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BURGER PREP:.
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In a food processor, blend black beans and all ingredients (except the bread crumbs and tofu meat)until a smooth consistency.
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Spatula ingredients into a large bowl and gradually incorporate breadcrumbs into mixture.
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Add tofu meat and stir to combine.
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Add more bread crumbs if mixture is too loose.
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If mixture is too thick, add coconut milk.
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Form mixture into 6 patties and place on wax paper.
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Put in freezer for up to 30 minutes for patties to set.
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Once set, heat a grill pan or frying pan with a small amount of non-stick spray.
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Grill or fry the burgers about 4-5 minutes on each side or until brown.
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Be careful when flipping as the burgers can be fragile.
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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).
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SAUCE PREP:.
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Put peanut butter and all of the ingredients into a sauce pan on low-medium heat and let melt, stirring often.
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Let lightly simmer for about 1 minute then reduce heat to very low and heat for an additional 3 minutes, stirring occasionally.
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TOPPINGS PREP:.
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Slice and dice herbs (cilantro and mint) and veggies.
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To compose the burgers:.
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Place a black bean patty on each of the bottom buns.
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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.
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Top with the bun top and have some napkins handy.
