COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!
This is a slightly spicy, coconut curry flavored vegetarian burger with Thai accents.
Provided by drtybrshs
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 26
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.
Nutrition Facts : Calories 645.1 calories, Carbohydrate 53.4 g, Cholesterol 31 mg, Fat 35.1 g, Fiber 8.2 g, Protein 34.2 g, SaturatedFat 6.1 g, Sodium 1235.2 mg, Sugar 8.5 g
COCONUT CURRY BLACK BEAN BURGERS - THAI STYLE!
This is a slightly spicy, coconut curry flavored vegetarian burger with Thai accents.
Provided by drtybrshs
Categories Asian Recipes
Time 50m
Yield 6
Number Of Ingredients 26
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.
Nutrition Facts : Calories 645.1 calories, Carbohydrate 53.4 g, Cholesterol 31 mg, Fat 35.1 g, Fiber 8.2 g, Protein 34.2 g, SaturatedFat 6.1 g, Sodium 1235.2 mg, Sugar 8.5 g
COCONUT CURRY BLACK BEAN BURGERS
Vegetarian black bean burgers with a Thai twist! Spicy and delicious -- a new take on the veggie burger. Contains egg.
Provided by Chef Drtybrshs
Categories Curries
Time 1h20m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 610.8, Fat 30.2, SaturatedFat 7, Cholesterol 31.4, Sodium 1465.2, Carbohydrate 65.1, Fiber 10.9, Sugar 10.2, Protein 25.5
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
SPICY THAI-STYLE BEANS WITH COCONUT MILK (VEGETARIAN)
This is a vegetarian dish. If you love spicy dishes like my family, then you will love this! The red curry paste is very hot so you might want to adjust the amount starting at 1 tablespoon, for our tastes I use about 2 tablespoons, the hotter the better LOL! You can find red curry paste in the Asian section of your supermarket or in any Asian grocery store, I use it in many dishes! The complete recipe is made on top of the stove in very little time, but has tons of flavor!
Provided by Kittencalrecipezazz
Categories Coconut
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 649.9, Fat 31.6, SaturatedFat 19.6, Sodium 18.1, Carbohydrate 79.1, Fiber 9.1, Sugar 4.9, Protein 16
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