Swap Ready

Zesty Cinco De Mayo Vegan Fajita Burgers

Saturday is Cinco De Mayo and it’s a great reason to celebrate over the weekend with these Zesty Cinco De Mayo Fajita Burgers. They’re the perfect option for those who want to celebrate with a fusion of Mexican and American favorites: fajitas plus burgers. I absolutely love burgers topped with fajita vegetables, so I knew I’d love these burgers with fajita veggies mixed in even more.

Vegan Fajita Burgers

Author/Source:

Kristi @ onceamonthmeals.com Adapted from Fajita Turkey Burger

Ingredients:

  • 2 cups ground beef substitute (I use Lentil-Brown Rice Ground Beef Substitute, but the squishy store-bought kind will work, too)
  • 2 teaspoons garlic, minced
  • 0.25 cups onion, finely chopped
  • 0.5 cups green bell pepper seeded and finely chopped
  • 0.5 cups red bell pepper seeded and finely chopped
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • 1.5 teaspoons cumin, ground
  • 1 teaspoons thyme dried leaves, crushed
  • 0.5 teaspoons hot sauce
  • 0.25 teaspoons salt
  • 0.125 teaspoons pepper
  • 0.25 cups cilantro, fresh, chopped

Directions:

Put “beef” in a large mixing bowl. Mix the cumin, thyme, and salt and pepper together and add to the “beef”. Add chopped onion, green pepper, red pepper, and the jalapeño. Add garlic. Add the cilantro and hot sauce. Mix well. Form into patties. If you have any trouble getting the beef to stick together, add a bit of liquid (like water or vegetable broth). Also, this great tip comes from a test cook: to make it easier to form into patties, wet your hands! Cook in skillet with olive oil over medium high heat for 3 to 4 minutes on each side.

Don’t like to fry? Try this alternate cooking method: Bake at 350 for 30 minutes on a greased cookie sheet, flipping once halfway through.

Is your mock meat too crumbly? Add a binder, like one of these egg substitutes.

Freezing Directions:

Put “beef” in a large mixing bowl. Mix the cumin, thyme, and salt and pepper together and add to the “beef”. Add chopped onion, green pepper, red pepper, and the jalapeño. Add garlic. Add the cilantro and hot sauce. Mix well. Form into patties. Flash freeze. Divide among freezer bags and refreeze. To serve: Thaw. Cook in skillet with olive oil over medium high heat for 3 to 4 minutes on each side.

Servings: 4 (4 burgers or 6-8 sliders)

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

5 Responses to “Zesty Cinco De Mayo Vegan Fajita Burgers”

  1. SarahM says:

    These sound wonderful!

    • kristi says:

      They are incredible, if I do say so myself. ;) Our whole family (including two toddlers, 3 and almost 2) gobbled them up gleefully. You know that’s a win!

  2. Kimberly says:

    I tried these last night and I must have done something wrong. My patties formed just fine, but they suck to the pan (the same pan I use for frying everything, including the Zucchini Carrot Fritters – which were out of this world!). Also when I tried to flip them they fell apart. I tried adding more oil to my pan, and nothing seemed to work. So, I just mashed everything together, cooked it a few more minutes and served on a bed of lettuce and topped with cheese & sour cream, then set out tortilla chips for everyone to dig in. I quadrupled the batch, so I just divided what was left among freezer bags, still in mush form. I think I’ll serve it in tortillas, burrito style, or just use to make quesadillas. The flavor was great! I just couldn’t figure out how to cook them right. Do they have to be preformed and frozen first? I always make the recipes double (or more) and serve it for dinner that night, then freeze the rest for future meals. Any thoughts on where I may have gone wrong?

    • kristi says:

      Hmmm..Well, I’m so glad you were able to figure something out to be able to eat them. Great ingenuity! I had mine both ways (pre-frozen and after-frozen). The only thing I can think is just a difference in the wetness of our ingredients. Next time that happens, I’d just add in breadcrumbs or even oats to make the patties a little drier. Or add an egg or egg substitute to make it bind more, depending on the reason for them falling apart. Hope that helps!

  3. [...] If you are not into eating meat, try this vegan fajita flavoured burger using ground beef substitute and garnished inside of a bell pepper. Recipe here… [...]

Leave a Reply

After hitting submit your comment will await moderation.