Fajita Burger
[Vegan]

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.