Bangkok Bean Burgers With Peanut Cilantro Sauce

Recipe Ingredients

1 lb	454g / 16oz	Firm tofu
2 cups	320g / 11oz	Cooked black beans - well
		Drained
3/4 cup	46g / 1.6oz	Quick-cooking oats
		Uncooked
1/2 cup	31g / 1.1oz	Red onion - finely chopped
1/2 cup	55g / 1.9oz	Carrots - finely grated
1 teaspoon	5ml	Plus 1 tsp grated fresh
		Ginger root
2 teaspoons	10ml	Tarmari or soy sauce
2 teaspoons	10ml	Packed brown sugar
2		Garlic - minced
1 teaspoon	5ml	Red pepper - up to 3/2
		Flakes

Recipe Instructions

x Vegetable oil x Flour for dusting x slice peeled cucumber Squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix well. 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. Serve on toasted buns and top with Peanut Cilantro Sauce and cucumber slices.

Peanut Cilantro Sauce:

3 Tbs natural crunchy peanut butter

3 Tbs fresh lemon juice

1/4 cup fresh cilantro, minced

In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to combine.

Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger with a touch of Thailand.

Source:
Richard Newman-Wolfe University of Rochester, Rochester NY

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