Bangkok Bean Burgers with Peanut Cilantro Sauce
Author: Kitchens
  • 1 pound 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 teaspoons tamari or soy sauce
  • 2 teaspoons packed brown sugar
  • 2 cloves garlic, minced
  • 1 to 1 1/2 teaspoons red pepper flakes
  • vegetable oil
  • flour for dusting
  • sliced, peeled cucumber
  • Peanut Cilantro Sauce:
  • 3 Tablespoons natural crunchy peanut butter
  • 3 Tablespoons fresh lemon juice
  • 1/4 Cup fresh cilantro, minced
  1. Squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl.
  2. Add rest of ingredients except for oil, flour, and cucumbers. Mix well.
  3. Lightly brush both sides of patties with vegetable oil and dust with flour.
  4. Brush gill rack with oil. Cook over medium-hot coals about 4 minutes on each side.
  5. Serve on toasted buns and top with Peanut Cilantro Sauce and cucumber slices.
  6. Peanut Cilantro Sauce: In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to combine.
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