# Zesty Mexican Vegan Cheeseburger with Crispy Avocado Bacon and Plant-Based Eggy Fries
**Description:**
This light and vibrant Mexican-inspired plant-based cheeseburger is a game-changer! With a zesty black bean and quinoa patty topped with creamy avocado, smoky coconut bacon, and a sprinkle of vegan cheese, this burger satisfies without the heaviness. To elevate the meal, enjoy crispy “ham” fries made from spiced sweet potatoes and tempeh. Perfect for a light lunch or a sunny weekend gathering!
## Ingredients:
### For the Burger:
– **For the Black Bean Quinoa Patty:**
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup cooked quinoa
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup breadcrumbs (gluten-free if needed)
– 2 tbsp fresh cilantro, chopped (optional)
– **For the Toppings:**
– 1 avocado, sliced
– 1/2 cup vegan cheese shreds
– 4 whole-grain burger buns
– Leafy greens (lettuce, spinach, or arugula)
– Sliced jalapeños (optional, for a spicy kick)
### For the “Bacon”:
– 1 cup coconut flakes (unsweetened)
– 2 tbsp soy sauce or tamari
– 1 tbsp maple syrup
– 1/2 tsp smoked paprika
### For the “Ham” Fries:
– 2 medium sweet potatoes, cut into thin fries
– 1 cup tempeh, sliced thinly
– 1 tsp chili powder
– 1 tsp garlic powder
– 1 tbsp olive oil
– Salt and pepper to taste
## Instructions:
### Step 1: Prepare the “Bacon”
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together coconut flakes, soy sauce, maple syrup, and smoked paprika.
3. Spread the mixture evenly on a baking sheet and bake for 10-15 minutes, stirring occasionally until golden and crispy. Remove and let cool.
### Step 2: Make the Black Bean Quinoa Patties
1. In a mixing bowl, mash the black beans with a fork until slightly chunky.
2. Add the cooked quinoa, onion, garlic, cumin, smoked paprika, salt, pepper, coriander, and breadcrumbs. Mix well until combined.
3. Form the mixture into 4 equal patties.
4. Heat a skillet over medium heat with a little olive oil. Cook patties for about 4-5 minutes on each side until browned and heated through.
### Step 3: Prepare the “Ham” Fries
1. While the patties are cooking, preheat another oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato fries with olive oil, chili powder, garlic powder, salt, and pepper. Spread them out on a parchment-lined baking sheet in a single layer.
3. Bake for 25-30 minutes, flipping halfway through, until they are crispy and tender.
4. While the sweet potatoes are baking, slice the tempeh and toss it with a bit of olive oil and salt. Add to the oven for the last 10-15 minutes until crispy.
### Step 4: Assemble the Burger
1. Toast the whole-grain burger buns on a skillet or in the oven until lightly golden.
2. Layer each bottom bun with leafy greens, a black bean quinoa patty, a few avocado slices, a generous sprinkle of vegan cheese, and crunchy coconut bacon. Add sliced jalapeños if desired.
3. Top with the other half of the bun.
### Step 5: Serve
1. Serve the zesty cheeseburger alongside a generous portion of your crispy “ham” fries. Enjoy your light and flavorful meal with a refreshing beverage or a zesty dipping sauce!
Indulge in this plant-based take on a classic burger while enjoying the spices and flavors of Mexico. It’s a delicious, guilt-free way to treat yourself!