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Red Curry Burgers

These Coconut Red Curry Burgers are irresistibly juicy on the inside, crispy on the outside and our new favorite way to eat a burger. The patties are also FULL of flavor, with hints of garlic, ginger, red chile paste and loads of coconut. Each crispy patty is topped with an super simple coconut curry sauce, lots of zippy slaw and nestled into a soft bun. 
Course Main Course
Cuisine American
Keyword curry burgers, pork burgers, thai burgers, asian burgers
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 4 burgers
Calories 671kcal
Author Nicole
Cost $25


  • Cast iron skillet
  • Mixing bowl


  • 1 lb ground pork
  • 1/2 medium onion, grated
  • 3 large garlic cloves, grated and divided
  • 1/2 tsp fresh ginger, grated and divided
  • 2 tbsp + 1 tsp red curry paste, divided
  • 3/4 tsp kosher salt
  • 1/2 cup + 2 tbsp coconut cream
  • 3 tbsp unsweetened coconut, plus more for garnish
  • 1 tbsp brown sugar, divided
  • 1 1/2 cups shredded red cabbage and carrot mix (or any variety of a cabbage mix)
  • 1/4 cup rice vinegar
  • 1 1/2 tbsp coconut oil
  • 2 tsp creamy peanut butter
  • 4 buns, toasted
  • 1/4 cup chopped cilantro
  • 2 large green onions, chopped


  • Add ground pork, onion, 2 garlic cloves, ¼ tsp grated ginger, 1 ½ tablespoons curry, salt, 2 Tbsp. coconut cream and coconut to a medium bowl. Use your hands to mix until completely combined. Form into four patties. Chill in the fridge for 10 minutes.
  • While the patties chill, toss red cabbage mixture, vinegar and 2 teaspoons of brown sugar together in a bowl. Let sit at room temperature to quickly pickle the mixture.
  • Add 1 teaspoon of coconut oil to a small saucepan. Turn the heat on medium and once hot, add remaining garlic and ginger. Saute 1 minute until fragrant. Add remaining curry paste, saute for 30 seconds. Add ½ cup coconut cream, remaining brown sugar, and peanut butter. Whisk to combine. Bring to a boil and reduce to a simmer until thickened, about 5 minutes.
  • When ready to cook burgers, add remaining coconut oil to a large cast-iron or non-stick skillet. Turn the heat on medium-high and once the oil is glistening, add the burgers. Cook until golden brown on both sides and cooked through, about 4-5 minutes per side.
  • To serve: Place slaw on bottom of toasted bun, top with patty and cover in sauce. Sprinkle with chopped cilantro and green onion.


Serving: 1burger | Calories: 671kcal | Carbohydrates: 33g | Protein: 27g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 82mg | Sodium: 747mg | Potassium: 648mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1536IU | Vitamin C: 23mg | Calcium: 123mg | Iron: 4mg