The Thai Green Curry Veggie Burger is a modern twist on the classic comfort food that takes flavor inspiration from one of Thailand’s most beloved dishes—Thai green curry. With its signature combination of fresh, aromatic ingredients, green curry has long captivated food lovers around the world. This veggie burger takes those signature notes—earthy coriander, vibrant lime, creamy coconut, and the warm, spicy undertones of green chili—and infuses them into a patty that’s as satisfying as it is wholesome.
Thai cuisine is often described as a culinary balancing act where sweet, salty, sour, and spicy flavors come together harmoniously, and this burger pays homage to that philosophy. The veggie patty is built on a satisfying base of cooked chickpeas and sweet potato, which not only give the burger its rich texture but also serve as a neutral backdrop to absorb the bold flavors of the curry paste. The addition of cooked quinoa further enhances the patty by adding a light nuttiness and a boost of protein, making this dish both nutritious and filling.
The real star of this recipe is the Thai green curry paste, a powerhouse of flavor that provides the burger with its fragrant and authentic character. Traditionally made with ingredients like lemongrass, green chili, kaffir lime, garlic, and galangal, the green curry paste brings a bright and herbaceous aroma to the dish. While you can use store-bought curry paste for convenience, preparing your own at home allows for customization of the spice level and ensures the freshest flavors.
To round out the patty, breadcrumbs provide structure, while chopped fresh coriander and lime juice add brightness and a hint of freshness. A splash of soy sauce or tamari (for those seeking a gluten-free option) subtly enhances the umami depth.
Aside from the patty, every component of this burger has been thoughtfully selected to complement Thai flavors. The burger is assembled on toasted buns and topped with crisp slices of red onion, refreshing cucumber, and a handful of fresh basil leaves. These toppings add layers of crunch and vibrant flavor, balancing the burger’s hearty base. For an added Thai-inspired flourish, you could serve the burger with a drizzle of coconut milk-based sauce or a slightly sweet chili mayo.
The Thai Green Curry Veggie Burger is as versatile as it is delicious. Perfect for a casual lunch, dinner with friends, or even a barbecue, it’s a wonderful way to bring bold flavors into a beloved classic. It’s also entirely plant-based, making it suitable for vegetarians and vegans. For those who prefer a little extra richness, a slice of creamy avocado would make a welcome addition.
Beyond its mouthwatering taste, this burger represents a perfect fusion of cultural cuisines, modernizing Thai green curry in a way that’s approachable for those unfamiliar with Thai food while celebrating its remarkable depth of flavor. Whether you’re craving something hearty, unique, or simply bursting with herbs and spices, this recipe is sure to delight the senses and transport your kitchen to the streets of Bangkok.
Thai Green Curry Veggie Burger
Ingredients
Veggie Patty
- 1 cup chickpeas cooked and drained
- 1 cup sweet potato cooked and mashed
- 2 tablespoons Thai green curry paste store-bought or homemade
- ¼ cup breadcrumbs use gluten-free if preferred
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 cup cooked quinoa
- 2 tablespoons fresh coriander chopped
- 1 small lime juiced
To Serve
- 4 pieces burger buns toasted
- 1 medium red onion sliced
- 1 cup cucumber sliced
- ½ cup fresh basil leaves
Instructions
- In a large mixing bowl, combine the cooked chickpeas and mashed sweet potato. Use a fork to mash until slightly chunky.
- Add Thai green curry paste, breadcrumbs, soy sauce, cooked quinoa, chopped coriander, and lime juice. Mix well until all ingredients are fully incorporated.
- Shape the mixture into four even patties, pressing firmly to ensure they hold their shape.
- Heat a skillet over medium heat (180°C/356°F). Lightly oil the surface, then cook patties for 4-5 minutes on each side, until golden brown and heated through.
- Assemble the burgers on toasted buns and layer with sliced red onion, cucumber, and fresh basil leaves. Serve immediately.