What is better than peanut sauce?
FOR THE BURGERS:
- 1 large sweet potato, peeled
- 1/2 cup cilantro, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons finely grated ginger
- 1/2 cup roasted and salted peanuts, finely chopped
- 3/4 cup rolled oats
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
- 1/2 tablespoon avocado oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fresh lime juice
FOR THE PEANUT SAUCE:
- 1 garlic clove
- 6 tablespoons smooth peanut butter (or almond or sunflower seed butter)
- 2.5 tablespoons fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 1-2 tablespoons water, as needed
- 1/2 tablespoon pure maple syrup
- 1 teaspoon freshly grated ginger
- 1/8 teaspoon cayenne pepper
- 1 heirloom tomato, sliced
- Green onions, sliced
1. Preheat oven to 350.
2. Slice sweet potato into a large bowl and set aside.
3. In a food processor combine cilantro, basil, garlic, ginger and peanuts, mix and then dump into sweet potato bowl.
4.In a food processor, add the oats and process until finely chopped. You want the texture to be like a coarse flour. Stir the oat flour into the bowl with the vegetables.
5. Add chickpeas to food processor and mix 3-5 seconds on “Lo”, making sure not to over mix.
6. In a small bowl add flax and water, stirring for 20 seconds then add to large bowl.
7. Add avocado oil, soy sauce and fresh lime juice.
8. Shape the mixture into 4 patties
9. Place on greased cookie sheet, and into the oven
10. Gently flip the patties (they will crumble a little) and bake for another 15 minutes.
While the burgers are cooking, prep the thai peanut sauce.