Thai Red Curry Sweet Potato Burgers with Coconut-Peanut Sauce

Name: Thai Red Curry Sweet Potato Burgers with Coconut-Peanut Sauce
Prep time: 58 min
Cook time: 53 min
Total time: 1 h 51 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1½ lb (about 2 medium) (700 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes; 2 tbsp (30 ml) neutral oil (avocado or canola), divided: 1 tbsp for roasting the sweet potato, 1 tbsp for brushing the baking sheets; 1 can (15 oz), about 1½ cups (240 g) canned chickpeas, drained, rinsed and patted very dry with a towel; 3 tbsp (50 g) Thai red curry paste; 3 tbsp (45 ml) full-fat canned coconut milk, well shaken; ½ cup, packed (15 g) fresh Thai basil leaves (or sweet basil), finely chopped; 3 whole (45 g) scallions, white and green parts thinly sliced; 2 cloves (8 g) garlic cloves, finely grated or minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 1 tsp (2 g) lime zest, finely grated (from 1 lime; save the lime for juicing); 1 tbsp (15 ml) fresh lime juice; 1 tbsp (15 ml) soy sauce or tamari; ½ cup (55 g) chickpea flour (besan), spooned and leveled; ¾ cup (45 g) panko breadcrumbs; ½ tsp (3 g) kosher salt; 2 tbsp (32 g) creamy peanut butter, smooth, at room temperature; 3 tbsp (45 ml) full-fat canned coconut milk, well shaken; 1 tbsp (15 ml) fresh lime juice; 1 tsp (5 ml) maple syrup; 1 tsp (5 ml) soy sauce or tamari; 1 tsp (5 ml) sriracha or other chili sauce, or to taste (optional); 6 buns (about 70 g each) (420 g) burger buns, split; ½ medium (150 g) English cucumber, shaved into thin ribbons with a vegetable peeler; 1 medium (80 g) carrot, peeled and coarsely grated; ¼ cup, loosely packed (8 g) fresh cilantro leaves; 6 leaves butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Oven-roasted sweet potato and chickpeas are mashed with red curry paste, Thai basil, ginger and lime, then baked into sturdy, lightly crisp patties. Piled on toasted buns with a creamy coconut-peanut sauce and crunchy cucumber and carrot, they are sweet, spicy and fresh.

Prep: 58 min
Cook: 53 min
Wait: 45 min
Total: 2 hr 36 min
Makes: 6 burgers

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Ingredients

6 servings

For the patties
1½ lb (about 2 medium) (700 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) neutral oil (avocado or canola), divided: 1 tbsp for roasting the sweet potato, 1 tbsp for brushing the baking sheets
1 can (15 oz), about 1½ cups (240 g) canned chickpeas, drained, rinsed and patted very dry with a towel
3 tbsp (50 g) Thai red curry paste
3 tbsp (45 ml) full-fat canned coconut milk, well shaken
½ cup, packed (15 g) fresh Thai basil leaves (or sweet basil), finely chopped
3 whole (45 g) scallions, white and green parts thinly sliced
2 cloves (8 g) garlic cloves, finely grated or minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
1 tsp (2 g) lime zest, finely grated (from 1 lime; save the lime for juicing)
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) soy sauce or tamari
½ cup (55 g) chickpea flour (besan), spooned and leveled
¾ cup (45 g) panko breadcrumbs
½ tsp (3 g) kosher salt
For the coconut-peanut sauce
2 tbsp (32 g) creamy peanut butter, smooth, at room temperature
3 tbsp (45 ml) full-fat canned coconut milk, well shaken
1 tbsp (15 ml) fresh lime juice
1 tsp (5 ml) maple syrup
1 tsp (5 ml) soy sauce or tamari
1 tsp (5 ml) sriracha or other chili sauce, or to taste (optional)
To serve
6 buns (about 70 g each) (420 g) burger buns, split
½ medium (150 g) English cucumber, shaved into thin ribbons with a vegetable peeler
1 medium (80 g) carrot, peeled and coarsely grated
¼ cup, loosely packed (8 g) fresh cilantro leaves
6 leaves butter lettuce leaves, washed and dried

Equipment (8)

2 large rimmed baking sheets (about 18×13 inches / 46×33 cm)
Parchment paper
Large mixing bowl
Potato masher or fork
Small bowl and whisk for the sauce
Large, wide thin spatula (metal works best)
Large skillet for toasting buns
Microplane or fine grater

Steps

Before you start

Shake the can of coconut milk well before opening so the cream and liquid are blended.
Check your red curry paste: brands vary a lot in heat. Use 2 tablespoons for mild and 3 for medium-spicy.
Plan on about 2½ hours in total. The chilling step is essential, because the patties will be too soft to shape and flip without it.
Have two large rimmed baking sheets and parchment paper ready.

1
Roast the sweet potatoesOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Toss the sweet potato cubes with 1 tablespoon (15 ml) of the oil on a large rimmed baking sheet and spread in a single layer with space between the pieces.
- Roast for 25 minutes, stirring once halfway, until the cubes are completely tender, the edges are browned in spots and a knife slides in with no resistance.
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Ready when: Cubes are very tender with browned edges and look slightly wrinkled
Tip: Don't crowd the pan. Steamed sweet potatoes hold too much water and make soft patties.
2
Cool the potatoes
- Leave the sweet potatoes on the pan for 15 minutes so steam escapes.
- Leave the oven on.
- Slide the potatoes into a large mixing bowl once they are just warm, not hot.
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Ready when: Potatoes are warm to the touch but no longer steaming
Tip: Hot potatoes would start to cook the chickpea flour and make the mix gummy.
3
Prep the flavorings
- While the potatoes cool, finely chop the Thai basil, thinly slice the scallions, grate the garlic and ginger, and zest the lime (about 1 teaspoon).
- Squeeze the zested lime and measure 2 tablespoons (30 ml) of juice: 1 tablespoon goes in the patties and 1 tablespoon in the sauce.
- Pat the rinsed chickpeas very dry with a clean towel.
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Ready when: Herbs are finely chopped and chickpeas feel dry to the touch
Tip: Dry chickpeas mash into a thick paste instead of a watery one.
4
Mash the burger base
- Add the chickpeas to the bowl with the sweet potatoes.
- Mash with a potato masher until mostly smooth but with some chickpea pieces still visible, about 2 minutes.
- Stir in the curry paste, 3 tablespoons (45 ml) coconut milk, basil, scallions, garlic, ginger, lime zest, 1 tablespoon lime juice, 1 tablespoon soy sauce and the salt until evenly orange-red.
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Ready when: Mixture is evenly colored with no streaks of curry paste
Tip: Leave a few chunks of chickpea for texture; over-mashing gives a baby-food consistency.
5
Add flour and chill
- Stir in the chickpea flour and panko until no dry spots remain.
- The mixture will be soft and slightly sticky.
- Cover the bowl and refrigerate for 30 minutes so the flour hydrates and the mixture firms up.
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Ready when: Mixture holds its shape when pressed into a ball
Tip: If it still feels very wet after chilling, stir in 1 more tablespoon of chickpea flour.
6
Make the sauce
- In a small bowl, whisk the peanut butter, 3 tablespoons (45 ml) coconut milk, 1 tablespoon lime juice, maple syrup, 1 teaspoon soy sauce and sriracha (if using) until smooth and pourable like thick cream.
- If it is too thick, whisk in warm water 1 teaspoon at a time.
- Taste and add more lime or sriracha if you like.
- Refrigerate until serving.
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Ready when: Sauce is smooth and drizzles off the whisk in a ribbon
Tip: Cold peanut butter clumps; bring it to room temperature first so the sauce whisks smooth.
7
Shape the patties
- Line two large baking sheets with parchment and brush each with ½ tablespoon of the remaining oil.
- With wet hands, divide the mixture into 6 portions of about 175 g (⅔ cup) each.
- Pat each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick and set 3 on each sheet, leaving space between them.
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Ready when: Patties are even in thickness and hold together when lifted
Tip: Re-wet your hands often; the mixture sticks to dry hands.
8
Bake the first sideOven 425°F / 220°C
- Bake the patties at 425°F (220°C) for 15 minutes, with one sheet on the center rack and the other on the upper rack; swap their positions halfway through for even browning.
- The tops should look set and dry and the undersides lightly browned.
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Ready when: Tops look dry and the edges lift easily from the parchment
Tip: Don't flip early. Patties that release easily from the parchment are ready.
9
Flip and finishOven 425°F / 220°C
- Slide a wide spatula fully under each patty and flip gently.
- Bake another 13 minutes at 425°F (220°C), until both sides are browned and crisp at the edges and the centers feel firm when pressed.
- Let the patties rest on the pan for 5 minutes while you prepare the buns.
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Ready when: Deep golden-orange crust, firm to the touch, slightly springy in the center
Tip: They firm up more as they cool, so resting prevents breakage when you build the burgers.
10
Toast buns and assemble
- Heat a large skillet over medium heat and toast the cut sides of the buns for 1–2 minutes until golden.
- Spread the bottom buns with a spoonful of sauce, then layer a lettuce leaf, a patty, grated carrot, cucumber ribbons and cilantro.
- Drizzle with more sauce, add the top bun and serve right away.
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Ready when: Bun cut sides are golden brown
Tip: The lettuce leaf acts as a barrier so the bottom bun doesn't get soggy.

Good to know

Tips

Roast the potatoes until the edges brown. This drives off moisture, which is the key to patties that hold together.
Check your curry paste label: some brands contain shrimp paste. Choose a vegan paste if you need these to be fully vegan.
Use a wide, thin spatula and flip patties in one confident motion; they are tender until they cool.
For extra crunch, broil the finished patties 1–2 minutes on high, watching closely so the curry paste doesn't burn.

Make ahead

Shape the patties up to 1 day ahead, place on parchment-lined sheets, cover tightly and refrigerate; add 2–3 minutes to the first bake. The sauce keeps for 3 days in the refrigerator.

Storage & reheating

Cooked patties keep in an airtight container in the refrigerator for up to 4 days, with parchment between layers. Don't leave them at room temperature more than 2 hours. Freeze cooled patties on a tray, then bag them, for up to 3 months. Reheat from the fridge or frozen on a baking sheet at 375°F (190°C) for 12–15 minutes (about 20 minutes from frozen), flipping once, until hot throughout and crisp. Store sauce separately in the refrigerator for up to 3 days.

Substitutions

chickpea flour (besan) → Oat flour or all-purpose flour, same amount. Patties will be slightly softer; use oat flour and gluten-free panko for a gluten-free version.
panko breadcrumbs → Gluten-free panko or rolled oats pulsed briefly. Use the same weight; oats give a slightly denser patty.
creamy peanut butter → Almond butter or sunflower seed butter. Use the same amount; the flavor is a bit milder. Sunflower butter is nut-free.
fresh Thai basil leaves (or sweet basil) → Sweet Italian basil with a few mint leaves. You'll lose some of the anise note, but the patties will still taste fresh and herby.