Thai Pumpkin Black Rice Vegan Burgers
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
10 servings
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Calories
150 kcal
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Course
Main Course, Snacks
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Cuisine
Vegetarian, Vegan
Thai Pumpkin Black Rice Vegan Burgers
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These pumpkin and black rice burgers just might be the best vegan burgers you've ever made! Loaded with flavor from roasted butternut pumpkin, black rice, and a homemade curry paste - they're totally delicious and simple to make too!
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Ingredients
- 1 cup black rice rinsed under cold water and drained
- 1 ½ cups water cold
- 14 oz butternut pumpkin peeled and cut into cubes, also known as butternut squash
- 1 tbsp olive oil
- 1 red onion small. finely diced
- 1 bunch cilantro chopped, also known as fresh coriander
- ¾ cup chickpea flour also called garbanzo bean flour or besan
- salt to taste
- olive oil for frying
THAI GREEN CURRY PASTE:
- 1 talk lemongrass finely chopped, white part only
- 1 tbsp ginger minced or grated
- 6 tems cilantro also known as fresh coriander
- 2 green chilli deseeded and roughly chopped, depending on how much heat you enjoy, long
- 6 leaves kaffir lime
- 2 shallot roughly chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp white peppercorns
- ¼ tsp Turmeric ground
- ½ tsp salt
- 1 lime juice and zest
Instructions
- Place the rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover and cook for 35 minutes. Leave to cool.
- Preheat the oven to 350 degrees Fahrenheit (180 celsius). Toss the pumpkin in the olive oil on a baking sheet. Cook for 25 minutes or until soft and lightly golden. Set aside to cool.
- While the rice and pumpkin are cooking, make the curry paste. Toast coriander and cumin seeds with the pepper in a wok or frying pan over medium heat for 1-2 minutes or until fragrant. Allow to cool slightly. Add to a food processor. along with the remaining ingredients and process until a paste is formed.
- Once the pumpkin has cooled, add to a large bowl and roughly mash with a potato masher. Add the rice and the remaining ingredients, including the curry paste and mix well. Check the seasoning and adjust as necessary. Form into burger patties and refrigerate for at least 30 minutes before cooking (I find this helps keep the burger together).
- Place a large frying pan over a medium heat. Add the oil and cook until lightly charred (about 4 to 5 minutes) before flipping and cooking on the other side. Serve immediately with your favorite toppings.
Notes
- You may find that the burgers hold together well without the flour. If so, feel free to skip the flour.
- My favorite way to enjoy the burgers is to serve them in toasted sourdough topped with sweet chili sauce and an Asian style slaw.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
144mg
(6%)
Potassium
308mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4273IU
(85%)
Vitamin C
12mg
(13%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 144mg | 6% |
| Potassium | 308mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4273IU | 85% |
| Vitamin C | 12mg | 13% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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