These pumpkin and black rice burgers just might be the best vegan burgers you’ve ever made! Loaded with flavor from roasted butternut pumpkin, black rice, and a homemade curry paste – they’re totally delicious and simple to make too!
I love a good veggie burger, such as these mushroom and thyme quinoa burgers (which are my carnivorous husbands favorite), and the Asian carrot and quinoa burgers you’ll find in my ebook.
I’ve tended to stick to quinoa as a base for my burgers, however, when I came across a packet of black rice (you can get some here!) at my local supermarket, I immediately knew I wanted to make vegan burgers with the rice.
Perhaps predictably, my mind went down an Asian route, resulting in a combination of roasted butternut pumpkin, fresh coriander and homemade Thai curry paste.
But let me tell you, these are my new favorite veggie burgers. I served mine up topped with a good dollop of this sweet chilli sauce and an Asian-style slaw. Oh – and maybe some sweet potato fries on the side!
Thai Pumpkin Black Rice Vegan Burgers
- 1 cup black rice rinsed under cold water and drained
- 1 1/2 cups cold water
- 14 oz butternut pumpkin peeled and cut into cubes, also known as butternut squash, 400g
- 1 tbsp olive oil
- 1 red onion small. finely diced
- 1 bunch cilantro chopped, also known as fresh coriander
- 3/4 cup chickpea flour also called garbanzo bean flour or besan
- salt to taste
- olive oil for frying
- THAI GREEN CURRY PASTE:
- 1 lemongrass stem finely chopped, white part only
- 1 tbsp ginger minced or grated
- 6 cilantro stems also known as fresh coriander
- 1-2 long green chillis deseeded and roughly chopped, depending on how much heat you enjoy
- 6 leaves kaffir lime
- 2 shallots roughly chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp white peppercorns
- 1/4 tsp ground turmeric
- 1/2 tsp salt
- 1 lime juice and zest
- Place the rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover and cook for 35 minutes. Leave to cool.
- Preheat the oven to 350 degrees Fahrenheit (180 celsius). Toss the pumpkin in the olive oil on a baking sheet. Cook for 25 minutes or until soft and lightly golden. Set aside to cool.
- While the rice and pumpkin are cooking, make the curry paste. Toast coriander and cumin seeds with the pepper in a wok or frying pan over medium heat for 1-2 minutes or until fragrant. Allow to cool slightly. Add to a food processor. along with the remaining ingredients and process until a paste is formed.
- Once the pumpkin has cooled, add to a large bowl and roughly mash with a potato masher. Add the rice and the remaining ingredients, including the curry paste and mix well. Check the seasoning and adjust as necessary. Form into burger patties and refrigerate for at least 30 minutes before cooking (I find this helps keep the burger together).
- Place a large frying pan over a medium heat. Add the oil and cook until lightly charred (about 4 to 5 minutes) before flipping and cooking on the other side. Serve immediately with your favorite toppings.