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Home » Vegan Recipes » Thai Pumpkin Black Rice Vegan Burgers {gluten free}

Thai Pumpkin Black Rice Vegan Burgers {gluten free}

Published: Jun 18, 2014 · Updated: Nov 21, 2019 · This post may contain affiliate links.

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Thai Pumpkin Black Rice Vegan Burgers Recipe - these divine vegan and gluten free burgers are packed full of flavour. Top with your favourite slaw and sweet chili sauce | Get the recipe at DeliciousEveryday.com

I love a good veggie burger, such as these mushroom and thyme quinoa burgers (which are my carnivorous husbands favourite), 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 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 a combination of roasted butternut pumpkin, fresh coriander and homemade Thai curry paste. But let me tell you, these are my new favourite veggie burgers, especially when topped with a good dollop of sweet chilli sauce and an Asian-style slaw, oh and maybe some sweet potato fries on the side!

Thai Pumpkin Black Rice Vegan Burgers Recipe - these divine vegan and gluten free burgers are packed full of flavour. Top with your favourite slaw and sweet chili sauce | Get the recipe at DeliciousEveryday.com

Thai Pumpkin Black Rice Burgers Recipe {vegan + gluten free} | DeliciousEveryday.com

Thai Pumpkin Black Rice Vegan Burgers

Makes 10 to 12 burger patties depending on how big you like your burgers.
5 from 1 vote
Print Pin Rate
Course: Main Course, Snack
Cuisine: vegan, vegetarian
Keyword: Vegan Burgers
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: 145kcal
Author: Jennifer Schmidt
10 servings

Ingredients

  • 1 cup black rice rinsed under cold water and drained
  • 1 1/2 cups cold water
  • 400 g butternut pumpkin peeled and cut into cubes, 14 oz, butternut squash
  • 1 tbs olive oil
  • 1 g red onion finely diced
  • 1 bunch of coriander chopped, cilantro
  • 3/4 cup chickpea flour also called garbanzo bean or besan
  • salt to taste
  • olive oil for frying
  • THAI GREEN CURRY PASTE:
  • 1 lemongrass stem finely chopped, white part only
  • 1 tbs ginger minced or grated
  • 6 coriander roots with stalks attached
  • 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 of coriander seeds
  • 1 tsp of cumin seeds
  • tsp ½ of white peppercorns
  • tsp ¼ of ground turmeric
  • tsp ½ of salt
  • 1 lime juice and zest
US Customary - Metric

Instructions

  • 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 180 celsius (350 <g class="gr_ gr_77 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="77" data-gr-id="77">fahrenheit</g>) and toss the pumpkin in the olive oil. 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 favourite toppings.

Notes

You may find that the burgers hold together well without the flour. If so, feel free to skip the flour.
My favourite way to enjoy the burgers is to serve them in toasted sourdough topped with sweet chili sauce and an <g class="gr_ gr_80 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="80" data-gr-id="80">Asian style</g> slaw.

Nutrition

Calories: 145kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Sodium: 27mg | Potassium: 299mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4340IU | Vitamin C: 12.2mg | Calcium: 37mg | Iron: 1.4mg
Are you ready to make vegan cooking easy?Get the Ultimate Vegan Toolkit - packed with recipes, cheat sheets, and more. Free for a limited time. Download it now!

 

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Gluten Free, Vegan Appetizers, Snack, & Sides, Vegan Main Dishes, Vegan Recipes, Vegetarian Appetizers, Snacks, & Sides, Vegetarian Main Dishes, Vegetarian Recipes black rice, butternut pumpkin, Coriander, pumpkin, rice

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Previous Post: « Thyme and Mushroom Quinoa Risotto {vegan and gluten free}
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Reader Interactions

Comments

  1. Lindsay @ The Local Taste says

    June 19, 2014 at 2:09 am

    Love this mix of flavors! Great Veggie burger recipe!

    Reply
    • Jennifer says

      June 19, 2014 at 8:53 am

      Thanks Lindsay 🙂

      Reply
  2. Rosa says

    June 18, 2014 at 4:39 pm

    A fantastic idea! These vegetarian burgers must taste so good. I love Thai flavors…

    Cheers,

    Rosa

    Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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