Thai Veggie Burgers (& Kale Salad)

You can never have too many recipes for veggie burgers!  Or perhaps I have an addiction to making new veggie burgers.  Either way, these were yummy!  I broke out the food processor and let it do a lot of the work.  This recipe also makes a delicious peanut sauce to accompany the burgers.  You’ll probably have extra sauce so that’s used for a kale salad in addition!  Maybe just add some bread for the burgers to be served on and you’ve got a full meal!

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  • 2 Tbsp ground flax meal
  • 3 Tbsp water
  • 3/4 cup rolled oats, processed to a out flour in a food processor
  • 1 1/2 cups OR 6 oz of peeled, then shredded, sweet potato (start with a 1/2 lb sweet potato, which is pretty small) [shredded in my food processor]
  • 1/2 cup cilantro, minced [chopped in the food processor, measured before mincing]
  • handful of fresh basil if you have it, minced [chopped in the food processor, measured before mincing]
  • 3 garlic cloves, minced or processed
  • 2 tsp fresh ginger, minced or processed
  • 1/2 cup roasted, unsalted peanuts, finely chopped or processed
  • 1 can white beans (or chickpeas), drained and pulsed in food processor
  • 1 1/2 tsp toasted sesame oil
  • 1 Tbsp reduced sodium tamari
  • 1 tsp fresh lime juice
  • 1 tsp fresh coriander
  • 1/2 tsp salt (reduce to 1/4 tsp if your beans are salted)
  • ground black pepper
  • 1 garlic clove
  • 6 Tbsp all natural peanut butter (just peanuts, preferably)… or almond butter
  • 2 1/2 Tbsp fresh lime juice
  • 2 Tbsp reduced sodium tamari
  • 1/2 Tbsp honey (or other liquid sweetener of choice)
  • 1 tsp minced ginger
  • water, as needed
  • 3/4 lbs kale, torn into bite size pieces
  • 2 carrots, shredded [shredded in my food processor]

In a mixing bowl, combine the flax meal and water and allow to sit for a minute.  Add the remaining ingredients in the first group, using your food processor to help you along and save time/energy!  Mix well until fulling combined.  Prepare a baking sheet with parchment (and maybe a spray of oil) and form patties.  Bake at 350 for about 20 minutes on each side, carefully flipping.  Allow to cool a bit on the pan before serving.

While it’s baking, combine the second group of ingredients in a food processor and process until smooth, adding about 2 – 3 Tbsp of water to get a good burger sauce consistency.  Remove about half to 2/3 of the sauce and set aside.  Add more water to the remaining to get a dressing like consistency.

In a large bowl, combine kale and carrots.  Toss well with peanut dressing, trying to coat all the kale.  If you need more dressing, steal a bit from the stuff you set aside for the burger sauce and whisk a bit of water into it and then toss onto the salad.

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Based on this recipe.

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