Add all of the ingredients to a high-speed blender or food processor fitted with the S-blade. Blend, stopping to scrape the sides as necessary, until it's smooth and has a consistency similar to hummus. If your machine seems like it's struggling, add more vegetable broth, a tablespoon at a time, until it's running smoothly. Season with salt to taste and refrigerate in an airtight container until ready to use.
For the Thai pickles:
In a large bowl, whisk together the vinegar, honey, and orange juice until the honey dissolves. Add the cucumber and carrot strips, cilantro, basil, and mint. Toss to combine. Set aside to marinate while you make the burgers.
For the Thai veggie burgers:
In the bowl of a food processor fitted with the S-blade, combine the garlic, lemongrass, and green onions. Process until all of the ingredients are finely chopped.
Add the chickpeas, edamame, oats, egg, Thai Chili & Ginger Sauce, salt, and lime juice. Process, stopping to scrape the sides once or twice, until the ingredients are combined and are about the same size as small grains of rice.
Fold in the lime zest and chopped cilantro.
Line a small baking sheet or large plate with parchment paper. Divide the burger mixture into 4 mounds on the parchment and shape them into ½-inch thick disks.
Place patties in the refrigerator for 5–10 minutes to firm up while you toast the buns.
When you're ready to cook the burgers, place a large sauté pan over medium-high heat. Add a tablespoon or two of oil and heat until shimmering.
Gently place the patties in the pan—you want to hear a loud sizzle when the patties hit the oil, otherwise it's not quite hot enough yet. Fit as many patties in the pan as you can without crowding them. Cook the patties for 5–7 minutes, flipping halfway through the cooking time. The exterior should be crisp and golden brown with slight charring around the edges.
To build your burger:
Spread a generous amount of the curried cashew cream on each side of a hamburger bun. Set a patty on top of the bottom bun, place a heaping mound of Thai pickles over the top, scatter cilantro over the pickles if using, and place the other half of the bun on top.
Repeat with each burger and serve.
The pickles and curried cashew cream can both be made in advance to save on prep time.If you can find Thai basil leaves, buy them for the pickles! They have a stronger flavor than regular basil. If you're unable to find Thai Chili & Ginger Sauce, we've tested this recipe successfully using 2 tablespoons of Thai chili garlic sauce and 1 teaspoon of minced ginger instead (cut the sauce down to 1 tablespoon for milder burgers!).