Ingredients
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For the burgers:
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2 cans (15 oz each) chickpeas, drained and rinsed
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2 cans (15 oz each) black beans, drained and rinsed
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2 cups cooked brown rice
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1 cup cooked quinoa
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1/2 cup finely chopped red bell pepper
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1/2 cup finely chopped green bell pepper
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1/4 cup finely chopped red onion
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2 cloves garlic, minced
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2 tablespoons unsweetened cocoa powder
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1 teaspoon ground coriander
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 pound firm tofu, extra-firm if possible, pressed or drained well
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1/2 cup breadcrumbs
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For the sauce:
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1 avocado, halved, seeded, and sliced
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1/2 cup low-sodium vegetable broth
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1/4 cup unsalted roasted peanuts, roughly chopped
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1/4 cup unsweetened shredded coconut
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1 tablespoon lightly packed fresh cilantro leaves
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1 tablespoon freshly squeezze lime juice
Directions
Sub_title: A Delicious Twist on Tradition!
Description: These vegan burgers are packed with protein and flavor, making them perfect for any meal. The secret lies in the combination of chickpeas, black beans, brown rice, and quinoa, which creates a hearty base for our mouthwatering Thai-inspired sauce. Topped with crunchy peanuts, fresh cilantro, and tangy lime juice, these burgers will have you forgetting all about meat!
Difficulty: Medium
Serves: 4
Prep Time: 30 minutes
Cook Time: 15 minutes per burger
Total Time: 1 hour 45 minutes
Ingredients:
For the burgers:
2 cans (15 oz each) chickpeas, drained and rinsed
2 cans (15 oz each) black beans, drained and rinsed
2 cups cooked brown rice
1 cup cooked quinoa
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 cloves garlic, minced
2 tablespoons unsweetened cocoa powder
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound firm tofu, extra-firm if possible, pressed or drained well
1/2 cup breadcrumbs
For the sauce:
1 avocado, halved, seeded, and sliced
1/2 cup low-sodium vegetable broth
1/4 cup unsalted roasted peanuts, roughly chopped
1/4 cup unsweetened shredded coconut
1 tablespoon lightly packed fresh cilantro leaves
1 tablespoon freshly squeezze lime juice
Instructions:
Step 1: Prepare the burgers:
Preheat your grill or grill pan over medium-high heat.
Drain and rinse the soaked cashew cream. Place it in a blender along with the water, lemon juice, and maple syrup. Blend until smooth and thick, about 2-3 minutes. Set aside.
Transfer the cooked brown rice, black beans, and quinoa to a large bowl. Add the chickpeas, bell peppers, onions, garlic, cocoa powder, coriander, paprika, salt, and pepper. Mix well to combine.
Add the drained and mashed tofu to the bowl along with the breadcrumbs. Gently toss everything together using your hands until combined but not too mixed.
Divide the mixture into four equal portions and form into patties. Each patty should be about 3/4-inch thick.
Place the patties on a plate and set aside.
Step 2: Make the sauce:
Mash the avocado flesh with a fork in a small bowl. Slowly drizzle in the vegetable broth while mashing to create a smooth and creamy consistency. Season with salt and pepper to taste.
Place the chopped peanuts, shredded coconut, cilantro, and lime juice in a separate small bowl. Toss together gently to combine.
Step 3: Assemble the burgers:
Heat a non-stick skillet or griddle over medium-high heat. Brush or spray with oil.
Place the burgers on the heated surface and cook for approximately 3-4 minutes per side, or until golden brown and slightly charred.
Once cooked, transfer the burgers to a bun and spread a generous amount of the avocado sauce on both sides.
Top one half of the bun with lettuce, tomato, pickles, onion, and jalapeños, if desired.
Spoon some of the reserved peanut sauce onto the bottom bun.
Close the burger and enjoy!
Note: If you don’t have access to a gr
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