Bangkok Bean Burgers with Peanut Cilantro Sauce

Title: Bangkok Bean Burgers with Peanut Cilantro Sauce
Categories: Digest, Nov., Fatfree
Yield: 1 Servings

1 lb Firm tofu
2 c Cooked black beans, well
3/4 c Quick-cooking oats,
1/2 c Red onion, finely chopped
1/2 c Carrots, finely grated
1 ts Plus 1 tsp grated fresh
Ginger root
2 ts Tarmari or soy sauce
2 ts Packed brown sugar
2 Cloves garlic, minced
1 To 3/2 tsp red pepper

x Vegetable oil x Flour for dusting x slice peeled cucumber

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:

3 Tbs natural crunchy peanut butter 3 Tbs fresh lemon juice 1/4 cup fresh
cilantro, minced

In a small bowl, blend peanut butter and lemon juice. Mix in cilantro to

Carol Ann Islam of Corvallis, Oregon, sent this recipe for a burger with a
touch of Thailand.

Posted by Posted by Posted by Terry Frye <A01TMF1@MVS.CSO.NIU. to the
Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, using MMCONV.