These Thai pumpkin black rice burgers are hearty, golden-edged vegan patties packed with roasted butternut pumpkin, nutty black rice, fresh cilantro, and a quick homemade green curry paste. They're naturally gluten free, full of bright Thai flavor, and sturdy enough to pile high with slaw and sweet chili sauce.
I love a good veggie burger, and for years I stuck to quinoa as the base for mine, like these mushroom quinoa burgers (my carnivorous husband's favorite). Then I spotted a bag of black rice at the supermarket and knew right away it belonged in a burger. My mind went straight to Thai flavors, and these quickly became my new favorite. If you're collecting patties to try, my roundup of the internet's best veggie burgers is a good place to keep going.
Key Ingredients & Substitutions
- Black rice. Also sold as forbidden rice, it cooks up chewy and slightly nutty, and its deep purple color makes these burgers so striking. I like Lotus Foods Forbidden Rice. Brown rice works in a pinch, but you'll lose the color and some of the bite.
- Butternut pumpkin. Butternut pumpkin is what Australians call butternut squash. Roasting it (rather than boiling) keeps it dry and concentrated, which matters for a patty that holds together. Kabocha or sugar pumpkin work too, and in a hurry you can swap in about 1 ½ cups of thick canned pumpkin puree.
- Chickpea flour. This is the gluten-free binder that soaks up moisture and helps the patties set. Bob's Red Mill chickpea flour is easy to find. Oat flour or rice flour can stand in, though chickpea flour gives the sturdiest result.
- Homemade green curry paste. Lemongrass, ginger, cilantro, green chilies, lime leaves, shallots, and toasted whole spices make a fresh, fragrant paste. Short on time? Use 2 to 3 tablespoons of a vegan store-bought green curry paste (check the label for shrimp paste or fish sauce).
- Kaffir lime leaves. Also called makrut lime leaves, they add a floral citrus note you can't quite get elsewhere. Look for them in the freezer section of Asian grocers. If you can't find any, add extra lime zest.
- Fresh cilantro. Known as coriander in Australia and the UK. Use the leaves and tender stems. If you're not a cilantro fan, Thai basil or mint is a lovely swap.
Helpful Tips
Cool everything before mixing. Warm rice and pumpkin release steam and turn the mixture soft and sticky, which is the number one reason veggie burgers fall apart. Spread the cooked rice and roasted pumpkin out on a tray so they cool quickly, and only mix once both are at room temperature.
Mash the pumpkin, but not the rice. Mash the roasted butternut well so it acts like glue, then fold in the rice so the grains stay mostly whole. That combination of smooth and chunky gives you a patty that binds but still has texture.
Adjust the binder by feel. Pumpkin varies a lot in moisture. Squeeze a handful of the mixture: if it holds its shape, you're ready. If it slumps or feels wet, add more chickpea flour a tablespoon at a time. If it's crumbly, add a teaspoon or two of water or a little more mashed pumpkin.
Chill before cooking. Refrigerating the shaped patties for at least 30 minutes firms up the starches in the rice and pumpkin, so the burgers hold together when they hit the pan. An hour is even better, and overnight is fine too.
Flip once, and be patient. Cook the patties in a hot, well-oiled skillet over medium heat and leave them alone for 4 to 5 minutes until a crust forms. A crisp crust is what holds the burger together, so resist the urge to move them early, then flip carefully with a wide, thin spatula.
Variations
- Bake them. For a hands-off, lower-oil version, brush the patties with oil and bake at 400°F (200°C) on a lined tray for 25 to 30 minutes, flipping halfway through.
- Red curry. Swap the green curry paste for a vegan red curry paste for a deeper, smokier heat.
- Add crunch. Fold in a handful of chopped roasted peanuts or cashews for extra texture and protein.
- Sweet potato instead of pumpkin. Roasted orange sweet potato gives you a slightly sweeter, very sturdy patty.
- Burger bowls. Skip the bun and serve the patties over greens or rice noodles with herbs, cucumber, and a squeeze of lime.
- Mini patties. Shape the mixture into small cakes for party snacks and serve them with sweet chili sauce for dipping.
Serving Ideas
My favorite way to eat these is on toasted sourdough with a big spoonful of Thai sweet chili sauce and a crunchy Asian slaw with sesame-ginger dressing. For a gluten-free meal, use gluten-free buns or wrap the patties in crisp lettuce leaves.
They also make a great fall dinner alongside a bowl of Thai pumpkin soup, or with baked sweet potato wedges on the side. Need more side-dish ideas? Browse these vegetarian sweet potato recipes. Sliced avocado, pickled carrots, cucumber ribbons, and fresh cilantro are all great toppings.
Make-Ahead & Freezing
These burgers are great for making ahead. You can cook the rice, roast the pumpkin, and blend the curry paste up to 2 days in advance and keep each one in the fridge. The shaped, uncooked patties keep in an airtight container, layered between sheets of parchment, for up to 2 days. Cooked burgers keep in the fridge for 3 to 4 days and reheat well in a skillet or at 375°F (190°C) in the oven for about 10 minutes.
To freeze, lay the shaped patties (cooked or uncooked) on a parchment-lined tray and freeze until solid, then transfer them to a freezer bag with parchment between layers. They keep for up to 3 months. Cook uncooked patties straight from frozen over medium-low heat, adding a couple of minutes per side, or thaw cooked ones overnight in the fridge and reheat in the oven until hot all the way through.
More Veggie Burgers & Pumpkin Recipes
If you loved this recipe, here are a few more you might enjoy:
- Vegetarian Thai Veggie Burgers
- Vegan Black Bean Burgers
- Roasted Pumpkin Quinoa Salad with Lime & Chili
- Easy Vegan Pumpkin Recipes
📖 Recipe
Ingredients
- 1 cup black rice, rinsed under cold water and drained
- 1 ½ cups cold water
- 14 oz butternut pumpkin, peeled and cut into cubes, also known as butternut squash
- 1 tablespoon olive oil
- 1 red onion, small. finely diced
- 1 bunch cilantro, chopped, also known as fresh coriander
- ¾ cup chickpea flour, also called garbanzo bean flour or besan
- salt, to taste
- olive oil, for frying
THAI GREEN CURRY PASTE:
- 1 stalk lemongrass, finely chopped, white part only
- 1 tablespoon ginger, minced or grated
- 6 stems cilantro, also known as fresh coriander
- 2 long green chillis, deseeded and roughly chopped, depending on how much heat you enjoy
- 6 leaves kaffir lime
- 2 shallots, roughly chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon white peppercorns
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 1 lime, juice and zest
Instructions
- Place the rinsed black rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover and simmer for 35 minutes, until the water is absorbed and the rice is tender (add a splash more water if it dries out before the rice is done). Spread the rice on a tray and leave to cool completely.
- Meanwhile, preheat the oven to 350°F (180°C). Toss the pumpkin cubes in 1 tablespoon of olive oil on a baking sheet and roast for 25 to 30 minutes, until soft and lightly golden. Set aside to cool completely.
- While the rice and pumpkin are cooking, make the curry paste. Toast the coriander seeds, cumin seeds and white peppercorns in a dry wok or frying pan over medium heat for 1 to 2 minutes, until fragrant. Let cool slightly, then add to a food processor along with the remaining curry paste ingredients and process until a paste forms, scraping down the sides as needed.
- Once the pumpkin has cooled, add it to a large bowl and mash well with a potato masher. Add the cooled rice, red onion, chopped cilantro, chickpea flour, curry paste and salt, and mix well. Taste and adjust the seasoning. If the mixture feels wet, add a little more chickpea flour. Shape into 10 patties and refrigerate for at least 30 minutes to firm up (this helps the burgers hold together).
- Heat a generous drizzle of olive oil in a large frying pan over medium heat. Working in batches, cook the patties for 4 to 5 minutes, without moving them, until golden and lightly charred underneath. Carefully flip with a wide spatula and cook for another 4 to 5 minutes. Add more oil between batches as needed. Serve immediately with your favorite toppings.
Rosa says
A fantastic idea! These vegetarian burgers must taste so good. I love Thai flavors...Cheers,Rosa
Lindsay @ The Local Taste says
Love this mix of flavors! Great Veggie burger recipe!
Jennifer says
Thanks Lindsay 🙂