Vegetarian Thai Veggie Burgers

For the curried cashew cream:

• ¾ cup raw cashews soaked for 2–4 hours, drained, and rinsed
• ¼ cup vegetable broth
• 1 clove garlic smashed
• 1 tbsp Thai red curry paste
• 1 tsp fresh ginger grated
• salt to taste

For the Thai pickles:

• ¼ cup rice vinegar
• ¼ cup honey
• 2 tbsp freshly squeezed orange juice
• 3 Persian cucumbers cut into ribbons with a vegetable peeler
• 1 large carrot cut into ribbons with a vegetable peeler
• ½ cup cilantro chopped
• 16 mint leaves chopped
• 8 large basil leaves chopped

For the Thai veggie burgers:

• 1 garlic clove peeled and crushed
• 2 lemongrass stalks outer leaves removed and core finely chopped (or 1 tbsp lemongrass paste)
• 2 green onions roughly chopped
• ½ cup dried chickpeas soaked for 24 hours, rinsed, and drained
• ¾ cup frozen shelled edamame thawed
• ¼ cup rolled oats
• 1 large egg
• 2 tbsp Thai Chili & Ginger Sauce
• salt to taste
• zest of 1 lime and 1 tsp lime juice
• 3 tbsp cilantro minced
• grapeseed oil or other neutral-tasting, high-smoke-point oil for cooking

For serving:

• 4 hamburger buns toasted
• additional cilantro for topping optional