 |
Bangkok Bean Burgers with Peanut Cilantro Sauce
 Print Version |
 Email To A Friend
Ingredients (use vegan versions):
- 1 lb firm tofu
- 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
- 1 teaspoon plus 1 teaspoon grated fresh ginger root
- 2 teaspoon tarmari or soy sauce
- 2 teaspoon packed vegan brown sugar
- 2 cloves garlic, minced
- 1 to 3/2 teaspoon red pepper flakes
- vegetable oil
- flour for dusting thin slices peeled
Directions:
Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger
with a touch of Thailand.
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
Ingredients (use vegan versions):
- 3 tablespoon natural crunchy peanut butter
- 3 tablespoon fresh lemon juice
- 1/4 cup fresh cilantro, minced
Directions:
In a small bowl, blend peanut butter and lemon juice. Mix in cilantro
to combine.
Print |
Back to Vegetarian & Vegetable Recipes |
Back to Main Recipe Page
|
