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These Red Curry Chickpea Burgers with Tahini Slaw have a crispy burger, crunchy slaw & creamy hummus, all served on a piece of warm naan | ThisSavoryVegan.com #thissavoryvegan #veganburger #veggieburger

Red Curry Chickpea Burgers with Tahini Slaw

Servings: 12 burgers
Prep Time: 1 hr
Cook Time: 20 mins
Total Time: 1 hr 20 mins
These Red Curry Chickpea Burgers with Tahini Slaw have a crispy burger, crunchy slaw & creamy hummus, all served on a piece of warm naan.
5 from 3 ratings
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Ingredients

FOR THE RED CURRY CHICKPEA BURGERS

  • 1 15-ounce can chickpeas drained & rinsed
  • 2 tablespoons aquafaba reserved from the chickpea can
  • 1 cup cooked rice white or brown
  • 1/2 yellow onion quartered
  • 2 cloves garlic peeled
  • 1/4 bunch cilantro
  • 2 tablespoons red curry paste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1/2 cup frozen corn thawed
  • 1 cup panko bread crumbs
  • oil for frying

FOR THE TAHINI SLAW

  • 1/4 cup tahini
  • 1/3 cup low sodium soy sauce
  • 1/2 cup coconut milk from a can, I used full-fat
  • 1 lime juiced, about 1 tablespoon
  • 1 tablespoon agave or maple syrup
  • 1-2 tablespoons red curry paste to taste
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • 10 ounces pre-cut slaw mix

FOR THE BURGERS

  • 12 pieces naan*
  • 1/2 red onion thinly sliced
  • plain hummus
  • cilantro

Instructions
 

  • Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine.
  • Line a baking sheet with parchment paper. Use an ice cream scoop (or just eyeball it) to form the mixture into patties - I made 12 slider-size patties. Place them on the baking sheet and place in the freezer for at least 20 minutes.
  • Meanwhile, prep the slaw by combining all of the sauce ingredients in a bowl. Whisk to combine, taste and adjust seasonings as needed. Place the slaw in a separate bowl. Right before serving, combine the sauce & slaw and toss to combine.**
  • Heat some oil*** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides**** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties - or as many as you plan on eating.
  • To assemble, toast the naan. Spread on hummus, then add the slaw, a patty (or 2), red onion & cilantro.

Video

Notes

*I used small pieces of naan and just folded them over to make the burger bun. If you can't find these, you can quarter a large piece of naan to make a top and bottom bun for 2 burgers. You can also just use burger buns. Just keep in mind that the patties will end up being more like a slider size.
**I suggest mixing the two together right before serving so you ensure the slaw doesn't get too soggy. You also don't need to add all of the sauce. Just pour in a little at a time until it looks right to you. You can serve the extra sauce on the side or save it for later.
***You can use as little or as much oil as you want - just be sure to use a good non-stick pan. You can shop my favorite one here.
****Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together. 
Calories: 384kcal, Carbohydrates: 65g, Protein: 12g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 873mg, Potassium: 245mg, Fiber: 5g, Sugar: 5g, Iron: 2mg
Cuisine: American, Mediterranean, thai
Course: lunch, Main Course
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