Vegan Thai Burger
These Thai burgers are what everyone drools for at the BBQ. They are inspired by my love for Trader Joe’s Sweet Chili Veggie Burgers, but I added my own kick and style to them. Enjoy!
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Servings: 4 burgers
Ingredients
General
- 4 Burger Buns I used Pretzilla buns
- 4 Burger Patties Beyond Meat or my recipe [see above]
- Cilantro chopped
- Green Onion chopped
- Bean Sprouts
- Alfalfa Sprouts
- Thai Sweet Chili Sauce
- Vegenaise Follow Your Heart
Burger Dry Rub
- 1 tsp Red Pepper Flakes
- 1 tsp Garlic Sesame Seeds regular sesame seeds are fine too
- 1 pinch Hawaiian Salt
- ½ tsp Dry Oregano
- ½ tsp Dry Basil
Pickled Red Onions
- ½ Red Onion sliced
- ¾ cup White Vinegar
- ½ cup Apple Cider Vinegar
- ¼ cup Water
- ¼ tsp Black Pepper
- 1 tsp Whole Peppercorns
- 2 Garlic Cloves sliced
- 1 Bay Leaf
Instructions
- Defrost the Beyond Meat Patties or make my Burger Patties according to the Loco Moco recipe!
- Once burgers are ready, combine all the Dry Rub ingredients and rub into the burger patties, on both sides.
- Combine all the Pickled Red Onion ingredients into a mason jar and let marinate for 3-4 hours minimum, overnight is best.
- Heat up the grill and grill the burgers to your preference. I have grill mats that aren’t very expensive from Amazon that I’d highly recommend because you still get the grill marks, much cleaner, and zero cross contamination if you are at a rental unit place with shared grills.
- Toast your buns by laying them on top of the grill or you can use your toaster. Just don’t throw them in the oven or it’ll dry up!
- Start the assembly. First add the spreads. Spread the Thai Sweet Chili Sauce on the top bun and the Vegenaise on the bottom bun.
- Place the alfalfa on the bottom bun and plop your patty on top followed with the pickled onion and bean sprouts.
- Then place cilantro and green onion on the top bun to stick to the sweet chili sauce. Place the top bun on top and your burger is completed.
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!