Coconut Curry Black Bean Burgers - Thai Style!

1 (15 ounce) can black beans, rinsed and drained

1 tablespoon finely chopped red onion

1 clove garlic, minced

½ teaspoon salt

1 teaspoon Thai chile sauce

1 teaspoon yellow curry paste

2 tablespoons coconut milk

1 teaspoon brown sugar

1 pinch cayenne pepper

1 egg

1 cup Italian bread crumbs

1 (1 pound) package crumbled tofu

1 (12 ounce) package vegetarian burger crumbles

1 cup chunky peanut butter

1 teaspoon Thai chile sauce

1 teaspoon brown sugar

½ teaspoon salt

½ teaspoon ground turmeric

1 dash soy sauce

1 tablespoon canola oil

6 whole wheat hamburger buns

½ cup shredded carrots

½ cup shredded cucumber

1 tablespoon chopped green onion

2 tablespoons fresh mint leaves

2 tablespoons fresh cilantro leaves

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.