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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Masala Borugulu - Spiced Puffed Rice Snack Mix

This is one of Kishore's favorite childhood snacks, Masala Borugulu - Spiced Puffed Rice Snack. Puffed rice is used to make a wide variety of dishes in India while in the States it is generally seen primarily as a breakfast food like Rice Krispies or Rice Cakes. Puffed Rice in South India is offer to God during pooja, eaten in savory & sweet dishes during festivals like Makar Sankranti, and often seen at roadside snack stalls. So we decided to give it a try to make this dish from his childhood memory and it turned out really well! This is a great quick snack that can be altered to your tastes, more salt, sugar, nuts, no nuts completely up to you!  Here's my recipe:

Masala Borugulu - Spiced Puffed Rice Snack Mix

Emily (Cooking for Kishore)

This is a great quick snack that can be altered to your tastes, more salt, sugar, nuts, no nuts completely up to you!!

Ingredients

  • 1 cup Puffed Rice, Marmaralu
  • 1/2 cup Roasted Peanuts
  • 1/3 Cup Roasted Cashews, pieces
  • 1/2 cup Unsweetened Grated Dried Coconut
  • 10 Curry Leaves
  • 1 tsp Ground Turmeric
  • 1-2 tsp Red Chili Powder
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Red Chili
  • 4 Tbsp Ghee
  • 1/2 tsp Ground Black Pepper

Instructions

  1. If Peanuts & Cashew Nuts are raw: Heat ghee add peanuts and cashew nuts then roast till light golden brown, drain and set aside. In the same ghee add curry leaves and allow to turn crisp, drain and set aside.
  2. In the same oil, add coconut and roast till golden brown. Once it turns golden brown, add nuts and curry leaves. Add turmeric powder, salt, black pepper, sugar and red chili powder and mix well.
  3. Add the puffed rice and mix, roast on low for about 2-3 minutes stirring continuously. Keep mixing through out. Take it off the heat and allow to come to cool to room temperature. Store in an air tight container, will last for a week. Enjoy!
Yield: 4-6 Servings
Prep Time: 5 mins. Cook time: 10 mins. Total time: 15 mins.
Tags: puffed rice snack,pongal recipe,south indian puffed rice snack,masala borugulu,borugulu recipe

Nutrition

Calories: 256 per serving

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