Vegan Thai Burger

This baby is super delicious and easy to assemble!
I make the burger patties ahead and freeze them, then I have them on hand any time I need. They last in a freezer 3+ months (I usually eat the all by then). *Feel free to use any burger patty you want as well!
I make a large batch of the Thai Peanut Sauce and then freeze in sandwich size ziplog bags (great for Thai salad, Thai Pizza, etc). One batch produces about 5+ sandwich size bags. You want your sauce at least a little frozen for the burger, other wise it can be too runny.

Thai Peanut Sauce ( I like mine with a hint of spice so feel free to adjust the Sriracha to taste)

• 1/2 cup peanut butter (crunchy for extra texture)
• 3 tablespoons sweeet chili sauce
• 3 table spoons of soy sauce or Briggs liquid Aminos
• 1-4 tablespoons of Sriracha
• 1 (13.5oz)can of full fat, unsweetened coconut milk
• juice of 1 Lime 

Mix all ingredients together with a whisk and put aside until needed. The sauce should be of ketchup consistency.If too runny add more peanut butter

Burger Patties

• 1 can of Pinto Beans (any favorite beans will work) drained
• 1 can of Chickpeas (drained)
• 1 small graded carrot (fine grade)
• 2 Tblsp of chia seeds (mixed in 5-6Tblsp of water)
• 3/4 -1 cup Oatmeal Flour (blend 1 cup of oatmeal in high power blender)
• 2tsp ground cumin
• 2tsp ground curry powder
•  salt/pepper to taste

Mash both the beans in the bowl with a fork. You want it to be mush but lumpy, so leave some beans whole .Mix all ingredients in a large bowl, add the oatmeal slowly you may not need the whole amount. Prepare a cookie sheet covered with parchment paper. Now you want to make the patties. Scoop about 1/4 of a cup into your hands and roll into a ball. The texture should be of sticky but thick consistency.They should NOT be falling apart, if they are add more oatmeat flour. If too dry add some water 1 Tblsp at a time.
Once you have a ball rolled, gently squish it between your palms in to a patty. You want the pattie to be about 3/4"-1" thick.
Place the patties onto the parchment paper. You want to freeze these at least for 1 hour before cooking. Or freeze over night, then transfer to a freezer bag and freeze until you need it.
To cook: use a non-stick skilet and pour 1 table spoon of your favourite oil (I've used coconut, Olive, Canola and Safflower oil before, all work great) and place a frozen patty on the skillet. Cover the skillet and cook on med-heat for about 4-5min. Add more oil if you feel its burning and flip the patty carefully. Cook for another 3-4 min (you want both sides nice crispy and brown)

Veggies

• 1 med carrot (graded)
• 1/4 cucumber (sliced into matchsticks)
• 1 celery rib (sliced into matchsticks)
• cilantro to garnish. 

Now to assemble this beauty....Use your favourite but and toast it a bit. Put the patty of the bottom of the bun. Top the patty with your veggies (you will only use about a table spoon of veggies per burger).  Spread the Thai Peanut Sauce* on the top bun and close the burger...now be be careful not to bite your fingers!!!

*You dont need to defrost the sauce before spreading on the burger. You can just break chucks off with a fork and let the heat of the bun and patty slowly melt the peanut goodness.
Enjoy!