Vegan fajita burgers
- 1 15oz can pinto beans, drained
- 1 1/2 cup oats, divided
- 1 flax egg (1 tbsp flax, 3 tbsp water)
- 1 bell pepper, chopped
- 1 small (or 1/2 large) yellow onion, chopped
- 1/2 cup mushrooms
- 1 jalapeno, de-seeded
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- S&P, to taste
Makes 6-8 burgers
Combine the following:
- 1/4 cup flax meal
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Sea salt, to taste
- Preheat oven to 375.
- Pulse oats until finely ground. Set aside.
- Add 1 tbsp olive oil to a skillet and saute onions, peppers garlic and jalapeno until they're soft and just start to turn brown. Allow to cool.
- Place 1 cup of the oat flour, 1/2 the beans, and vegetables in a food processor and pulse until combined.
- Add mixture to a bowl and add remaining half of the beans, flax egg, 1 tbsp oil and spices/seasoning. Mix together, adding remaining 1/2 cup oats as needed to create your desired consistency. Refrigerate for at least 1 hour to firm.
- After they've properly chilled, place the flax coating on a plate and coat both sides of the burgers. Bake for 20 minutes, flipping halfway through. Enjoy!
I had mine on a delicious fresh salad tossed in a simple vinaigrette and topped with hemp seeds.
I was unsure how these burgers would turn out because the mixture was super moist. I actually got the idea to coat them in flax because they seemed like they would fall apart otherwise. Luckily after they cooked they were firm and had both great texture and flavor. Cooking some of the vegetables beforehand adds more flavor than using just raw vegetables; the sauteed onions and peppers complimented the smoky spices nicely. However, I would advise against cooking the mushrooms because they would probably make the mixture too moist. Overall it was another vegan burger success!