Bangkok Bean Burgers with Peanut Cilantro Sauce

1 lb Firm tofu

2 c Cooked black beans, well

Drained 3/4 c Quick-cooking oats,

Uncooked 1/2 c Red onion, finely chopped

1/2 c Carrots, finely grated

1 t Plus 1 tsp grated fresh

Ginger root 2 t Tarmari or soy sauce

2 t Packed brown sugar

2 Cloves garlic, minced

1 To 3/2 tsp red pepper

Flakes 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 combine. 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