Directions

• In a small mixing bowl, combine the rice vinegar, sugar, and a pinch of salt and pepper.
• Using a vegetable peeler, cut the cucumber into long, thin slices. Cut the strips into thin strips. Place in the vinegar mixture, toss to coat and let sit until ready to serve.
• Cut the carrot into long thin slices with a vegetable peeler and cut into thin strips. Place in a bowl of ice water until ready to serve.
• In a small mixing bowl, combine the SunButter, 1 tablespoon chili garlic paste, soy sauce, honey, lime juice, and ground dried ginger. Add water, as needed, a tablespoon at a time, until the sauce is creamy and spreadable. Reserve until serving time.
• Place the drained beans in a mixing bowl and smash with a fork or potato masher. Add the bread crumbs, eggs, cilantro, green onions, garlic, ginger, and the remaining 1 tablespoon of chili garlic paste. Mix well and let sit for 10 minutes.
• Heat some oil in a large skillet over medium heat. Divide the bean mixture into 6 equal-sized patties. Cook 5 minutes, flip, and cook for another 5 minutes.
• Drain the cucumbers and carrots. Serve the burgers on buns with the sauce, pickled cucumbers, carrots, and shredded lettuce.