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Low Carb Thai Curry Grilled Veggie Burgers - A vegan veggie burger that you can actually grill! They have a Thai peanut twist and curry kick and make a tasty paleo, whole30 and gluten free Summer dinner for under 250 calories! | Foodfaithfitness.com | @FoodFaithFit
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Low Carb Thai Curry Grilled Veggie Burgers Recipe

These low carb Thai curry grilled veggie burgers are a dream. Whether you’re vegetarian or not, if you love Thai food, you will love these burgers!
Course Healthy Eating
Cuisine Asian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories 215kcal
Author FoodFaithFitness

Ingredients

For the Burgers:

  • 1/2 cup Walnuts 50 grams
  • 2 cups Cauliflower cut into florets, 190 grams
  • 1/4 cup Fresh Cilantro roughly chopped + additional for garnish
  • 2 tablespoons Toasted Sesame Seeds + additional for garnish
  • 2 tablespoons Natural Peanut Butter almond butter for paleo/whole30
  • 2 tablespoons Unsweetened Applesauce
  • 1 tablespoon Coconut Flour
  • 2 teaspoons Yellow Curry Powder
  • 1/2 teaspoon Salt
  • pinch of Black Pepper
  • 1 1/2 tablespoons Green Onion sliced + additional for garnish

For the Sauce:

  • 1/3 cup Avocado mashed, 80 grams or about 1/2 a large avocado
  • 1 tablespoon Full Fat Coconut Milk canned
  • pinch of Salt
  • Butter Lettuce for serving
  • Bean Sprouts for garnish
  • Toasted Peanuts for garnish, almonds for paleo/whole30

Instructions

  • Preheat your oven to 350°F and place the walnuts in a small baking pan. Bake until toasted and “nutty” smelling, about 10-13 minutes.
  • GENEROUSLY rub your grill with a high-heat cooking oil, and preheat to medium heat.
  • Add the walnuts into a large food processor, along with all the burger ingredients up to the green onions. Processor, stopping to scrape the sides as necessary, until everything is broken down and well mixed.
  • Use a 1/3 cup measure to form the mixture into 4 burgers, about 1/2 inch thick.
  • Cook the burgers on in-direct heat (along the outside edge of the grill) for 6 minutes. Gently flip and cook and additional 6 minutes.
  • While the burgers cook, place the sauce ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy.
  • To serve: Place the bean sprouts on a large leaf of lettuce, followed by the burgers and then the sauce.
  • Garnish with peanuts, cilantro, green onion and sesame seeds.
  • DEVOUR.

Nutrition

Calories: 215kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 356mg | Potassium: 388mg | Fiber: 5g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 2mg