Thai vegan burger with peanut dressing

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the vegan burgers

  • 1 banana shallot, finely chopped
  • 1 stick lemongrass, finely chopped
  • 1 tsp fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1 tbsp vegan Thai red curry paste
  • 2 x 400g tins chickpeas, drained
  • 4 spring onions, thinly sliced
  • 1 lime, juice only, to taste
  • 25g-50g/1oz-1¾oz chickpea flour (if needed)
  • 2 tbsp vegetable oil
  • 2 brioche burger buns
  • salt and freshly ground black pepper

For the crunchy peanut dressing

  • 5 tbsp crunchy peanut butter
  • 1 tbsp vegan soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp ginger, peeled and grated
  • 2 tbsp sesame seeds
  • 2 tsp toasted sesame oil

For the salad

  • 2 Little Gem lettuce leaves
  • ¼ cucumber, shredded
  • ½ carrots, shredded
  • ¼ red onion, thinly sliced
  • 2 tbsp vegan Thai fish sauce
  • 2 lime, juice only
  • 1 tbsp light brown sugar
  • 2 tbsp mint leaves
  • 2 tbsp Thai basil
  • 2 tbsp toasted peanuts, chopped

To serve

  • sweet potato wedges
  • 75g/2½oz roasted peanuts, chopped
  • sweet chilli sauce