1/2 Photos of The Ultimate Veggie Burger – Thai Style
Mango Ginger's Note:
This is the latest recipe from my Asian fusion food blog, Mango Ginger: www.mango-ginger.blogspot.com I have had mixed experiences with making veggie burgers in the past because it’s difficult to make them firm enough but still tasty. But I’m pretty sure I’ve cracked it with this recipe. This burger is It’s scrumptious, firm, filling, easy to make and really nutritious too.
My Private Note
Units: US | Metric
- 225 g firm tofu, finely chopped
- 1 aubergine (about 250g)
- 100 g shiitake mushrooms
- 1 carrot
- 60 g breadcrumbs (you can make this from about 1-2 slices wholemeal bread)
- 80 g cashew nuts, very finely chopped
- 1 egg
- 1 small onion
- 2 garlic cloves, peeled, crushed
- 1 stick lemongrass
- 1 inch knob ginger
- 2 small red chilies
- 1 bunch coriander
- 2 kaffir lime leaves
- 29.58 ml dark soy sauce
- 29.58 ml flour
- salt & freshly ground black pepper
- vegetable oil (for cooking)
- sweet chili sauce
- garlic and lime mayonnaise
- 1 slice cucumber, onion, tomato (pickled if you like)
- 1Start by very finely chopping the mushrooms and aubergine, so they’re about ½ centimetre cubed. Fry them in a wok or pan with a little vegetable and 1 tablespoon of the soy sauce until they are soft all the way through. Don’t be tempted to add any more liquid, you need them to be dry so they don’t make the burgers soggy. When they are done, set them aside to cool.
- 2Prepare all of your other ingredients: Finely pound the cashews in a food processor or mortar and pestle – you should have a fine powder with a few lumps for texture. Chop the tofu into small pieces about the same size as the aubergines and mushrooms. Finely grate the carrot. Finely chop the onion, garlic, chilli, coriander, ginger, lemongrass and kaffir lime leaves. Take time to do this properly – large chunks won’t be pleasant. The lemongrass and lime leaves are particularly tough and you should chop these as finely as you can. For the chillies, leave the seeds in (finely chopped) if you want them spicy, remove if not.
- 3Combine all of the burger ingredients into a large bowl and combine with your hands. Then divide the mixture into six and form into large patties. It should be a nice firm mixture but if not add a few more breadcrumbs and a bit more flour.
- 4Heat a frying pan or griddle pan with a little oil over a medium heat and gently place the burgers in the pan. After 3-4 minutes turn over and cook for 3-4 minutes on both sides. Turn over again and cook for another 2 minutes on each side.
- 5Serve in the buns with the sauces and other garnishes.
- 6Cooking ahead? You can make these a day in advance and keep them in the fridge, or well ahead and freeze, defrosting several hours before cooking.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for The Ultimate Veggie Burger – Thai Style
Serving Size: 1 (203 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 209.1
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 2.0 g
- Cholesterol 31.0 mg
- Sodium 521.9 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 4.7 g
- Sugars 5.3 g
- Protein 10.5 g
The following items or measurements are not included:
kaffir lime leaves