It’s been a very exciting week for me. In addition to being well-rested and slightly tan after a visit to Florida, I also received the latest issue of VegNews in the mail. If you’re a vegan you surely know all about this great magazine. If not, I hope you’ll check it out. There is always a ton of great content in there, from exposés to recipes to vegan travel pieces. But this issue was extra awesome for me because it featured my first photo assignment—a delicious Lemon-Rosemary Granola from Julie Hasson.
In addition to celebrating this milestone of what I hope will turn into some sort of career in food photography, this week I also made this delicious Thai Curry Burger using Beyond Meat’s magical Beyond Burger.
You can do so many things with a burger; it’s one of the most versatile food items out there. Because I probably eat my weight in Beyond Burgers every month, I’ve been trying to find new ways to make them that incorporate a little international flair. This one has been the most successful so far, so I wanted to share it. There isn’t a lot to it other than some red curry paste and toppings, but in its simplicity lies its magic.
If you’re craving a burger that’s a little spicier than usual, give this one a try. The heat is still subtle, but it’s definitely there and when mixed with the cool vegetables on top and the sweetness of the chili sauce condiment I think it’s really an excellent combination that you’ll love.
Let me know how it goes for you in the comments below.
- 1 tsp. red curry paste
- 1 tsp. oil
- 1 vegan burger (I used the Beyond Meat Beyond Burger)
- 1 hamburger roll
- ½ cup thinly sliced cucumbers
- ½ cup carrot shavings
- 2-3 sprigs cilantro
- 1 Tbsp. sweet red chili sauce
- Coat both sides of your burger with red curry paste.
- Heat oil in skillet or grill over medium heat. Add burger and cook as desired.
- Place burger on bun and top with cucumbers, carrots, cilantro and sweet red chili sauce. Serve immediately.