1/4 cup Fresh Cilantro, roughly chopped + additional for garnish
2 tablespoons Toasted Sesame Seeds, + additional for garnish
2 tablespoons Natural Peanut Butter, almond butter for paleo/whole30
2 tablespoons Unsweetened Applesauce
1 tablespoon Coconut Flour
2 teaspoons Yellow Curry Powder
1/2 teaspoon Salt
pinch of Black Pepper
1 1/2 tablespoons Green Onion, sliced + additional for garnish
For the Sauce:
1/3 cup Avocado, mashed, 80 grams or about 1/2 a large avocado
1 tablespoon Full Fat Coconut Milk, canned
pinch of Salt
Butter Lettuce, for serving
Bean Sprouts, for garnish
Toasted Peanuts, for garnish, almonds for paleo/whole30
Preheat your oven to 350°F and place the walnuts in a small baking pan. Bake until toasted and “nutty” smelling, about 10-13 minutes.
GENEROUSLY rub your grill with a high-heat cooking oil, and preheat to medium heat.
Add the walnuts into a large food processor, along with all the burger ingredients up to the green onions. Processor, stopping to scrape the sides as necessary, until everything is broken down and well mixed.
Use a 1/3 cup measure to form the mixture into 4 burgers, about 1/2 inch thick.
Cook the burgers on in-direct heat (along the outside edge of the grill) for 6 minutes. Gently flip and cook and additional 6 minutes.
While the burgers cook, place the sauce ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy.
Place the bean sprouts on a large leaf of lettuce, followed by the burgers and then the sauce.
Garnish with peanuts, cilantro, green onion and sesame seeds.
If you have a really runny peanut butter, you may need to add an additional 1 tsp of coconut flour to the mixture.