Coconut Curry Black Bean Burgers Thai Style Food

COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!

Steps:

• Blend the black beans, red onion, garlic, 1/2 teaspoon salt, 1 teaspoon chile sauce, curry paste, coconut milk, 1 teaspoon brown sugar, cayenne pepper, and egg in a food processor until smooth. Scrape the mixture into a large bowl. Fold the bread crumbs and burger crumbles into the mixture. Form the mixture into 6 patties and place on waxed paper. Put in freezer for up to 30 minutes for patties to set.
• Prepare a grill pan or skillet with cooking spray and place over medium heat. Cook the patties until browned, 4 to 5 minutes per side.
• Meanwhile, combine the peanut butter, 1 teaspoon chile sauce, 1 teaspoon brown sugar, 1/2 teaspoon salt, turmeric, soy sauce, and canola oil in a saucepan over medium-low heat. Cook and stir until the peanut butter is melted. Reduce heat to low and simmer until hot, 3 to 5 minutes.
• Arrange patties on bottoms of hamburger buns. Drizzle sauce over each patty; top with carrot, cucumber, green onion, mint, and cilantro. Top with remaining bun halves and serve immediately.

COCONUT AND MANGO BLACK BEAN VEGGIE BURGERS

Steps:

• Rinse and drain the can of beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Rinse and drain the can of chiles. Use 1 whole egg, or separate two eggs, discarding the yolks.
• Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there.
• Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer.
• Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.).
• Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown.
• Serve on your favorite buns/breads with the fixings you like. Salsa and mango chutney are good with these. Even better, mango chutney with pepperjack cheese on a nice multigrain bun!

COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!

Steps:

• Blend the black beans, red onion, garlic, 1/2 teaspoon salt, 1 teaspoon chile sauce, curry paste, coconut milk, 1 teaspoon brown sugar, cayenne pepper, and egg in a food processor until smooth. Scrape the mixture into a large bowl. Fold the bread crumbs and burger crumbles into the mixture. Form the mixture into 6 patties and place on waxed paper. Put in freezer for up to 30 minutes for patties to set.
• Prepare a grill pan or skillet with cooking spray and place over medium heat. Cook the patties until browned, 4 to 5 minutes per side.
• Meanwhile, combine the peanut butter, 1 teaspoon chile sauce, 1 teaspoon brown sugar, 1/2 teaspoon salt, turmeric, soy sauce, and canola oil in a saucepan over medium-low heat. Cook and stir until the peanut butter is melted. Reduce heat to low and simmer until hot, 3 to 5 minutes.
• Arrange patties on bottoms of hamburger buns. Drizzle sauce over each patty; top with carrot, cucumber, green onion, mint, and cilantro. Top with remaining bun halves and serve immediately.

THAI RED CURRY BURGER

Steps:

• Place mince in bowl, stir in red curry paste.
• Add breadcrumbs, coriander, lime leaves, egg and soy sauce.
• Mix till sticky with clean hands.
• Shape mixture into large patties.
• Cook on preheated grill pan, 4 - 5 minutes each side till cooked through.
• Serve in buns with sweet chilli sauce.

SPICY THAI-STYLE BEANS WITH COCONUT MILK (VEGETARIAN)

Steps:

• In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
• Add in the red curry paste and cook 1 minute.
• Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
• Season with salt and pepper.
• Serve over basmati rice, then sprinkle with chopped green onion.

COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!

Steps:

• Blend the black beans, red onion, garlic, 1/2 teaspoon salt, 1 teaspoon chile sauce, curry paste, coconut milk, 1 teaspoon brown sugar, cayenne pepper, and egg in a food processor until smooth. Scrape the mixture into a large bowl. Fold the bread crumbs and burger crumbles into the mixture. Form the mixture into 6 patties and place on waxed paper. Put in freezer for up to 30 minutes for patties to set.
• Prepare a grill pan or skillet with cooking spray and place over medium heat. Cook the patties until browned, 4 to 5 minutes per side.
• Meanwhile, combine the peanut butter, 1 teaspoon chile sauce, 1 teaspoon brown sugar, 1/2 teaspoon salt, turmeric, soy sauce, and canola oil in a saucepan over medium-low heat. Cook and stir until the peanut butter is melted. Reduce heat to low and simmer until hot, 3 to 5 minutes.
• Arrange patties on bottoms of hamburger buns. Drizzle sauce over each patty; top with carrot, cucumber, green onion, mint, and cilantro. Top with remaining bun halves and serve immediately.

COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!

Steps:

• Blend the black beans, red onion, garlic, 1/2 teaspoon salt, 1 teaspoon chile sauce, curry paste, coconut milk, 1 teaspoon brown sugar, cayenne pepper, and egg in a food processor until smooth. Scrape the mixture into a large bowl. Fold the bread crumbs and burger crumbles into the mixture. Form the mixture into 6 patties and place on waxed paper. Put in freezer for up to 30 minutes for patties to set.
• Prepare a grill pan or skillet with cooking spray and place over medium heat. Cook the patties until browned, 4 to 5 minutes per side.
• Meanwhile, combine the peanut butter, 1 teaspoon chile sauce, 1 teaspoon brown sugar, 1/2 teaspoon salt, turmeric, soy sauce, and canola oil in a saucepan over medium-low heat. Cook and stir until the peanut butter is melted. Reduce heat to low and simmer until hot, 3 to 5 minutes.
• Arrange patties on bottoms of hamburger buns. Drizzle sauce over each patty; top with carrot, cucumber, green onion, mint, and cilantro. Top with remaining bun halves and serve immediately.

COCONUT CURRY BLACK BEAN BURGERS

Steps:

• 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.