I try to have veggie or bean burgers on hand whenever I can. And this is a new delicious variation that we’ve been enjoying all summer long. I just love that these make a dozen burgers at one time – with tons of flavor. Leftovers freeze really well, and warm up beautifully.
They start with tempeh, and get an extra kick from onions, salsa, and Homemade Mexican Seasoning (my recipe below). Plus with the addition of kidney beans, sweet potatoes, and Power Greens, they’re bursting with nutritious micronutrients and fiber.
These Fiesta Fajita Burgers are wonderful topped with Roasted Peppers and Onions (my recipe below) but they’re great with simply lettuce and tomato, avocado and salsa, yogurt and mustard…you name it.
I hope you love them too!
FIESTA FAJITA BURGERS
1 8-ounce block tempeh
1 15-ounce can kidney beans, drained and rinsed
2 cups fresh Power Greens (or baby kale, spinach, etc.)
1 large onion, quartered
1 cup cooked sweet potato
1/4 cup ground flaxseed meal
1/4 cup salsa
2 tablespoons Homemade (or prepared) Mexican Seasoning (recipe below)*
generous sprinkle Cajun or Creole seasoning
Garnish (optional)
Roasted Peppers and Onions (recipe below)**
Instructions
Preheat oven to 425 degrees.
Add all ingredients to a large food processor and process until almost (but not entirely) smooth.
Empty contents onto a clean cutting board. Divide mixture evenly into 12 portions, and form evenly into burger-shaped patties.
Place burgers on a large oven-safe griddle or nonstick baking sheet. Bake for approximately 25 minutes, and carefully flip. Reduce oven to 375 degrees. Continue baking for an additional 10 to 15 minutes, or until golden brown and almost firm.
Remove burgers from oven, and serve open-faced on toasted sprouted whole-grain buns, along with your favorite flavorful toppings and condiments.
* Homemade Mexican Seasoning
I make this ahead, and just store it in a little jar with my spices. I often multiply this recipe 4 times, which makes around one cup. I find that approximately 2 heaping tablespoons equal one store-bought seasoning packet.
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne
Mix ingredients together in a medium size bowl, and store in a small jar or airtight container.
**Roasted Peppers and Onions
1 red bell pepper, diced
1 yellow bell pepper, diced
1 sweet onion, diced
salt and pepper, and Cajun or Creole Seasoning, to taste
Preheat oven to 400 degrees. Add peppers and onions to a nonstick roasting pan. Roast uncovered for 15 minutes, then stir gently, and add a splash of water if needed to avoid sticking. Continue to roast for another 10 minutes, or until tender. Remove from oven, season to taste, and set aside.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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