Homemade Plant-Based Fajita Burger
Can’t get enough mexi-flavour? Us either. When Taco Tuesday has come and gone, the next best thing is fajitas. We’ve done a classic Chickpea Fajita and and Fajita Grilled Cheese, but this slightly spicy burger is our current favourite. It’s packed with protein from tempeh and black beans, vitamins and minerals from crunchy and colourful fresh peppers, and healthy fat from avocado. And since it’s all stacked on our Sprouted Power™ Whole Grain Hamburger Buns, you know you’re serving up a fibre-rich family meal.
For the patties:
1 package tempeh
1 can black beans, drained and rinsed
1 cup rolled oats
1/2 small onion, diced
2 garlic cloves, minced
1 jalapeno, seeded and roughly chopped
2 tablespoons cilantro leaves
1 tablespoon adobo sauce (from a can of chipotle peppers in adobo)
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt and pepper to taste
For the topping:
2 teaspoons olive oil
1 red pepper, thinly sliced
1 green pepper, thinly sliced
½ a yellow or orange pepper, thinly sliced
½ white onion, thinly sliced
4 Silver Hills Sprouted Whole Grain Hamburger Buns
1 teaspoon olive oil
Guacamole or smashed avocado
4 slices non-dairy cheese
- Preheat oven to 350°F. Make the patties by combining ingredients in the bowl of a food processor and pulse until large pieces are broken down but leaving mixture with texture. Form into 4 large patties and place on a parchment-lined baking sheet and bake until nicely browned, approximately 15 minutes, flip and bake another 7 to 10 minutes until firm and browned on the second side
- While the patties are cooking, sautée the pepper and onions in olive oil until softened.
- When ready to serve, split the buns open and brush the outside with oil. Place in the oven until warmed through, approximately 8 minutes.
- To assemble, spread avocado on bottom buns, top with patties, cheese, pepper and onion mixture and top buns.