Vegan Thai Veggie Burger made with quinoa, lentils, squash and massaman curry paste. Serve in lettuce wraps. Soft, spicy and flavorful. Perfect for a weeknight dinner. Gluten Free too.
Sometimes I forget how much I love vegan veggie burgers. I mean they’re kind of the best. And they’re an endless variety of combinations. So many choices of ingredients. I mean you can make vegan chipotle black bean burgers, superfood vegan veggie burgers, sweet potato and squash burgers, zucchini chickpea burgers, vegan sweet potato tofu burgers, you get the idea. The list can go on and on.
This time I wanted an Asian flaire to my veggie burgers.
Massaman curry. Why not right? At home my go to brand of Thai curry paste is always always always Maesri. I have tried so many different curry pastes on the market and find this one has the strongest flavor with the freshest spices and ingredients. This one is the closest one to an authentic hand pounded Thai curry paste (and trust me after about a dozen Thai cooking classes all over Thailand, I should know).
Now the best thing you can do is obviously make your own Thai curry paste, but let’s face it who’s got the time? I have had that on my to-do list for the last 2 years, along with a million other tasks I’ve decided to mentally place on there and conveniently never get to. So for now the pre-bought stuff will have to do.
Since I am currently in Colombia I sadly could not find my go to Maersi paste and had to go with one of their brands. Tear tear. Nowhere near as good, but I had to make do. The base of these Thai veggie burger is quinoa + red lentils + squash.
I’m find of obsessed with red lentils. They’re just the best, and I don’t know what’s going on in US supermarkets but I could not find them anywhere (thankfully Whole Foods had them). So when I saw them in Colombia I bought the biggest bag there was – 3 pounds. And now I’m brainstorming red lentil recipes until the end of time.
And it turns out vegan veggie burgers are a perfect use for them. I boiled the diced squash and lentils together (adding too much water, as always) and this wouldn’t be as much of a problem if I had a strainer, which the apartment seems to be lacking. In that case resort to the good old balancing act of the lid over the pot, letting a tiny stream of water run out, but making sure not to let those miniature lentils out. It’s a test of patience to say the least.
Then mix the rest of the ingredients together, mashing in the squash as you go. Add in lots of fluffy and crunchy gluten-free panko breadcrumbs (best breadcrumbs ever by the way) and start forming patties. For extra crunch and flavor dip those formed patties in more panko and a sprinkling of sesame seeds.
Pan fry and serve in lettuce wraps (who needs empty bread carbs and calories?) topped with chopped tomatoes, sesame seeds and a vegan aioli.
Kind of my new favorite meatless vegan dinner right here.
As a side note – these Thai veggie burger are on the soft side. They are not super firm which is just how I like them, but for those who want a very firm burger I suggest adding more panko and adding a chia or flax egg.
Serves 1/4 of the recipe
Vegan Thai Veggie Burgers made with quinoa, lentils, squash and massaman curry. Perfect served in lettuce wraps. Soft, spicy and flavorful. Perfect for a weeknight dinner. Gluten Free too
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 cup cooked quinoa
- 1/2 cup red lentils
- 1 cup diced squash
- 2-3 tablespoons masamman curry paste
- 1 tablespoon gluten free tamari
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 - 1 cup gluten free panko breadcrumbs (+ additional panko for dredging)
- 4 tablespoons roasted sesame seeds
- 2-3 tablespoons coconut oil
- For the sauce:
- 3 tablespoons vegan mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon gluten free tamari
- For serving: chopped tomatoes, lettuce leaves
- In a pot combine lentils, squash and 2 cups water. Bring to a boil and cook until lentils and squash are soft and cooked through. Drain.
- In a large bowl combine lentils, squash and quinoa. Smash the squash and mix everything together.
- Add curry paste, garlic, ginger and tamari. Mix. Add 1/2 to 1 cup panko, depending on how moist your mixture is.
- Form patties with your hands and dip into additional panko mixed with sesame seeds.
- Heat pan over medium heat and add 1 tablespoon coconut oil. Pan fry thai veggie burgers for a few minutes per side until browned.
- Repeat with remaining veggie burgers adding more oil as needed.
- Combine the sauce ingredient in a small bowl, vegan mayonnaise, lime juice and tamari. Mix until smooth.
- Serve in lettuce wraps topped with tomatoes, sesame seeds, and vegan aioli.
As a side note - these veggie burgers are on the soft side. They are not super firm which is just how I like them, but for those who want a very firm burger I suggest adding more panko and adding a chia or flax egg.