These Asian Veggie Burgers with Sriracha Slaw combine two of my loves: hamburgers and Asian-inspired flavors. But in the spirit of the new year and our newly established healthy eating goals (we’ve all made them, right?), I skipped the meat and turned these into amazing veggie burgers. I was super skeptical about how this wacky combo would go down. But let me tell you, I’ve been eating these veggie burgers for the past 3 days, and I’m not even tired of it. My husband who’s a total meat and potatoes lover? He’s taken them to work for lunch all week.
The key is to pack a bunch of flavor into these babies. Because let’s face it…brown rice, cashews, zucchini, carrots, and mushrooms alone sound a bit bland. But add in some fresh garlic, ginger, and green onion, a hit of chili garlic sauce, and a splash of soy sauce, and you’re on your way to something awesome.
The food processor is your friend for this recipe. You’ll start by grinding up the cashews into crumbs and adding in those hits of flavor I just mentioned along with plenty of hearty brown rice and eggs for binding. Once this becomes a less-than-beautiful pasty mixture, you’ll combine it with the zucchini, carrots, and mushrooms. Use whichever mushrooms you love the most, but I just had to go with shiitake mushrooms. Their flavor is unmatched and gives these burgers an extra special Asian flair.
Cooking the veggies burgers is an easy 2-step process. Heat a large skillet on the stove and sear the burgers for a few minutes on each side until a deep golden brown crust forms. Then transfer the burgers to a large baking sheet and pop them in the oven for 15-20 minutes. Why the second step? In my first go-around of this recipe, I noticed that with pan-frying alone, the outside of the burgers were cooked perfectly, but the insides were still raw. An extra bit of cooking in the oven will ensure the burgers firm up and are cooked through.
And while the burgers are in the oven, it’s time to prepare the easy sriracha slaw because what’s an Asian veggie burger without a crunchy, spicy, and tangy topping? First, whisk up the dressing in a large bowl and then toss in the chopped veggies for easy, one-bowl preparation.
To serve the veggie burgers and slaw, you have a few options: eat them the traditional way in a whole wheat bun, tuck them into a lettuce leaf, or serve the burgers on a bed of the sriracha slaw. My preferred method? In the bun, of course, with a pile of slaw, a sizable drizzle of sriracha mayo, a sprinkle of chopped cashews, and cilantro. How’s THAT for a healthy, vegetarian meal?
It’s wholesome and so filling, and it will send your tastebuds to heaven, I promise. Excuse me while I go heat up the last (wahh!) burger for lunch!