Gluten Free * Vegan * Soy Free Option
I came across a recipe for Thai Turkey Burgers that I thought sounded amazing and decided to try it out but make them Vegan and Gluten Free. I have never made Thai before, so the sauce in this recipe is nearly exactly the same with a few twists.
In my opinion these turned out amazing. My meat eating husband really enjoyed these, and that’s saying a lot when it comes to burgers.
Ingredients for the Bean Burgers:
2 Cans of Garbanzo Beans, unsalted, drained and rinsed
4 Green Onions, thinly sliced
1/4 cup Shredded Carrots, be generous
2 Flax Eggs, 2 tbs of flax meal + 6 tbs of water, chill for 20 minutes
1/2 – 3/4 cup gluten free bread crumbs
1/4 cup thai sauce (recipe below)
Ingredients for Thai Sauce
1/2 Cup Gluten Free Sweet Chili Sauce
1/4 Cup Rice Vinegar
1/4 Cup Canned Coconut Milk
1-3 tbs brown sugar (depends on how sweet you want it)
2 Garlic Cloves, minced
1 tbs creamy peanut butter, no added salt or sugar
1 tsp-sized knob of ginger, grated
1 lime, freshly squeezed
1/2 tbs of Gluten Free Soy Sauce, or Coconut Aminos for Soy Free option
Ingredients for Cole Slaw
2 Cups Chopped Napa Cabbage
3/4 Cup Shredded Carrots
1/2 Cup Fresh Cilantro, Chopped
Thai Sauce to taste
Yield: 6 burgers (depending on how big or small you form the patties)
1. Turn oven on to Broil, or 500 degrees
2. Start your flax egg. Mix 2 tbs of flax meal with 6 tbs of water and chill for 20 mins or until the mixture has thickened.
3. Combine sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic, peanut butter, ginger, lime juice and soy sauce for the Thai Sauce. Whisk until combined and smooth. Set aside 1/4 cup sauce for the burgers. Place the rest in a small saucepan and bring to a boil, reduce heat to a simmer and let cook for 5 minutes or until slightly thickened. Set aside.
4. In a food processor (or a large bowl) add 1 can garbanzo beans, green onions, carrots, salt and pepper, and 1/4 cup bread crumbs and mix till well combined. Add in the rest of the garbanzo beans and mix in but only barely, let these remain chunky.
5. Fold in the flax egg, 1/4 cup of sauce that you set aside, and the rest of the bread crumbs. I used a little over 1/2 cup bread crumbs. You may want to add more, but don’t let these get too dry. Your mixture should be fairly moist, but firm enough to form into patties.
~Note: I used home made bread crumbs, from my bread recipe found here. Just simply let the bread sit out for 24 hrs, and place in food processor or blender till crumbly. I have not found many store bought brands that are good, so you can try Gluten Free Oats, or even Gluten Free Flour if you don’t have any bread crumbs on hand.
6. Form patties by hand and place on broiler pan, or baking sheet should work as well. Bake on each side for 10 minutes. Bake an additional 5 minutes on each side. Keep a close watch, all ovens are different.
7. While the burgers are baking prepare the slaw in a medium sized bowl. Just mix everything together and add the Thai Sauce one tablespoon at a time until it tastes good to you.
8. Place each burger on your favorite Gluten Free bun, or bread, top with a heaping spoonful of the slaw and additional sauce. I added brown mustard to mine as well.