This recipe has all of the zesty, smoky flavor fajitas offer, in burger form. That's right. Sandwiched between two charred buns sits a corn-black bean patty that is topped with a mix of colorful bell peppers, tender onions, and plenty of seasoning. Top with avocado, vegan sour cream, and vegan cheese for the authentic Latin flavor.

Fajita Burger [Vegan]



For the Fajita Vegetables:

  • 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

For the Avocado Sour Cream:

  • 1/2 cup vegan sour cream
  • 1 medium ripe avocado, mashed well
  • 2 teaspoons fresh lime juice
  • Salt and black pepper

For the Patty:

  • 2 tablespoons olive oil, divided
  • 1 cup corn kernels, frozen
  • 1/2 of 1 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, drained and rinsed
  • 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


To Make the Fajita Vegetables:

  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.

To Make the Avocado Sour Cream:

  1. Combine all the ingredients in a small bowl using a spoon. Taste and adjust seasoning with salt, black pepper, and lime juice.

To Make the Burgers:

  1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the corn, onion, garlic, cumin, oregano, 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 six 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 four burgers.
  3. Preheat oven to 350°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 vegetables 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 spreading the bottom buns with avocado sour cream, add a burger, and add the top bun. Serve.