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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Thai Veggie Burgers with Peanut Sauce Cooking View

Often, the term “veggie burger” conjures up memories of some dry, unappealing patty that really has no business being included in the burger family.  This is not that.  The patty is a mixture of quinoa, chickpeas, oats and cornmeal with bell pepper and onion stirred in.  I was definitely wary that they might turn out dry or flavorless but no – this meal was spectacular.  The patties are sturdy and filling, and while they taste pretty darn good one their own, they are amazing topped with the cabbage-carrot-cilantro slaw and sweet and spicy peanut sauce. We ate them on our favorite burger buns, but they are just as good sans bun.

I made this meal over the weekend and I could hardly wait to share it with you.  Though I’m not officially a vegetarian, we eat meatless more often than not.  As a result, I’m constantly on the lookout for meatless meals that are every bit as filling and satisfying as something more carnivorous.  These burgers are one of our biggest kitchen wins in a while, and I know we will be making them frequently.  I’m already thinking about putting them on the menu again next week!

Thai Veggie Burgers with Peanut Sauce
Yield: 6-8 servings

Ingredients

For the burgers:

  • ½ cup uncooked quinoa
  • 2 tsp. olive oil, divided, plus more for pan
  • 1 cup water or veggie broth
  • 1 (15 oz) can chickpeas (or 1½ cup cooked chickpeas)
  • ¾ cup old fashioned oats
  • ½ cup yellow cornmeal
  • 1 tsp. kosher salt
  • ¼ tsp. smoked paprika
  • 2 cloves garlic, minced
  • 1 tsp. sesame oil
  • 1 large egg
  • 1/3 cup diced red bell pepper
  • 1/3 cup diced red onion

For the slaw: 

  • 1 cup thinly sliced red cabbage
  • 1 cup thinly sliced green cabbage
  • 1 cup shredded carrot
  • 1/2 cup coarsely chopped cilantro

For the peanut sauce:

  • ¼ cup creamy peanut butter
  • 2 tbsp. honey
  • 1 tbsp. soy sauce
  • 1 tsp. grated fresh ginger
  • ½ tsp. crushed red pepper flakes
  • Juice of 1 lime
  • 2 tbsp. water
  • Toasted burger buns
  • Coarsely chopped peanuts
Cooking View

Directions

  • In a fine mesh strainer, rinse the quinoa well. Shake vigorously to remove as much water as possible.  Heat 1 teaspoon of the oil in a small saucepan over medium-high heat.  Add the drained quinoa to the pan and cook, stirring frequently, until lightly toasted, 2-3 minutes. Stir in the water or veggie broth and bring to a boil.  Lower the heat to a simmer, cover, and let cook for 15 minutes.  Remove from the heat and let stand covered, 5 more minutes.  Remove the lid, fluff with a fork, and set aside to let cool.

  • In the bowl of a food processor, combine the chickpeas, oats, cornmeal, salt, paprika, garlic, and sesame oil.  Process until the mixture is finely ground and well blended.  Pulse in the egg until combined.  Transfer the mixture to a large mixing bowl.  Fold in the cooled quinoa, diced red pepper and onion, as well as an additional 1 teaspoon of olive oil.  Stir together gently until evenly mixed.  Form the mixture into patties (about 6-8, depending on the size you make).

  • To make the slaw, combine the cabbages, shredded carrot, and cilantro in a bowl. Toss to combine.  Set aside.

  • To make the sauce, combine all ingredients in a small bowl or liquid measuring cup.  Whisk together until well blended and smooth.

  • To cook the burgers, add a generous drizzle of olive oil to a large skillet and heat over medium-high.  Coat the bottom of the skillet with the oil.  Add the patties to the pan and cook, turning once, until both sides are browned and the patties are cooked through, about 6-8 minutes total.  Remove the cooked patties from the pan.

  • Assemble the burgers on toasted buns topped with the slaw, a drizzle of peanut sauce, chopped peanuts and a squeeze of lime juice, as desired.

Source

  • http://arhubarbrhapsody.blogspot.com.au/ Lily (A Rhubarb Rhapsody)

    I love a good veggie burger but they can be very hard to make/find. Your description of these sounds like just what a veggie burger should be.

  • Kim | Just For Clicks

    I love the idea (and need to start) Meatless Mondays in our house. My husband and son LOVE thai flavors. And I love all things quinoa. So this is a win-win recipe for me! Pinning now. PS ~ gorgeous photos.

  • Erin

    These sound delicious although just to clarify, you mentioned there were chickpeas in the description but I didn’t see it in the ingredient list or recipe directions. Are there chickpeas included?

  • Connie

    hey annie, these sound so great! i live in korea and havent seen cornmeal here. any suggestions for a good substitute? thanks so much:)

  • Betsy

    this looks so delish! can’t wait to try!

  • marie @ little kitchie

    Thai flavors are my favorite. These look so good!

  • http://www.oldhousetonewhome.blogspot.com Amanda

    This is a perfect Lenten meal, thanks for sharing!

  • annieseats

    I would try Googling for sub. Enjoy!

  • annieseats

    Sorry, fixed that. Thanks!

  • annieseats

    Thank you!

  • Warm Vanilla Sugar

    You are totally making my day with this recipe! I love the slaw on these!

  • http://www.hippocraticcupcake.com Manasi

    I’m always disappointed by veggie burgers, but these look awesome! Will definitely have to try!

  • Mireille

    Yum, cant wait to try these!! Annie, do you think the patties could be baked in the oven?

  • annieseats

    Yeah, I think that would work. If I were going to do that, I would probably preheat a rimmed baking sheet and then coat it lightly with oil to sort of mimic the effect of cooking in a skillet, just to help get that browned crust and seal in moisture.

  • Erin

    Thanks so much!

  • Liz N.

    What a great Meatless Monday recipe! I can’t wait to try this. I’m a huge fan of Thai flavors (peanut sauce!!) so this is right up my alley. This recipe looks so delicious! YUMMMM!

  • Annie Song

    Yum. I’ve been wanting to try my hand at veggie burgers for quite some time now. Thank you for sharing, Annie. I am also not officially a vegetarian but am finding it easier and easier to forgo meat. It’s the healthier way to live and saves money, too. Win, win! :)

  • Samantha Ferraro

    We’re trying to eat less meat as well! Need to incorporate more veggies burgers in our life!

  • Leanne M

    Do you think the uncooked patties will freeze well?

  • Mireille

    Great, thank you :)

  • http://www.quarterlifecrisiscuisine.com/ Ashley Bee

    Yum! I would totally use these toppings for a chicken burger, though.

  • Mary Beth

    i actually have everything to make this for dinner tonight! You saved us from takeout, Annie! :) Looks delicious!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I’ve had a Thai burger in the back of my mind for a while, so I’m so excited to see that you brought it to fruition! These are so going to be my weekend eats.

  • Erin @ The Spiffy Cookie

    You won’t see my scoffing at peanut butter on these Thai burgers because I love peanut butter on regular burgers! Beside it belongs here with all those other flavors.

  • Ty Swarner

    Love your napkins….where can I find them? A must have with the burgers….lol! Thank you all your great recipes and ideas….

  • Tereza

    Looks so yummy and flavourful! Love chickpeas and quinoa, it’s refreshing to see all natural ingredients!

  • Adrienne Burgoyne

    I LOVE veggie burgers and also hate when they are dry and flavorless… Can’t wait to try these! Definitely on my list to make this week. :)

  • annieseats

    They aren’t “real” napkins, just some random fabric I bought :) Glad you like it though!

  • annieseats

    I think they would freeze nicely.

  • Kelly

    Hi Annie, these sound fantastic and perfect for my GF who doesn’t cook, but heats! Do you think these would freeze well?

  • Ashley

    Annie, this was fantastic! I skipped the bun and ate 2 patties with the slaw and sauce, because I knew I would love it that much. I honestly wish it was lunchtime tomorrow so I could have another. Definitely being added to my dinner rotation!

  • annieseats

    Right?! I had the leftovers for two days for lunch, and both days I was ready for lunch pretty much immediately after breakfast. Ha!

  • annieseats

    I haven’t frozen them myself but I think they would freeze well.

  • Consuelo Morcillo

    Glad you liked the patties and the slaw, Annie! Your pictures are fantastic :–) x

  • annieseats

    Thank you! This meal is definitely a new favorite. Love your recipe!!

  • Stephanie

    Hi Annie! I made these for dinner last night, and they are so good and so healthy. Thanks so much! We skipped the buns and used whole what pita bread instead which meant we could really pile on the slaw and dressing. :) They were delicious!!

  • Jenn V

    Wow, these were so delicious, my whole family loved these! We’re eating mostly vegan now and these were perfect even without the egg. I just added some water instead and they kept their shape perfectly!

  • http://weareatlove.com/ Wear Eat Love

    Delicious! I’ve made them yesterday and everybody loved it! Even my two little kitchen intruders!

  • http://madeinsonoma.com/ Kelli H (Made in Sonoma)

    Made these last Friday for dinner and they were tasty! I only had a little quinoa already made on hand and some rice and using both worked great!

  • grandbabycakes

    That burger looks so fantastic! And your photos are reminding me of Spring!

  • Beverly Compere

    Hi Connie, I live in China and often have to make recipe substitutions too! If you can get oats, you could make oat flour in a blender and try that or use leftover cooked rice. I often use one or the other in our various veggie burgers.

  • TerriE

    Made these this week, and they are definitely going into the regular rotation. They were the least messy veggie burgers I have ever made–I SWORE they were not going to hold together, but they did. Thanks for sharing!

  • Lydia

    I just made these for lunch… oh my word! They were amazing. Even my husband, a total meat lover, really liked them! What a great, filling meal! Thank you for sharing this recipe :)

  • Kelli B

    Could we cook these on the grill if we oil it really well? I’m not sure how sturdy they are, so just wanting to verify before I have a burger go up in flames! ;-)

  • annieseats

    I haven’t tried them on the grill yet, but mine were very sturdy and I think they would hold up well. Let me know how they turn out!

  • Kelli B

    They were AWESOME on the grill!! We toasted the buns on the grill too and it was all amazing!

  • Michaela

    Should canned chickpeas be drained/rinsed first, or should I include their liquid?

  • annieseats

    Drained and rinsed. Enjoy!

  • Heidi Schermerhorn

    This recipe is fantastic and great for meatless Mondays! Will definitely be making again!

  • Susan Reed-Gutknecht

    I’m wondering what could be substituted for the corn meal? Maybe Panko?

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!