For the life of me I can’t choose between Asian and Mexican when it comes to my favorite cuisine. They’re both my top choices when picking restaurants. And I DEFINITELY couldn’t live without both in regular rotation. Dramatic but true. I can’t help that I crave them both all the time. I love that Asian flavors can be incorporated into just about anything and taste amazing. For example Thai Pizza, Thai Brussel Sprout Salad, Thai Chicken Lettuce Wraps and now Asian Style Veggie Burgers.
The problem is…I have a love-hate relationship with veggie burgers. I love the idea of veggie burgers, but have struggled in the past to try to get them to stay together. Is it me or are they always so messy?! Luckily we’ve found a recipe that comes together easily and stays together from start to finish.
These Asian Style Veggie Burgers are delicious. They are slightly spicy but cooled down by the crisp slaw. The peanut sauce is to die for and the flavors come together just as I had hoped. I am sticking with the theory that Asian flavors taste good added to anything and everything.
Asian Style Veggie Burgers
For the Burgers
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
- 3/4 cup rolled oats
- 1/2 cup cornmeal
- 1 15 oz can chickpeas, drained and rinsed
- 2 tbsp sesame oil
- 1 egg
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1 tsp salt
- pinch of smoked paprika
- 2 cloves garlic
- 1 tsp olive oil, plus more for frying
For the Slaw
- 1/2 bag cole slaw mix (ours was green cabbage, purple cabbage and carrot)handful fresh cilantro, roughly chopped
For the Peanut Sauce
- 4 heaping tablespoons smooth peanut butter
- 2 tbsp honey
- 1 tsp fresh ginger, grated
- pinch red pepper flakes
- 2 tbsp soy sauce
- juice of 1 lime
- 2 tbsp water
- 1/4 cup peanuts
- buns, cut in half lengthwise (we used mini French rolls)
- Using a fine mesh strainer, rinse and drain the quinoa.
- Heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the quinoa and cook, stirring frequently, about 3 minutes. Pour in the vegetable broth next and bring to a boil. Once it’s boiling, lower the heat to a simmer and cover; let cook for 15 minutes. Remove from heat and let stand covered for 5 additional minutes. Finally, use a fork to fluff the quinoa and set aside.
- Place the chickpeas, oats, cornmeal, salt, smoked paprika, garlic, and sesame oil in the bowl of a food processor. Process until well combined. Add the egg and pulse a few more times, until combined.
- Transfer the mixture to a large bowl. Gently stir in the quinoa, red bell pepper and onion. Form into patties.
- To make the slaw, toss the cilantro together with the cole slaw mix and set aside until you’re ready to assemble the burgers.
- To make the peanut sauce, add peanut butter, honey, soy sauce, ginger, lime juice, red pepper flakes (more or less, according to preference) and water to a small bowl. Whisk everything together until smooth. Gradually add more water, if needed.
- To cook the burgers, add a tablespoon or so of olive oil to a large skillet and heat over medium-high. Add the burgers, a few at a time, and cook until both sides are browned and evenly cooked. About 6-8 minutes total.
- Assemble the burgers the way you like them. We did a layer of peanut sauce, the veggie burger, another layer of peanut sauce, a handful of slaw and a sprinkling of peanuts.