Meatless Monday: Thai burgers with peanut-cilantro sauce
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(WJBK) -- Get this recipe courtesy of Jake Williams, chef and coordinator for Cooking Matters Michigan.
Ingredients 12 ounces firm tofu, drained 2 cups cooked black beans, drained ¾ cup quick-cooking oats, uncooked ½ cup red onions, finely chopped ½ cup carrots, grated 1 teaspoon ginger root, grated 2 teaspoons soy sauce 2 teaspoons brown sugar, packed 2 garlic cloves, minced 1-2 teaspoons red pepper flakes, to taste 1-2 tablespoons of vegetable oil Flour for dusting 1 cucumber, peeled and sliced Whole-wheat buns
Peanut-cilantro sauce 3 tablespoons crunchy peanut butter 3 tablespoons lemon juice ¼ cup fresh cilantro, minced
Preparation 1. In a large mixing bowl, mash the tofu.
2. Add the beans, oats, onions, carrots, ginger, soy sauce, sugar, garlic and red pepper flakes. Mix well, then mash until the mixture reaches a uniform consistency and holds together.
3. Form the mixture into six to eight patties.
4. Brush both sides of the patties with oil and dust with flour.
5. Heat a saute pan to medium heat. Add 1 tablespoon of vegetable oil. Cook the patties for 4 minutes on each side.
6. Meanwhile, prepare the sauce by blending the peanut butter and lemon juice in a small bowl. Mix in the cilantro.
7. Serve the patties on toasted buns, and top with the peanut-cilantro sauce and cucumber slices.
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