Flamin’ Fajita Burger

Serves 2 • Prep 10 min • Cooking 25 min
Vegans
Get this Stuff
For the shoestring fries 
  • 1 litre veg oil 
  • 2 Maris Piper potatoes, peeled & washed 
  • 1 tsp cornflour 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1 tsp garlic powder 
For the fajita veg medley 
  • 1 tbsp olive oil 
  • 1 small red onion, peeled & cut into wedges 
  • 2 garlic cloves, peeled & finely chopped 
  • 1 red/green pepper, cut into chunks 
  • 1 red chilli, sliced 
  • 2 tsp fajita seasoning 
  • 1 tbsp maple syrup 
  • Juice of 1 lime 
For the rest 
  • 2 tbsp olive oil 
  • 4 Tofoo Tex Mex burgers 
  • 2 brioche buns 
  • 2 heaped tbsp salsa 
  • 1/4 lettuce shredded/mixed leaves
  • 1/2 avocado, sliced 
  • 2 tbsp sour cream 
  • 2 chillis to skewer 
Do this stuff
  1. Pre-heat your oven to 160, 140 fan, gas 3. Start with the shoestring fries by heating your oil in a deep, heavy pan over a medium-high heat/deep fat fryer. Cut/julienne your potatoes into matchstick-sized fries and pop in iced, cold water for 5 mins.
  2. Drain your potatoes and dry in a tea towel before tossing in cornflour and adding to your hot oil (test by dropping in one fry- it should sizzle and float). Fry for 3 mins until golden, drain and toss in cumin, coriander, garlic and a large pinch of salt and pepper. Lay out on a lined baking tray and set aside.
  3. Onto your fajita veg. Heat 1 tbsp of olive oil in a medium, non-stick pan over a medium heat and add your onion and garlic, frying for a few mins until fragrant and softened.
  4. Add your pepper, chilli, fajita seasoning, maple syrup and lime and fry for a further 5 mins, stirring as you go until softened. Add a pinch of salt and pepper and set to one side over a very low heat.
  5. In another large, non-stick pan heat 2 tbsp of olive oil, add your Tofoo Tex Mex burgers and fry for a 4-5 mins each side until cooked through. Meanwhile, pop your fries in the oven to warm up.
  6. Heat your griddle pan to high and char your brioche buns. Now to assemble! Dollop your salsa across the bottom of each brioche bun and top with shredded lettuce/mixed leaves
  7. Top each with 1/4 of the charred veg, followed by a Tex Mex burger. Top each with the rest of the charred veg, another Tofoo burger and then finish with sour cream, sliced avo and crown with a few fries and your brioche lid. Skewer with a chilli and serve with shoestring fries and dips of choice for the ultimate fajita night in!
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