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…..
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