Bangkok Bean Burgers with Peanut Cilantro Sauce
Peanut Cilantro Sauce:
3 tablespoons natural crunchy peanut butter
3 tablespoons fresh lemon juice
1/4 cup fresh cilantro, minced Bangkok Bean Burgers:
1 pound firm tofu, pressed
2 cups cooked black beans, well drained
3/4 cup quick-cooking oats, uncooked
1/2 cup red onion, finely chopped
1/2 cup carrots, finely grated
2 teaspoons fresh ginger, grated, divided
2 teaspoons tarmari or soy sauce
2 teaspoons packed brown sugar
2 cloves garlic, minced
1 teaspoon red pepper flakes
vegetable oil, as needed
flour, for dusting
1 cucumber, thinly sliced
4 buns, lightly toasted
1. For sauce, in a small bowl, blend peanut butter and lemon juice. Mix in cilantro to combine. Set aside.
2. For burgers, mash tofu in a large bowl. Add rest of ingredients except for oil, flour, cucumbers, and buns. Mix well. Form into patties.
3. Lightly brush both sides of patties with vegetable oil and dust with flour. Brush gill rack with oil. Cook over medium-hot coals about 4 minutes on each side.
4. Serve on toasted buns and top with peanut cilantro sauce and cucumber slices.'