These delicious zesty Thai green curry spicy bean burgers topped with a mango salsa are a great change from the usual burger and are not just for summer barbecues, they’re easy to make and loaded with flavour. Vegan and Gluten Free.
Home made bean burgers are easy to prepare, and offer one huge advantage over the bought variety; adjusting flavours to match your taste is easy.
Here, you can use more or less chili and Thai green curry paste according to your tolerance for heat. Likewise, if you like cool coriander, just use more!
Fuss Free Top Tips for Thai Green Curry Spicy Bean Burgers
We love ready diced frozen onion. Cooked from frozen, there’s no problems of weeping eyes while slicing onion. We even add onions we’ve diced ourself to the bag: should a recipe (like this one) call for half an onion, dice and freeze the remainder so there’s no half onion to deal with in the fridge.
Japanese Panko breadcrumbs are so versatile, it always worth making sure there are some in the cupboard. If you can’t find gluten-free ones, you can use cornmeal or coarse polenta instead.
You can cook dried beans and use them: soak well before cooking. I find, however, that the tinned variety are so easy to use and economical that I’m a big fan of always having a can or two in the cupboard.
How do I Make Thai Green Curry Spicy Bean Burgers?
First, peel and chop the potatoes. Chop medium sized potatoes into about eight pieces. Boil in a large saucepan of salted water for ten minutes, until soft. Drain.
Second, dice the onion into cubes of about 0.5 cm. Heat the oil in a frying pan over a medium to low heat and gently cook the onions until translucent and just starting to colour.
Third, Drain and rinse the two tins of beans. Add to a large bowl, and add the cooked onion, mashed potato, Thai green curry paste, lemon and lime zest, tamari, and flour.
Using a potato masher, mash everything together. Add enough flour to hold it all together. Don’t worry about getting a smooth paste: just crush the beans enough to hold together in a patty.
Fourth, form the patties. It’s easiest to make balls of the mixture, and then flatten them. Pour the panko breadcrumbs onto a plate, and dip each patty into the breadcrumbs to coat.
Place each patty onto a baking sheet covered with a silicone mat or grease-proof paper. Place in the freezer for about 30 minutes, or in the fridge for a couple of hours.
Fifth, fry the patties. Heat the Mazola Corn oil in a frying pan over a medium heat. Once hot, fry the patties two or three at a time, depending on the size of your frying pan. Turn the patties once only each.
Sixth. Dice the mango, finely slice coriander leaves and chili, and mix with a squeeze of lime juice.
Seven. Serve! Top patties with the mango salsa, and serve with your favourite salad, we love them served with my asian slaw.
These bean burgers really benefit from a generous glug of oil to fry them in. This means that using a quality oil makes a real difference.
We used Mazola corn oil: it’s 100% pure corn that’s been extracted from the kernel at its peak. With a clean and subtle taste, it’s high in Omega 6 polyunsaturated fat, and is a good source of plant sterols. These have been proven to lower cholesterol.
We don’t just use it for frying, though: it’s great for roasting and sauteing as well. If you liked this, you may also like my spicy bean burgers.
Easy to make home-made burger patties, from tinned cannellini and black beans, enlivened with Thai green curry paste and chili.
- 100 g potato
- 1 tbsp Mazola corn oil
- 1/2 onion diced
- 400 g black beans 1 can
- 400 g cannellini beans 1 can
- zest of 1 lime
- zest of 1 lemon
- 1 handful coriander about 15g
- 1 chili Adjust to taste. Remove seeds and chop finely.
- 1 tbsp Thai green curry paste
- 1 tbsp flour (gluten free if needed)
- 1 tbsp tamari (or other gluten free soy sauce if needed)
- salt and pepper
- 50 g panko bread crumbs (gluten free if needed)
- 3 tbsp Mazola oil for cooking the burgers
- 200 g mango
- 0.5 red chili
- squeeze of lime juice.
Peel and cut the potato into 2cm pieces. Boil in a pan of salted water for about 10 minutes. They're ready when cooked through and soft.
Dice the onion and fry in oil until just translucent and starting to colour.
Add all the ingredients except the breadcrumbs to a large bowl. Using a potato masher, mash together. Don't worry about mashing until completely smooth. Leave some texture.
Pour the panko breadcrumbs onto a plate. Form the burger mix into patties about 7.5cm/3" diameter, 2.5cm/1" thick, and dip both sides into the breadcrumbs.
Chill the burgers in the fridge for about 30 minutes.
To cook, heat the oil in a medium hot frying pan and fry. Turn once after a few minutes.
Cut the mango into small cubes of about 1cm per side. Remove and finely chop the leaves of 3-4 stalks of coriander (according to taste). Deseed and finely chop the chili.
Mix together gently with a squeeze of lime juice.
- Not all Thai curry pastes are vegetarian. Read the label carefully.
- This recipe is 5 Weight Watchers Smart Points
This recipe for Thai green curry spicy bean burgers was commissioned by Mazola. All opinions are our own. Find out more about Mazola.