Asian Veggie Burgers with Sriracha Slaw
Prep time
Cook time
Total time
Serves: 6 burgers
  • 1½ cups cashews
  • 1 clove garlic
  • 2 green onions
  • 1-inch piece of ginger, chopped
  • 2 eggs
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon soy sauce
  • 2 cups cooked brown rice
  • 4 ounces shiitake mushrooms, finely chopped
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • ¼ cup oil, divided
  • ½ teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon soy sauce
  • ½ tablespoon peanut butter
  • 1½ tablespoons sriracha
  • ½ tablespoon honey
  • ½ cup shredded carrots
  • 1 head red cabbage, shredded
  • 2 green onions, chopped
  • 4 (6) buns or large lettuce leaves
  • Sriracha mayo
  • Chopped cashews
  • Cilantro
  1. Make the burgers: Preheat the oven to 350. Pulse the cashews in a food processor until the texture resembles coarse crumbs. Add in the garlic, green onions, ginger, eggs, chili garlic sauce, soy sauce, and rice. Pulse until the mixture resembles a chunky paste. Transfer the mixture to a bowl. Pat the shredded carrots and zucchini with paper towel to absorb the excess moisture. Stir in the mushrooms, carrots, and zucchini. Form into 6 patties. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the burgers for about 5 minutes per side or until deep golden brown. Do this in two batches. Transfer the burgers to a lined baking sheet and pop in the oven for 15-20 minutes.
  2. Make the slaw: Add the sesame oil, rice vinegar, soy sauce, peanut butter, sriracha, and honey to a bowl and whisk until smooth. Add in the carrots, red cabbage, and green onion, and toss to combine.
  3. Assemble: Place each burger in a bun or lettuce leaf. Top with the slaw, chopped cashews, cilantro, and sriracha mayo.
Recipe by Destination Delish at