This is a chickpea-and-zucchini patty seasoned with green curry paste and a splash of coconut milk, cooked in one skillet and served on a toasted bun. It takes 30 minutes and uses one bowl plus one pan. If you want something filling and genuinely flavorful on a weeknight without touching meat, this delivers.
What makes this version work
Two things matter here. First, don’t over-mash the chickpeas. You want mostly broken-down beans with some chunks still visible — that texture is what holds the patty together and keeps it from turning into a dense paste. Second, let the oil get hot before the patties go in. A properly shimmering skillet sets a crust on the outside in the first 60 seconds, which is the only thing preventing the patty from sticking and falling apart when you flip it. Rushing either of these steps is where most failed veggie burgers start.
Substitutions that actually work
- Green curry paste: Brands vary a lot in heat. Mae Ploy runs hotter than Maesri or Thai Kitchen. Start with 1.5 tablespoons if you’re unsure, taste the raw mix, and adjust before forming patties.
- Coconut milk: Full-fat and light both work. Full-fat makes a slightly richer patty; light keeps it a bit firmer. Don’t substitute with dairy milk — the fat profile is different and it won’t bind the same way.
- Zucchini: Squeeze the grated zucchini in a clean kitchen towel before adding it. Zucchini holds a surprising amount of water, and skipping this step makes the mixture too wet to form clean patties.
What can go wrong
- Patties fall apart in the pan: The mixture was too wet. Squeeze the zucchini before mixing, and if the combined mixture still feels loose, add one more tablespoon of breadcrumbs and let it sit for two minutes before shaping.
- Patties stick to the skillet: The oil wasn’t hot enough when they went in, or the pan isn’t heavy enough to hold steady heat. Use a cast iron or stainless skillet if you have one, and wait for the oil to shimmer.
- Bland flavor after cooking: Green curry paste loses some punch when mixed into a cold, wet base. Taste the mixture before forming patties — it should taste slightly over-seasoned raw, because the flavor mellows during cooking.
- Patties are cooked outside but cold inside: Your heat was too high. Medium heat is correct; medium-high will brown the outside in two minutes and leave the center cold. Stick to 4-5 minutes per side at true medium.
Make-ahead notes
Formed, uncooked patties keep in the fridge for up to 24 hours — stack them with a small square of parchment between each one so they don’t stick together. For longer storage, freeze them on a flat tray for one hour, then transfer to a zip bag; they’ll keep for up to two months. Cook from frozen in the same skillet over medium-low heat, adding about 3 extra minutes per side. Skip the garnish of fresh cilantro if you’re reheating from frozen — not worth the extra dish — and just hit the finished burger with a squeeze of lime directly from the wedge.
Thai Green Curry Veggie Burger
Equipment
- Large mixing bowl
- Skillet
- Grater
- Spatula
- Bowl
Ingredients
- 1 cup chickpeas cooked and drained
- 1 cup zucchini grated
- ½ cup breadcrumbs Panko preferred for extra crunch
- 2 tablespoons green curry paste store-bought or homemade
- 1 large egg
- 2 tablespoons coconut milk for creaminess
- 1 tablespoon oil for frying
- 4 large burger buns toasted
- 1 large lime cut into wedges
- ½ cup fresh cilantro chopped for garnish
Instructions
- Mash the chickpeas: In a large mixing bowl, use a fork or potato masher to roughly mash the chickpeas until they are mostly broken down with some texture remaining.
- Combine ingredients: Add grated zucchini, breadcrumbs, green curry paste, egg, and coconut milk to the bowl. Mix well until all ingredients are fully combined.
- Form patties: Divide the mixture into four equal parts and shape them into patties.
- Heat the skillet: Add oil to a skillet over medium heat. Once the oil is shimmering, add the patties.
- Cook patties: Cook the patties for about 4-5 minutes on each side, or until golden brown and heated through.
- Prepare buns: Toast the burger buns while patties are cooking.
Notes
Jen’s Tips
- To make this dish vegan, replace the egg with a flaxseed egg substitute (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
- Enhance the flavor by adding a splash of lime juice to the burger mixture before forming patties.
- For a gluten-free option, choose gluten-free breadcrumbs and burger buns.
Nutrition
FAQ
Can I use canned chickpeas straight from the can?
Yes, but drain and rinse them thoroughly, then pat them dry with a paper towel. Excess moisture from the can liquid makes the mixture harder to bind and the patties more likely to fall apart in the pan.
How spicy is this with a full 2 tablespoons of green curry paste?
Moderately spicy — noticeable heat but not overwhelming for most adults. If you’re cooking for kids or people sensitive to spice, drop to 1 tablespoon; the flavor will still come through clearly without the burn.
Do I need to peel the zucchini before grating it?
No, leave the skin on. It’s thin enough that it disappears into the patty during cooking and adds a small amount of structural fiber that actually helps the patty hold together.
Try these next
- Smoky Mediterranean Bean Skillet
- Weeknight Shakshuka
- Spicy Korean Rice Cakes
- Quick Ginger Scallion Wontons