Vegetarian Thai Veggie Burgers

For the curried cashew cream:

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

For the Thai pickles:

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

For the Thai veggie burgers:

• 1 garlic peeled and crushed, clove
• 2 lemongrass outer leaves removed and core finely chopped (or 1 tbsp lemongrass paste, stalks
• 2 green onions roughly chopped
• ½ cup chickpeas soaked for 24 hours, rinsed, and drained, dried
• ¾ cup edamame thawed, frozen, shelled
• ¼ cup rolled oats
• 1 egg large
• 2 tbsp Thai Chili & Ginger Sauce
• salt to taste
• lime zest zest of 1 lime and 1 tsp lime juice
• lime juice 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 Bun toasted
• cilantro optional, additional, for topping