Tuesday, July 10, 2012

Thai Me To The Bedpost Black Bean Burger

It is well known around my house that I love Thai food.  I originally was going to post a blog called Black Bean Burgers: 3 Ways, but after I made the first last night I had to post it.  It was pretty damn good, if I do say so myself. 

I served it with a Green Papaya Salad, a common traditional Thai dish called 'Som Tam'.  My husband discovered that a rental house we just bought had a forest of green papaya trees in the backyard and brought me home!  One papaya will make a HUGE salad, so I'm considering filling a flatbed truck up and sitting roadside with them.  Maybe I could make a buck?  lol

Black beans are loaded with fiber, protein and folate among other things and the protein/fiber combo helps with blood sugar regulation.  Papayas are loaded with high concentrations of papain, which has a pretty exciting story of its own.  Papain is well known for aiding in digestion, especially of meats and has been shown to hinder tumor growth.  Historically and in third world countries, papayas are eaten by women as a source of contraception and for abortion.  I would not suggest making this salad if you are pregnant since the evidence is uncertain whether or not papayas could be detrimental. 

I need to stop making Thai food because I'm running out of amusing phrases to say Thai...

Thai Me To The Bedpost Black Bean Burgers

1/4 C flax meal
1/4 C organic peanut butter
1/4 C loosely packed cilantro
1/2 Tbsp toasted sesame oil
1/2 Tbsp red pepper flakes
Juice of 1/2 Lime
1 garlic clove
1/2 medium yellow onion, coarsely chopped
2 can black beans, rinsed and drained
Peanut Sauce (recipe follows)
Mung bean sprouts

Preheat over to 425 degrees.

In a food processor, combine flax meal, peanut butter, cilantro, oil, pepper flakes, lime and garlic.  Process until well combined.  Add onion and pulse a few times.  Add beans and pulse a few more times until at least half of the beans still are somewhat intact.  Put mixture into a large bowl and hand mix with a spatula to combine all ingredients well.  Mixture will be sticky and mushy, but moldable. 

Form into 8 patties (for a regular sized bun).  I had large flat buns so I made 6 big patties.  Form patties so they are not too thick and will cook well in over.  Put onto ungreased cookie sheet and bake for 10 minutes in preheated oven.  Remove, flip patties carefully and cook for another 10-12 minutes.  Remove and allow to cool for 5 minutes.  Put pattie on a bun smeared with peanut sauce and topped with bean sprouts. 

Peanut Sauce
1/4 C coconut milk (canned..make sure to shake well prior to opening, contents settle in can)
2 Tbsp peanut butter
1 1/2 Tbsp Tamari (or Braggs Liquid Aminos)
1 tsp agave nectar
Juice of 1/2 Lime
2 Tbsp chopped cilantro

Combine all ingredients except for cilantro in saucepan over low-medium heat until smooth.  Add cilantro and remove from heat.

Green Papaya Salad

1 large green papaya, peeled, seeded and shredded (a food processor works great!)
2 Carrots, shredded
1 Thai red chili (or 2 if you like more heat), seeded and sliced thin.
2 Tbsp Tamari
Juice of 2 Limes
2 Garlic Cloves, minced
1 Tbsp organic/raw sugar
1 Tbsp Rice vinegar
1 Tbsp Sriracha sauce (or less to adjust heat)
1/2 tsp toasted sesame oil
Chopped Peanuts

Toss papaya, carrots and chilies together.  In a separate bowl, combine the remaining ingredients except for peanuts and cilantro.  Toss sauce with papaya mix and refrigerate at least an hour until ready to serve.  Before serving, top with peanuts and cilantro.


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