Bangkok Bean Burgers with Peanut Cilantro Sauce
Submitted by anngage
Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.
YIELD
1 servingsPREP
20 minCOOK
10 minREADY
30 minThese veggie burgers borrow from Bangkok’s bold flavors. Black beans and firm tofu form the base, with grated ginger, garlic, soy sauce, and a pinch of brown sugar bringing that sweet-savory-spicy balance. Quick oats and grated carrot hold everything together on the grill.
The peanut cilantro sauce is dead simple: crunchy peanut butter loosened with fresh lemon juice and folded with minced cilantro. Pile it on a toasted bun with cool cucumber slices and you’ve got a plant-based burger with serious character.
Chef Tips
- Squeeze as much water out of the tofu as possible so the patties hold together on the grill.
- Dust patties lightly with flour before grilling for a crispier exterior that won’t stick to the grate.
- These also work well in a cast-iron skillet if you don’t have a grill going.
Ingredients
Directions
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: In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to combine.
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