Taco Vegan Burger With Chipotle Mayonnaise

Taco Vegan Burger With Chipotle Mayonnaise

My this week’s theme for blogging marathon is ‘Bring them on Burgers’. So, that makes it quite obvious that I’ll be making burgers for the next three days. Guess who’s gonna be dancing around in pure joy??? Simple…. My kids…. and who’s the poor one that will have to feed on these breads unwillingly??? That’s simple too…. My dear husband. He can tolerate bread for one day but not for three days straight ?

Few days back, when I went for grocery shopping, I bought Chipotle mayonnaise. This spicy mayonnaise has now replaced normal mayonnaise in my home as my kids like spicy food (though my daughter has to keep a glass of water/juice besides her plate?).

First burger in my burger series is ‘Taco veggie burger with Chipotle mayonnaise’. While I was googling for various veggie burgers, this burger caught my attention and I decided to make it for two reasons. One I’ll be making my kids happy by using their favorite Chipotle Mayo, another is taco seasoning. My sister had sent me a big pack of taco seasoning that I wanted to utilize.

Taco burger

I made burger patty by using tofu and fresh tomato Salsa. Since I wanted to make it eggless, for binding I used flaxmeal. But it couldn’t provide desired binding as my patty was falling apart while frying. So I had to add cornflour. To be on the safer side, I gave it a coating of cornflour paste and bread crumbs. This whole coating improved the texture of patty making it very crispy from outside with a soft inside. I shallow fried the patties. You can either deep fry them out bake them. This taco patty tastes good even without burger buns.

Now onto the recipe…..

Print Recipe
Taco Vegan Burger With Chipotle Mayonnaise
Prep Time 30 min
Cook Time 10 min
Passive Time 30 min
Servings
patties
Ingredients
For Taco Patties
For Coating
Prep Time 30 min
Cook Time 10 min
Passive Time 30 min
Servings
patties
Ingredients
For Taco Patties
For Coating
Instructions
  1. Press tofu brethren the folds of kitchen napkin to absorb excess moisture.
  2. Either make it crumbled with your fingers or grate it.
  3. Add fresh tomato salsa, flaxmeal paste, taco seasoning, cornflour, freshly ground pepper and salt to grated tofu.
  4. Mix well and knead like a dough.
  5. Divide the dough into five equal sizes balls and shape then into patties.
  6. Keep in the refrigerator for at least 30 minutes.
  7. Make a paste of cornflour and maida. Dip patty in the paste and roll in the bread crumbs. Press lightly to make the breadcrumbs stick evenly.
  8. Heat a nonstick pan or tawa. Pour some oil on it.
  9. Place the patties on the hot tawa and let them cook on medium high heat.
  10. Flip side to cook on other side also till golden brown and crisp.
To assemble
  1. Slit the burger bun into two halves and toast each half on tawa by using some oil.
  2. Place both halves on the counter. On upper half drizzle some Chipotle mayonnaise and the lettuce leaf on the bottom half.
  3. Place patty over the bottom bun.
  4. Top up with sliced onion, tomato slice and pickled jalapeno. Place the other half over it.
  5. The taco veggie burger with Chipotle mayonnaise is ready.
  6. Make rest of the burgers like this and enjoy the burger.
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I am sending this recipe for Blogging Marathon #70 Week 2 Day 1
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70

 

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Taco Vegan Burger With Chipotle Mayonnaise

My this week’s theme for blogging marathon is ‘Bring them on Burgers’. So, that makes it quite obvious that I’ll be making burgers for the next three days. Guess who’s gonna be dancing around in pure joy??? Simple…. My kids…. and who’s the poor one that will have to feed on these breads unwillingly??? That’s simple too…. My dear husband. He can tolerate bread for one day but not for three days straight ?

Few days back, when I went for grocery shopping, I bought Chipotle mayonnaise. This spicy mayonnaise has now replaced normal mayonnaise in my home as my kids like spicy food (though my daughter has to keep a glass of water/juice besides her plate?).

First burger in my burger series is ‘Taco veggie burger with Chipotle mayonnaise’. While I was googling for various veggie burgers, this burger caught my attention and I decided to make it for two reasons. One I’ll be making my kids happy by using their favorite Chipotle Mayo, another is taco seasoning. My sister had sent me a big pack of taco seasoning that I wanted to utilize.

I made burger patty by using tofu and fresh tomato Salsa. Since I wanted to make it eggless, for binding I used flaxmeal. But it couldn’t provide desired binding as my patty was falling apart while frying. So I had to add cornflour. To be on the safer side, I gave it a coating of cornflour paste and bread crumbs. This whole coating improved the texture of patty making it very crispy from outside with a soft inside. I shallow fried the patties. You can either deep fry them out bake them. This taco patty tastes good even without burger buns.

Now onto the recipe

Print Recipe
Taco Vegan Burger With Chipotle Mayonnaise
Prep Time 30 min
Cook Time 10 min
Passive Time 30 min
Servings
patties
Ingredients
For Taco Patties
For Coating
Prep Time 30 min
Cook Time 10 min
Passive Time 30 min
Servings
patties
Ingredients
For Taco Patties
For Coating
Instructions
  1. Press tofu brethren the folds of kitchen napkin to absorb excess moisture.
  2. Either make it crumbled with your fingers or grate it.
  3. Add fresh tomato salsa, flaxmeal paste, taco seasoning, cornflour, freshly ground pepper and salt to grated tofu.
  4. Mix well and knead like a dough.
  5. Divide the dough into five equal sizes balls and shape then into patties.
  6. Keep in the refrigerator for at least 30 minutes.
  7. Make a paste of cornflour and maida. Dip patty in the paste and roll in the bread crumbs. Press lightly to make the breadcrumbs stick evenly.
  8. Heat a nonstick pan or tawa. Pour some oil on it.
  9. Place the patties on the hot tawa and let them cook on medium high heat.
  10. Flip side to cook on other side also till golden brown and crisp.
To assemble
  1. Slit the burger bun into two halves and toast each half on tawa by using some oil.
  2. Place both halves on the counter. On upper half drizzle some Chipotle mayonnaise and the lettuce leaf on the bottom half.
  3. Place patty over the bottom bun.
  4. Top up with sliced onion, tomato slice and pickled jalapeno. Place the other half over it.
  5. The taco veggie burger with Chipotle mayonnaise is ready.
  6. Make rest of the burgers like this and enjoy the burger.
Share this Recipe
 
 

Leave a Reply

Your email address will not be published. Required fields are marked *

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