These fajita spiced burgers are insane (even if I do say so myself- but I do love Mexican flavors and a bit of spice), pair them with my homemade wholemeal burger buns and coleslaw for your next fake-away Friday! You can either have a low calorie and fat veggie burger with no coating or add a crispy, spicy nacho coating for those of you who love a crunch in your burger (which I definitely do). The entire thing is only 548 calories for the burger, coating, wholemeal bun AND coleslaw.
I really hope you love this recipe because its taken lots of fine-tuning to make this recipe perfect!
Serves 4 large burgers – divide mixture into 8 for smaller slider sized burgers.
For the burger:
- 1 large sweet potato, peeled & cut into chunks
- Small handful of cooked kidney beans (approx. 85g)
- 50g frozen petit pois/ peas
- ½ large pepper, cut into small chunks
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 chilli, finely chopped
- 1 medium egg
- 50g breadcrumbs (I make my own by toasting bread and blending in food processor)
- ½ tbsp chilli powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tbsp roughly chopped parsley (approx. 5g)
- Salt & pepper
- 1 calorie cooking spray
For the nacho coating:
- 30g wholemeal flour
- 1 egg
- 1 tbsp milk
- 50g tortilla chips (I used chilli heatwave Doritos because they’re my favourite)
- 30g breadcrumbs/ toast
- 1/2 tbsp chopped parsley (approx. 3g)
- Steam sweet potato for 10 minutes.
- Once sweet potato is tender, mash in a bowl and leave to cool.
- Meanwhile, sauté peppers and onions in low calorie cooking spray, salt & pepper for 5 mins.
- Add the spices & garlic, sauté for another minute until spices are fragrant.
- Mix all the burger ingredients together in mixing bowl.
- Divide mixture into 4 and roll into balls and place onto a baking tray covered with cling film, press down on balls to form a burger shape.
- Place tray with burgers on in freezer for at least 1 hour to firm up
- OPTIONAL: For crispy coating (if burgers left to freeze over 1 hour let it defrost a little- 10 mins – before coating so that it sticks well)
- Coat frozen burgers in seasoned wholemeal flour, shake off excess flour. (If left over 1 hour defrost for at least 10 mins before coating).
- Whisk together egg and milk, then coat burgers in mixture.
- Blend/mix together breadcrumbs, tortilla chips and parsley, then coat burgers in mixture.
- Cook in 220°C (200°C fan) oven for 20 minutes, turning mid-way through cooking.
Can freeze burgers up to 3 months and use when needed following step 9 to reheat, cooking from frozen.
- Only 548kcal with burger bun and coleslaw!
- High fibre(half your recommended daily amount)
- High protein (21g)