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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.

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

These crispy red curry chickpea burgers are the perfect weekend lunch that will roll into a weeknight dinner. They take a little bit of prep, but the patties can easily be frozen and eaten on demand. The sauce for the slaw is super easy – plus, we’re using pre-cut slaw to make it even quicker. If you loved my Chickpea Corn Patties, these are for you! Same concept, TOTALLY different flavors!

How to make Red Curry Chickpea Burgers

The first thing we want to put together is the burger patties. The best thing about making your own patties is that you know everything that’s in them. No weird fillers – just whole, plant-based ingredients.

To a food processor combine, a can of chickpeas (drained & rinsed), some aquafaba (chickpea can liquid), cooked rice (brown or white), red curry paste, cilantro, garlic, onion & seasonings. Give everything a pulse & scrape down the sides.

Transfer the mixture to a bowl and add the corn & panko. Give everything a stir, taste to see if it needs any salt and you are ready to form the patties. I like to use an ice cream scoop so they’re all the same size, but feel free to eyeball it too.

Form the mixture into 12 patties and place them on a parchment-lined baking sheet, then put them in the freezer for at least 20 minutes. This will help them stay together when you cook them.

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

How to make the Tahini Slaw

While the patties are freezing, you can start the tahini slaw. Combine the sauce ingredients in a bowl – tahini, soy sauce, lime juice, red curry paste, coconut milk, rice vinegar, garlic powder & ginger powder. Give it a whisk and set aside.

Like I mentioned, I used pre-cut slaw to keep this easy. Just add it to a bowl and set aside. 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.

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
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

How to finish it off

To bring it all together, heat some oil in a skillet (you don’t need a lot) and cook the patties in batches until they are browned on both sides. If you don’t need all of the patties at once, just put the extras back in the freezer. You can cook them up the same way, whenever you want to make one.

Heat your naan bread (you can find this at most grocery stores) in a pan, toaster, air fryer or microwave. Spread a layer of hummus on each side of the bread. Add some of the slaw, a patty (or 2) thinly sliced red onion and cilantro. Fold it up and dig in.

Be warned, these burgers can be messy, but they are totally worth it!

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

Substitutions for Red Curry Chickpea Burgers with Tahini Slaw

  • Bread options: I used small pieces of naan bread that I just folded in half. If you can’t find naan that small, you can buy full size naan and cut it into quarters to make a top & bottom bun for 2 burgers. You can also just use burger buns.
  • Sauce options: I used plain hummus for the base of the burgers, but you could also use a flavored hummus. If tahini isn’t your thing, you could sub the tahini sauce in the slaw for my Peanut Sauce.
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

Need more recipe inspo? Check these out:

Red Curry Chickpea Burgers with Tahini Slaw

Servings: 12 burgers
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
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

Ingredients

FOR THE RED CURRY CHICKPEA BURGERS

FOR THE TAHINI SLAW

FOR THE BURGERS

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
Cuisine: American, Mediterranean, thai
Course: lunch, Main Course
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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