Mexican Salsa Burger

Ingredients:
Kidney beans/Rajma - 1 cup
Onions - 1 (chopped)
Capsicum - 1 (chopped)
Carrot - ¼ cup (grated)
Home-made salsa - ½ cup
Fresh bread crumbs - 1 ½ cup
Whole wheat flour - ½ cup
Cubes of veggie seasoning - 2 (powdered)

Ingredients for-
Coating:
Oats - ¾ cup to 1 cup

Burger:
Cheese slices - 6
Home-made salsa - 6 tbsp.
Burger buns - 6
Lettuce leaves

Method:
For patty:
Soak the beans overnight.
Pressure cook the beans with required salt & water.
Drain. Cool.
Churn boiled beans in a blender to get a rough mixture.
Mix all the ingredients for the patty with the beans.
Divide the mixture into 6 balls. Press them into patties.
Coat them with oats. Keep in fridge for 30 minutes.
Heat oven at 200°C. Bake for 20 minutes or till they turn golden color.
On each piece of bottom half of bun, place lettuce leaves, one cheese slice and the patty. Top with 1 tbsp. of salsa.
Cover with top half of the bun. Serve hot.

Roasted Tomato Salsa

Ingredients:
Tomatoes - 5
Oil - 1 tbsp.
Onions - 1 (chopped finely)
Green chilies - 2 (chopped)
Coriander leaves - 2 tbsp. (chopped)
Vinegar - 1 tsp.
Pepper - ¼ tsp.
Salt - ½ tsp.
Sugar to taste or ½ tsp.
Tomato ketchup - 1 tbsp.

Method:
Pierce the tomato with a fork.
Hold it over the gas flame till the skin turns blackish and charred.
Roast all the tomatoes like this.
Cool and peel.
Do not wash after peeling.
Chop 2 tomatoes.
Puree the other 3 tomatoes.
Heat oil and add the onions and green chilies.
Cook till onion turn soft.
Add all other ingredients one by one and cook for 2 minutes.
Remove from heat. Salsa is ready.
RB

Posted in: Mexican Cuisine, side dish, Snacks