Ingredients

Ingredients (use vegan versions):

1 lb firm tofu
2 cups cooked black beans, well drained
3/4 cup quick-cooking oats, uncooked
1/2 cup red onion, finely chopped
1/2 cup carrots, finely grated
1 teaspoon plus 1 teaspoon grated fresh ginger root
2 teaspoon tarmari or soy sauce
2 teaspoon packed vegan brown sugar
2 cloves garlic, minced
1 to 3/2 teaspoon red pepper flakes
vegetable oil
flour for dusting thin slices peeled

Directions:

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

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 Ingredients (use vegan versions):

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

Directions:

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