Yellow Curry Veggie Burgers

Yellow curry veggie burgers. I made these to celebrate veggie burger day, so… happy veggie burger day! Actually, veggie burger day was a few days ago. I’m only just getting around to posting the recipe for these yellow curry veggie burger patties I posted on my Snapchat last week. Sorry for the delay! If you want to get a first look at my recipes, I usually share them on snapchat as I go, so be sure to check it out @iamtaylorb!

This recipe is, ummm, AMAZING? I don’t know what else to say about it aside from that. Give it a try, you won’t be disappointed (I hope). Crunchy coconut-almond flakes on the outside, and a creamy thai yellow curry explosion on the inside. I literally ate 8 in a row, one after the other, without pause. Although the veggie burgers were supposed to last all week, that obviously didn’t happen for me.

Don’t be turned off by the long cooking time; most of that is just waiting for things to come out of the oven. This comes together really easily, without much fuss at all.

I’m a huge fan of yellow curry. Something about the creaminess of coconut milk with the spice of curry speaks to me on a molecular level. When I pack my lunches for school or work, soups and curries tend to make a huge mess. I wanted something I could take with me in my lunchbox easily, so when I saw that it was veggie burger day, the idea for these yellow curry veggie burgers was born.

Print Recipe
Yellow Curry Veggie Burgers
These thai yellow curry veggie burger patties are bursting with flavor, and super easy to make!
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
patties
Ingredients
For the patties
For the rice bun
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
patties
Ingredients
For the patties
For the rice bun
Instructions
For the patties
  1. Peel and slice your potatoes, and boil them in a pot until fork tender. Scoop the potatoes out with a slotted spoon, and shock with cold water to stop the cooking process. Set aside until cooled completely.
  2. Peel and dice your carrot into small cubes. Parboil them until softened but not entirely cooked through, and remove from the boiling water. Shock with cold water, and set aside to cool completely.
  3. In a food processor, process 1/2 of an onion and 1-2 cloves of garlic (to taste, but don't go overboard as you'll be adding more spices later). Mix 1 tablespoon coconut oil (melted) with 2 tablespoons of thai yellow curry paste, and add to the food processor. Combine.
  4. When your potatoes are cooled completely, put them in a medium-sized bowl and mash. You want some lumps to remain, but for it to be mostly smooth. Add the onion/garlic/curry mix and gently mix with a large spoon to combine. Gently mix in the flour and baking powder by the spoonful until combined. Add cooked carrots and chopped bell peppers. Wrap in plastic wrap and place in the refrigerator for 30 minutes to solidify (you can start preparing the rice patties at this point).
  5. Preheat the oven to 200C/400F. Mix coconut flakes and almond flour to combine, and place in a shallow bowl or on a plate.
  6. Remove the dough from the refrigerator and measure it out by the heaping spoonful. Shape into pucks with your hands (it WILL be sticky and messy), then coat with the coconut/almond mixture. Arrange on a cookie sheet covered with foil and oiled, or use a silicon baking mat. Brush the patties with the remaining 1 tablespoon of coconut oil (melted), or spray lightly with cooking spray. Bake for 30 minutes, remove and CAREFULLY flip the patties (I used a fork and a spatula), and bake for another 30 minutes.
  7. The patties will be a little soft directly from the oven, so allow them to cool a bit before removing them from the trays. Leftovers firm up a lot in the refrigerator, and taste even better the next day heated up in the toaster oven.
For the rice buns
  1. Preheat the oven to 200C/400F. Line a small ramekin or measuring cup with clear plastic wrap. Spoon cooled (but not cold) rice into the plastic wrap. You want quite a bit of rice in there, so put more than you think will fit. It is important to use short-grain rice, because it tends to be stickier, and will form together much easier than long grain rice. The amount of rice you need will vary depending on how many burgers you plan to eat, but aim for 1 1/2-2 cups of rice per burger.
  2. Fold the plastic wrap over the top of the rice, and press down very firmly with your hands or the back of a spoon. You are making a patty, so you want the rice to be very compacted so that it doesn't fall apart. Gently unfold the plastic wrap and use the corners to pull the rice up out of the ramekin and place on a silicon baking mat or foiled cookie sheet.
  3. Mix soy sauce, rice vinegar and maple syrup in a small container (you can sub out sugar for the maple syrup if you want), and gently brush over the tops of the rice buns. Bake for 8-10 minutes, GENTLY flip and brush, and bake for another 8-10 minutes. You can also cook them in a frying pan, but be careful as it's harder to keep them together this way.
Assembly
  1. I placed a small sheet of nori over the bottom half of the rice patty to keep it from getting soggy, but this is totally optional. I 1000% recommend topping your yellow curry burger with tahini (sesame paste) and fresh basil leaves. You haven't LIVED until you've tried this combo, trust me.
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As always, let me know what you think! I would love to see your versions of this on SNS, so please tag me on Twitter or Instagram with the hashtag #heytaylorb so I can see what you’re up to!

xoxo,

 

Confused about how these come together? Check out my video for a similar recipe on youtube!




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