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Thai vegan burger with peanut dressing

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 2
Dietary: Dairy-free Egg-free Pregnancy-friendly Vegan Vegetarian

Matt's mouth-watering Thai-spiced vegan burger with a crunchy peanut sauce and salad is the perfect weekend lunch or summer dinner.

By Matt Tebbutt

From Saturday Kitchen Best Bites

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 vegan 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

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.
Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side.
To make the peanut sauce, mix all the ingredients together and loosen with water.
To make the salad, mix all the ingredients together in a bowl.
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.