Fajita Burgers with Avocado Sour Cream

Fajita Burger with Avocado Sour Cream

Makes 6 burgers

www.ZsusVeganPantry.com

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.