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Thai vegan burger with peanut dressing

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

Method

  1. To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour.

  2. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side.

  3. To make the peanut sauce, mix all the ingredients together and loosen with water.

  4. To make the salad, mix all the ingredients together in a bowl.

  5. Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts.

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