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Thai Massaman Curry Butternut Burgers with Peanut Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
These vegan butternut squash burgers are made with creamy white beans and Thai massaman curry paste and topped with rich peanut sauce.
Course: Sandwich
Servings: 4
Author: Alissa
For the Massaman Curry Butternut Burgers
  • 3 cups diced butternut squash 12 oz.
  • 1 tbsp. vegetable oil divided
  • 1-15 oz. can cannellini beans rinsed and drained
  • ½ cup panko
  • 1 ½ tbsp. massaman curry paste store-bought or homemade
  • 2 scallions chopped
  • salt to taste
For the Peanut Sauce
  • 2 tbsp. creamy natural peanut butter
  • 2 tbsp. lime juice
  • 1 tbsp. agave
  • 1-2 tsp. sriracha
  • ½ tbsp. soy sauce
For Serving
  • 4 burger buns sliced open
  • a few handfuls of lettuce or your favorite burger leafies
Make the Massaman Curry Butternut Burgers
  1. Preheat oven to 400°.
  2. Toss butternut squash cubes with ½ tablespoon of oil until evenly coated. Arrange in an even layer on baking sheet. Bake 20 minutes, flipping about halfway through. Remove from oven and allow to cool for a few minutes.
  3. Place cooked butternut squash into food processor bowl, along with beans, panko, curry paste, scallions and salt. Blend briefly, just until completely mixed, stopping to scape down sides of bowl as needed. Shape into 4 patties.
  4. Coat a large skillet with remaining oil and place over medium heat. Working in batches if necessary, arrange patties on skillet. Cook until browned on bottoms, about 5 minutes, flip and cook until browned on opposite sides, about 5 minutes more. Add a bit more oil to skillet between batches if it becomes too dry.
Make the Peanut Sauce
  1. Whisk ingredients together in small bowl.
Assemble the Burgers
  1. Place a burger patty on the bottom half of each bun. Top with greens, peanut sauce, and top half of bun.