth Peanut Butter 3 Tablespoons Fresh Lime Juice 1 Tablespoon Water 0.5 Tablespoon Pure Maple Syrup 1 Teaspoon Freshly Grated Giner 0.125 Teaspoon Cayenne Pepper Preheat oven to 350 degrees. Line a large sheet pan with parchment paper or Silpat and set aside. In a large bowl, add sweet potato, cilantro, basil, garlic, ginger, and chopped peanuts and stir until blended. Add oat flour and stir until well combined. In the bowl of a food processor, pulse garbanzo beans into a coarse paste (not a puree). Stir garbanzo paste into veggie mixture. In a small bowl, whisk ground flax and water together and let it sit for only 20 seconds. Stir the flax mixture into the veggie mixture. Stir in the sesame oil, tamari, lime juice, coriander, salt, and pepper. Shape the mixture into 6 patties and arrange them on a prepared sheet pan. Bake until golden brown, about 20 minutes. Flip patties and bake until the other side is golden brown, another 15 minutes. Meanwhile, in the bowl of a food processor, add all the ingredients for the sauce and process until smooth. Allow the sauce to sit about 5 minutes to thicken. Remove patties from oven and transfer to a wire rack to cool for 10 minutes. Serve on warm burger buns and top with sauce, spinach, radishes & pea sprouts.

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