Fajita Spiced Veggie Burgers

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.

fajita spiced veggie burger steps.JPG


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)


  1. Steam sweet potato for 10 minutes.
  2. Once sweet potato is tender, mash in a bowl and leave to cool.
  3. Meanwhile, sauté peppers and onions in low calorie cooking spray, salt & pepper for 5 mins.
  4. Add the spices & garlic, sauté for another minute until spices are fragrant.
  5. Mix all the burger ingredients together in mixing bowl.
  6. 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.
  7. Place tray with burgers on in freezer for at least 1 hour to firm up
  8. 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)
    1. Coat frozen burgers in seasoned wholemeal flour, shake off excess flour. (If left over 1 hour defrost for at least 10 mins before coating).
    2. Whisk together egg and milk, then coat burgers in mixture.
    3. Blend/mix together breadcrumbs, tortilla chips and parsley, then coat burgers in mixture.
      fajita spiced veggie burger coating steps.JPG
  9. Cook in 220°C (200°C fan) oven for 20 minutes, turning mid-way through cooking.
  10. Serve

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)

fajita spiced veggie burger nutrition

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