Thai Peanut Burger Wraps with Spicy Peanut Dipping Sauce

Lunch at work is very very important to me. I wait all morning for lunch and I need to have a good lunch or the rest of the day could be a shambles. It?s the reward for getting though the morning. So since we?ve come back from Christmas holidays (yeah I know weeks ago) Mike and I have been indulging in eating our lunch out and not bringing lunch from home which is our usual style. I?m a bit over my usual bagels so this week I decided to make some burgers. These burgers are from Vegan Planet and are really really good. By far some of the best burgers we?ve ever had and the sauce just tops it off nicely.
I wrapped these ones up so we could heat them in the sandwich maker ? cause another thing about me, I like a hot lunch, picky hey? But wrapping them up like a falafel in alfoil was a GREAT IDEA! I?ll definitely be making more wraps, wrapped in alfoil and shoved under the sandwich toaster/maker thingo.
Ingredients1 medium chopped red onion 1 small seeded and chopped red capsicum 2 garlic cloves, minced 2 tsp peeled and minced fresh ginger 1/2 cup ground unsalted dry-roasted peanuts 300g firm/extra-firm tofu, drained and mashed 3 tbsp smooth natural peanut butter 2 tbsp chopped fresh Thai basil 2 tbps tamari or dark soy sauce 1 tbsp sweet chilli sauce 1/2 cup dry bread crumbs 2 large or 4 small soft flour tortillas or yiros bread Serve withShredded romaine lettuce Tomato Cucumber Spicy Peanut Dipping Sauce DirectionsPreheat the oven to 180 degrees C. In a food processor, combine the onion, bell pepper, garlic, ginger, and peanuts. Pulse to blend, leaving some texture. Add the tofu, peanut butter, Thai basil, tamari, chili sauce, and salt to taste and pulse until the mixture is well combined. Shape the mixture into 8-10 small patties and coat evenly with the bread crumbs. Arrange the burgers on a lightly oiled baking sheet and bake, turning once, until browned on both sides, 25 to 30 minutes total. To assemble, crumble the burgers into chunks, so that they roll up easily. Place them end to end on the lower third of the flatbreads. Drizzle with the peanut sauce, add lettuce, chopped tomato and sliced cucumber, and roll up. Wrap in alfoil and when lunch time comes around shove this bad boy in the sandwich heater/toastie/press.
Spicy Peanut Dipping Sauce
Ingredients
1/2 cup natural peanut butter 1 tbsp minced garlic 1/4 cup tamari or other soy sauce 1/4 cup water, or more as needed 1 tps rice vinegar 2 tbsp Sweet chilli sauce 1 tsp sugar or natural sweetener Directions
In a small bowl or food processor, combine the peanut butter, garlic, tamari, water, vinegar, chili sauce, and sugar until well blended. Taste and adjust the seasonings. Add more water if the sauce is too thick. 2 Use at once, or cover and refrigerate until ready to use. Stored properly, this sauce will keep for 4 to 5 days.
These recipes come from:

Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World
by Robin Robertson
Recipes can be found at Google Books.