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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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Mango Curd Salad

Saturday (4/2) was Telugu New Year also known as Ugadi. It is usually celebrated with the reading of the New Years' almanac and traditional foods. 

You can read more about other years celebrations here: 2014, 2015, 2016, 2018, 2019, 2020, 2021, 2022, 2023, 2024.

This year, we celebrated another Covid-19 style Ugadi. We had Lime Rice, Mango Curd Salad, Spinach Coconut Dal, Potato Fry, Papadums, Tamarind Chutney, Onion Pakora, Paneer Vada, and of course a little Ugadi Pachadi.

This year was dominated by complementary fruit dishes of Lime Rice and Mango Curd Salad. This delicious tropical side dish has just the right amount of warm savory, spiced coconut mixed with pert, slightly sweet tart green mango, evoking thoughts of warmer, happier days to come.


Here's my recipe for Mango Curd Salad:

Mango Curd Salad

Emily (Cooking for Kishore)

This delicious tropical side dish has just the right amount of warm savory, spiced coconut mixed with pert, slightly sweet tart green mango, and it's perfect for cooling off spicy dishes! Very easily made vegan by using coconut yogurt.

Ingredients

  • 1 Mango, peeled & chopped
  • 1 Tbsp Coconut, shredded
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 Cup Yogurt
  • 1/2 cup Water
  • 1 Small Bunch of Cilantro, chopped
  • Salt & Pepper to Taste

Instructions

  1. In a bowl mix the chopped mango, shredded coconut, cilantro, yogurt, water and spices. Stir until mixed throughly.
  2. For a more developed flavor chill in fridge before serving. Enjoy!
Yield: 4-6 Servings
Prep Time: 5 mins. Cook time: 5 mins. Total time: 10 mins.
Tags: mango curd salad, curd salad, curd salad recipe, mango curd salad recipe, pachadi recipe, brittle recipe, pachadi, south indian cuisine, mango raita recipe, mango raita, raita recipe, raita

Nutrition

Calories: 71 per serving

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