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Spicy Thai Burger with No Nut Sauce

By Chef Marisa Ford


2 pk Hilary's Spicy Thai Burgers
1/4 cup sunflower seed butter
1 T apple cider vinegar
2 T olive oil
2 T fresh lime juice
1 T gluten-free tamari
3 T maple syrup
2 garlic cloves, minced
1 T fresh ginger, minced
1/4 t sea salt
1/4 t red pepper flakes
2 T cilantro
1 c napa cabbage, thinly sliced or shredded
1 c red cabbage, thinly sliced or shredded
1 cucumber, thinly sliced
1 carrot, thinly sliced length-wise with peeler
1 red bell pepper, sliced
4 buns of your choice


Prepare Hilary's Spicy Thai Burgers as per package instructions. Next prepare the sauce by blending sunflower seed butter, vinegar, olive oil, lime juice, gluten-free tamari, maple syrup, garlic, ginger, salt, red pepper flakes, and cilantro. Set aside. Next begin putting the burger together. First, place the Napa cabbage and red cabbage on the bottom bun followed by the Hilary's Spicy Thai Burger, cucumbers, carrots, and red bell peppers in that order. Next, drizzle with the sauce and top with a bun.

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