Fall Football Series: Black Bean Fajita Burger

The second recipe in the fall football series is a Black Bean Fajita Burger. I'm not a huge meat lover (besides chicken and turkey), and Nate and I have meatless meals at least once a week. We LOVE burgers and usually do turkey burgers. However, when I have a little extra time on my hands I love to experiment in the kitchen. Black beans are a favorite of mine. I use them in my taco bowls, in salads, Gabe's quesadillas, mixed with cauli-rice... you get the picture. They're pretty versatile. They also provide a great base for a meatless burger! This burger is full of flavor and hearty without weighing you down. We were happy to add this to our favorites list! Even Gabe loved it, so it's totally toddler approved!

Let's get started!

Ingredients 

• 1 can low-sodium black beans, drained and rinsed
• 1/4 cup frozen roasted corn, thawed 
• 1tbsp plain hummus 
• 1/4 cup fresh cilantro, chopped 
• fajita seasoning (we make our own) 
• 1 tsp chili powder
• 1/4 tsp cumin 
• 1/4 tsp garlic powder 
• 1 1/2 tablespoon extra virgin olive oil, divided use 
• 1 tsp sea salt 
• 1 tsp black pepper 
• 2 large eggs
• 1 1/2 cup panko bread crubs 
• 5 slices pepperjack cheese 
• 1 red bell pepper, sliced 
• 1 yellow bell pepper, sliced 
• 1/2 red onion, sliced 
• 1/2 cup guacamole (we made our own) 
• Pulse 1 avocado with 1/3 cup fresh pico de gallo 
• 5 hamburger buns of choice 

Instructions 

• Preheat oven to 425* 
• In a large blender (we have a ninja) or food processor, place the beans, corn, hummus, cilantro, fajita seasoning, olive oil, and pepper (salt is optional). Pulse until a chunky paste forms. The mixture shouldn't be fully smooth (some bean pieces are okay!) Pour paste into a large bowl. 
• In a separate small bowl, whisk two eggs. Pour eggs into the bean paste and stir to combine. Add in the panko. The resulting consistency should be thick. 
• Make 5 large patties out of the bean mixture and place on a foil lined baking sheet. 
• Cook the patties for 18 minutes, place cheese slices on the burgers and cook for 2 minutes more.

• While the burgers are in the oven, prepare the veggies. 
• In a large skillet over medium-high heat add the peppers, onions, and 1/2 tbsp olive oil. Cook, stirring occasionally, until the veggies have a slight char and are soft. 

• Place burgers on the bun, top with guacamole and fajita veggies and enjoy!
  

These burgers are perfect for fall and winter because they don't require a grill. They're quick and easy to put together and are a great meatless option! I run healthy lifestyle groups each month where I share meal plans and recipes. If you're interested in learning more or joining one, please fill out this form and I will get back to you shortly.