You may think this is a traditional veggie burger with tomato, pickles and mustard but it’s actually my Vegan Peanut Curry Burger!! The burger sits on a bed of basil and is topped with roasted zucchini, red bell pepper, cilantro and a Homemade Creamy Curry Almond Mayo. The patty is definitely one of the most wonderfully flavorful foods I’ve ever put in my mouth! It’s a simple combination of my ginger peanut curry recipe (see Ginger Week for recipe!!) and a basic veggie burger. It’s made with chickpeas, peanut butter, red curry paste, coconut milk, ginger, garlic, cilantro and lime juice. It’s totally as delicious as it sounds, if not more delicious!!
If you try it out, let me know! Snap a photo and tag @bunnysbite so I can see your results!
- 1 15 oz can chickpeas drained and rinsed
- 1 2 inch piece of fresh ginger finely grated
- 3 garlic cloves peeled and minced
- 2 tbsp red curry paste
- 2 tbsp all-natural peanut butter
- 1 tbsp coconut milk
- 1/2 tsp red pepper flakes (or more if you like it spicy)
- 1/4 tsp ground turmeric
- handful of fresh cilantro
- Juice from 1 lime
Add all of the ingredients to a food processor and process until fully combined. You can either process it all the way smooth or leave in with some texture.
Allow mixture to chill in the refrigerator for at least 20 minutes. I like to chill it for half an hour for to make it easier to form the patties.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Form the chilled mixture into 4 equal sized patties and place on parchment paper.
Bake for 40 minutes.
Assemble burger and enjoy!!