Coconut Curry Black Bean Burgers

Coconut Curry Black Bean Burgers

BURGER
1 (16 ounce) can black beans, rinsed and drained well
1 tablespoon finely chopped red onion
1 garlic clove or 1 teaspoon chopped garlic
1/2 teaspoon salt
1 teaspoon Thai sweet chili sauce
1 teaspoon yellow curry paste (red works too!)
2-3 tablespoons coconut milk (depending on consistency)
1 teaspoon brown sugar
1 dash cayenne
1 whole egg
2 cups Italian seasoned breadcrumbs
14 ounces tofu ground meat substitute
4 whole wheat hamburger buns, of your choice (lightly toasted in the
oven) or buns, of your choice

SAUCE
1 cup peanut butter
1 teaspoon Thai sweet chili sauce
1 teaspoon brown sugar
1/2 teaspoon salt
1 teaspoon turmeric
1 dash soy sauce (optional)
1 tablespoon canola oil

TOPPINGS
1/4 cup shredded carrot
1/4 cup shredded cucumber
1 tablespoon chopped green onion
1 bunch fresh mint
1 bunch fresh cilantro

BURGER PREP:
In a food processor, blend black beans and all ingredients (except the
bread crumbs and tofu meat)until a smooth consistency. Spatula
ingredients into a large bowl and gradually incorporate breadcrumbs into
mixture. Add tofu meat and stir to combine.
Add more bread crumbs if mixture is too loose. If mixture is too thick,
add coconut milk.

Form mixture into 6 patties and place on wax paper. Put in freezer for
up to 30 minutes for patties to set.

Once set, heat a grill pan or frying pan with a small amount of
non-stick spray. Grill or fry the burgers about 4-5 minutes on each side
or until brown. Be careful when flipping as the burgers can be fragile.

Set each burger aside in a baking pan and place in a warm (175-200
degrees) oven until ready to use (not more than a half hour).

SAUCE PREP:
Put peanut butter and all of the ingredients into a sauce pan on
low-medium heat and let melt, stirring often. Let lightly simmer for
about 1 minute then reduce heat to very low and heat for an additional 3
minutes, stirring occasionally.

TOPPINGS PREP:
Slice and dice herbs (cilantro and mint) and veggies.

To compose the burgers:.
Place a black bean patty on each of the bottom buns. Top with a generous
drizzle of the peanut sauce, a spoonful of the carrot/cucumber mixture,
a couple leaves of mint and cilantro, and a sprinkle of green onion.
Top with the bun top & have some napkins handy.