Coconut Curry Black Bean Burgers - Thai Style!

Ingredients

• Servings: 6
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon finely chopped red onion
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon thai chile sauce
• 1 teaspoon yellow curry paste
• 2 tablespoons coconut milk
• 1 teaspoon brown sugar
• 1 pinch cayenne pepper
• 1 egg
• 1 cup italian bread crumbs
• 1 (1 pound) package crumbled tofu
• 1 (12 ounce) package vegetarian burger crumbles
• 1 cup chunky peanut butter
• 1 teaspoon thai chile sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 dash soy sauce (optional)
• 1 tablespoon canola oil
• 6 whole wheat hamburger buns
• 1/2 cup shredded carrots
• 1/2 cup shredded cucumber
• 1 tablespoon chopped green onion
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh cilantro leaves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• blend the black beans, red onion, garlic, 1/2 teaspoon salt, 1 teaspoon chile sauce, curry paste, coconut milk, 1 teaspoon brown sugar, cayenne pepper, and egg in a food processor until smooth. scrape the mixture into a large bowl. fold the bread crumbs and burger crumbles into the mixture. form the mixture into 6 patties and place on waxed paper. put in freezer for up to 30 minutes for patties to set.
• prepare a grill pan or skillet with cooking spray and place over medium heat. cook the patties until browned, 4 to 5 minutes per side.
• meanwhile, combine the peanut butter, 1 teaspoon chile sauce, 1 teaspoon brown sugar, 1/2 teaspoon salt, turmeric, soy sauce, and canola oil in a saucepan over medium-low heat. cook and stir until the peanut butter is melted. reduce heat to low and simmer until hot, 3 to 5 minutes.
• arrange patties on bottoms of hamburger buns. drizzle sauce over each patty; top with carrot, cucumber, green onion, mint, and cilantro. top with remaining bun halves and serve immediately.