9.17.2014

fajita burger



Day 13 VeganMoFo is this loaded Fajita Burger with Avocado Sour Cream. It is packed with fajita seasoning and fajita veggies, all stuffed onto a corn and bean burger. What do you add to a fajita? Cheese, sour cream and avocado! Done!

This was one terribly delicious burger! I charred the bun a little to give it an extra smoky flavor, but those veggies deliver on their own.

Fajitas are my absolute favorite meals to grab at  Mexican or Tex-Mex places, so for me this was a must make burger. It's an easy one to make that takes you to a Mexican mom-and-pop joint without leaving your kitchen.




Don't miss my twitter chat with The Food Duo tonight at 8 EST and 5 PST.  If you haven't checked out their List-mania theme for MoFo, get a move on.

HERE is the twitter chat link (and you should also follow me on Twitter): @ZsuDever.

Last order of business, remember to enter the giveaway for "Vegan TacosHERE.

Back to the burger...





Fajita Burger with Avocado Sour Cream
Makes 6 burgers
2 tablespoon olive oil, divided
1 cup frozen corn kernels, frozen
1/2 medium onion, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt and fresh ground black pepper
1 (15.5-ounce) can kidney beans, rinsed and drained
1/2 cup chopped cilantro
3/4 cups vital wheat gluten (Stirred before measuring)
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium tamari
1/2 teaspoon chili powder
4 burger buns, toasted
1/2 cup shredded vegan cheese
Fajita Veggies, recipe below
Avocado Sour Cream, recipe below
1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the corn, onion, garlic, cumin, oregano and salt and black pepper, to taste and stir and cook until the corn is golden, about 5 minutes. Add the beans, stir and cook for 1 minute. Remove from heat and cool thoroughly.
2. Add the cooled mixture to a food processor. Add the cilantro and pulse just to break up the beans, about 6 (1-second) pulses. Transfer to a bowl and add the gluten flour, lime juice, tamari, chili powder and 1/2 teaspoon salt. Knead until the mixture forms gluten threads. Form the mixture into 4 burgers.
3. Preheat oven to 350-degrees F. Spray a baking sheet with oil and arrange the patties evenly. Bake for 30 minutes-flipping after 15 minutes.
4. Heat 1 tablespoon oil in a large skillet over medium heat. Add the burger patties and cook for 2 minutes. Flip, add 2 tablespoon cheese to each burger, divide the fajita veggies evenly on top of each burger, add 1/4 cup water to the skillet, cover the skillet and cook until the cheese melts.
5 Make the burgers by spread the bottom buns with avocado sour cream, add a burger and add the top bun. Serve.

Fajita Veggies
1 tablespoon olive oil
2 small bell peppers, mixed colors, sliced thin
1/2 medium onion, sliced thin
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1. Heat the oil in a large skillet over medium-high heat. Add the vegetables and spices and stir and cook until crisp-tender. Remove from heat and set aside.
Avocado Sour Cream
1/2 cup vegan sour cream
1 medium ripe Hass avocado, mashed well
2 teaspoons fresh lime juice
Salt and black pepper
1. Combine all the ingredients in a small bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.

© 2014 Copyright Zsu Dever. All rights reserved.









I am linking to these recipe parties: Healthy Vegan FridaysWhat I Ate Wednesday and Virtual Vegan Linky Potluck. 


 


25 comments:

  1. My boyfriend just looked over my shoulder and yelled "I WANT THAT!" :)

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  2. OH YUM! this looks incredible. I love fajitas too. Definitely book marking this for sometime in the near future.

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    Replies
    1. Awesome! Bring on the fajita in all its wonderful variations!

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  3. Ooh, that is a great looking burger! I love fajitas too, and so I know this would be a big winner with me.

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  4. I love this idea! I'll have to give it a shot some time.

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  5. Your burgers are just getting better and better, Zsu!

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  6. Replies
    1. I'm sure the kids wouldn't like it, lol!

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  7. wow am just loving it... incredible...

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  8. Oh Zsu - this looks fantastic! It looks all messy and delicious and awesome! Thanks for sharing it with us at Healthy Vegan Fridays =) I have pinned this awesome recipe to our Pinterest Board.

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  9. What can you substitute for the gluten? I am gluten intolerant.

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    1. Hi Tari,

      Yes, it is a binding agent. I'd sub gluten free bread crumbs, about 1 cup. No need to bake it, just pan-fry it as it would no longer need the baking time. Thanks for visiting!

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  10. how are the buns vegan? burger buns usually have egg and milk. Do u have a vegan yeastfree bun recipe?

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    1. Hi Emawati,

      My buns are always vegan; otherwise I don't buy them :) From my experience, burger buns can be either one, so I check labels carefully. Of course, that also depends on where you live.

      I do not have a yeast free bun recipe. What you might be looking for is a quick bread recipe, one that uses baking powder and baking soda to leaven the dough. I'd check the web for vegan yeast-free bread. I'm sure you can find one!

      Thanks for visiting!

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  11. Would you be able to sub cashew cream in place of the vegan sour cream?

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    Replies
    1. Absolutely! Cashew cream would be a great sub for the sour cream! Thank you for visiting, Natasha.

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  12. Oh my goodness, that looks spectacularly good! I always like finding your recipes - my kind of flavours!

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  13. WOW...this is honestly one of the best veggie burgers I have ever made (and we make a lot of them). The texture from the combo of wheat gluten and the black beans is perfect. We've also had our fair share of bland veggie burgers in the past, but this is definitely NOT one of them! Thanks for the amazing recipe - I'm going to make these all summer!! (and forever)...

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    Replies
    1. I am so, so pleased that you liked it! I am so very appreciative of the feedback; I really love those, so thank you!!

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