Red Curry Chickpea Burgers with Tahini Slaw
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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 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.
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.
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!
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.
Need more recipe inspo? Check these out:
Red Curry Chickpea Burgers with Tahini Slaw
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
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
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
I just made this for dinner, amazing! Thank you for the recipe.
Thanks so much Sasha! So glad you liked it!
This was delicious—we liked it high with the slaw and the cilantro, then topped with cucumber slices as we served it open faced instead of on smaller naans.