Thai Curry Burger with Coconut Basil Sauce and Curry Pesto

Thai Curry Burger with Coconut Basil Sauce and Curry Pesto
makes
6 burgers
prep time
60 minutes
cook time
60 minutes
Ingredient List

Burgers:

  • 1 10.6-ounce package Upton’s Naturals Thai Curry Jackfruit
  • 1 1/2 cup panko (or other breadcrumbs)
  • 2 tablespoons wheat gluten flour
  • 1/2 small onion, diced
  • 1 green onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons red or yellow curry paste
  • 1 tablespoon chili garlic sauce, or to taste
  • 1/4 teaspoon dried lemongrass
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon brown sugar
  • Juice of 1/2 lime

 

Coconut Basil Sauce:

  • 2 teaspoons sesame oil or peanut oil
  • 2 cloves garlic, minced
  • 1 green onion, sliced
  • 2 teaspoons grated fresh ginger
  • 1 cup coconut milk, divided
  • 1 teaspoon cornstarch
  • 1/4 cup chopped fresh basil
  • 1 teaspoon tamarind concentrate
  • Salt and pepper, to taste

 

Curry Pesto:

  • 1 1/2 cups fresh basil
  • 1/4-inch piece of fresh ginger
  • 1 clove garlic, chopped
  • 1 teaspoon toasted sesame seeds
  • 1-2 teaspoons lime juice
  • 2-3 teaspoons red or yellow curry paste
  • 1 teaspoon sesame oil
  • 1 tablespoon neutral oil
  • Salt and pepper, to taste

 

  • 6 rolls or burger buns
directions
Preheat oven to 375°F.

To prepare the burgers, mix together all of the burger ingredients and mash together with a potato masher, or mix in a food processor, until the mixture holds together. Add more panko if the mixture is too soft or liquid. Bake for 30-35 minutes or until the burgers are firm.

To prepare the sauce, heat the sesame or peanut oil in a small saucepan over low-medium heat. Saute the garlic and green onion for 1 minute. Add the fresh ginger and stir until mixed in. Stir in 3/4 cup of the coconut milk. Increase the heat slightly, stirring frequently, until the mixture begins to simmer. Stir the cornstarch into the remaining 1/4 cup coconut milk until fully dissolved. Slowly pour the mixture into the saucepan, stirring constantly. Continue stirring frequently until the sauce thickens from the addition of the coconut milk and cornstarch mixture. Remove from heat, then add the basil, tamarind, and salt and pepper to taste.

To prepare the pesto, place the basil, ginger, garlic, sesame seeds, lime juice, curry paste, sesame oil, and neutral oil in a food processor. Pulse until uniformly chopped. Taste and adjust the flavors, then add salt and pepper as desired.

To assemble burgers, toast the burger buns. Spread a layer of pesto on the bottom burger, then top with a jackfruit burger and any fresh veggies and basil, as desired. Top with Coconut Basil Sauce, and place the top bun on the burger.
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