Coconut Curry Black Bean Burgers

Name: Coconut Curry Black Bean Burgers
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 burgers, 6 serving(s)
Ingredients: 453.59 g can black beans, rinsed and drained well; 14.79 ml finely chopped red onion; 1 garlic cloves or 4.92 ml chopped garlic; 2.46 ml salt; 4.92 ml Thai sweet chili sauce; 4.92 ml yellow curry paste (red works too!); 29.58-44.37 ml coconut milk (depending on consistency); 4.92 ml brown sugar; 0.25 ml cayenne; 1 whole egg; 473.18 ml Italian seasoned breadcrumbs; 396.89 g tofu ground meat substitute; 4 whole wheat hamburger buns (lightly toasted in the oven) or 4 buns, of your choice; 236.59 ml peanut butter; 4.92 ml Thai sweet chili sauce; 4.92 ml brown sugar; 2.46 ml salt; 4.92 ml turmeric; 0.25 ml soy sauce (optional); 14.79 ml canola oil; 59.14 ml shredded carrot; 59.14 ml shredded cucumber; 14.79 ml chopped green onion; 1 bunch of fresh mint; 1 bunch fresh cilantro

Submitted by Chef Drtybrshs

"Vegetarian black bean burgers with a Thai twist! Spicy and delicious -- a new take on the veggie burger. Contains egg."

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Ready In:: 1hr 20mins
Ingredients:: 25
Yields:: 6 burgers
Serves:: 6

ingredients

BURGER
453.59 g can black beans, rinsed and drained well
14.79 ml finely chopped red onion
1 garlic cloves or 4.92 ml chopped garlic
2.46 ml salt
4.92 ml Thai sweet chili sauce
4.92 ml yellow curry paste (red works too!)
29.58-44.37 ml coconut milk (depending on consistency)
4.92 ml brown sugar
0.25 ml cayenne
1 whole egg
473.18 ml Italian seasoned breadcrumbs
396.89 g tofu ground meat substitute
4 whole wheat hamburger buns (lightly toasted in the oven) or 4 buns, of your choice
SAUCE
236.59 ml peanut butter
4.92 ml Thai sweet chili sauce
4.92 ml brown sugar
2.46 ml salt
4.92 ml turmeric
0.25 ml soy sauce (optional)
14.79 ml canola oil
TOPPINGS
59.14 ml shredded carrot
59.14 ml shredded cucumber
14.79 ml chopped green onion
1 bunch of fresh mint
1 bunch fresh cilantro

directions

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 and have some napkins handy.