# Zesty Mexican Plant-Based Cheeseburger with Spiced “Bacon” and Eggy Tofu & Ham Style Fries
## Description:
Satisfy your cravings with this light and vibrant Mexican-inspired plant-based cheeseburger! Packed with flavor, this burger features a juicy lentil and black bean patty topped with a smoky coconut “bacon” and a savory tofu-egg blend. Served alongside crispy “ham” fries made from air-fried potatoes seasoned with smoky spices and sautéed kale with a lime zing, this dish is perfect for a cheerful gathering or a laid-back dinner.
## Ingredients:
### For the Burgers:
– **Lentil and Black Bean Patties**
– 1 cup cooked lentils
– 1 cup canned black beans, drained and rinsed
– 1/2 cup cooked quinoa
– 1/2 cup breadcrumbs (gluten-free if needed)
– 1/2 small onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp cumin
– 1 tsp smoked paprika
– 1 tbsp soy sauce or tamari
– Salt and pepper to taste
– 2 tbsp fresh cilantro, chopped
– 1 tbsp olive oil (for frying)
### For the “Bacon”:
– 1 cup coconut chips or coconut bacon
– 1 tbsp liquid smoke
– 1 tbsp maple syrup
– 1 tsp smoked paprika
### For the Tofu Egg:
– 1 block (14 oz) firm tofu, drained and crumbled
– 1 tbsp nutritional yeast
– 1/2 tsp turmeric powder
– Salt and pepper to taste
– 1 tbsp olive oil (for cooking)
### For the “Ham” Fries:
– 2 large potatoes, cut into fries
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt to taste
### For the Kale:
– 2 cups kale, chopped
– 1 tbsp olive oil
– Juice of 1 lime
– Salt to taste
### To Serve:
– Whole grain burger buns
– Vegan cheese slices
– Sliced avocado
– Optional toppings: Salsa, fresh cilantro, pickled jalapeños
## Instructions:
### 1. Prepare the Burgers:
1. In a large mixing bowl, combine lentils, black beans, quinoa, breadcrumbs, onion, garlic, cumin, smoked paprika, soy sauce, cilantro, salt, and pepper. Mash with a fork or pulse in a food processor until mixed but still chunky.
2. Shape the mixture into burger patties.
3. Heat olive oil in a skillet over medium heat. Cook the patties for about 5-6 minutes on each side until golden brown and heated through.
### 2. Make the “Bacon”:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix coconut chips, liquid smoke, maple syrup, and smoked paprika until evenly coated.
3. Spread the mixture on the baking sheet and bake for 10-15 minutes, stirring halfway, until crispy.
### 3. Prepare the Tofu Egg:
1. In a skillet, heat olive oil over medium heat. Add crumbled tofu, nutritional yeast, turmeric, salt, and pepper.
2. Cook while stirring for about 5-7 minutes until heated through and slightly crispy.
### 4. Make the “Ham” Fries:
1. Preheat your air fryer or oven. If using an air fryer, set it to 400°F (200°C).
2. In a bowl, toss potato fries with olive oil, smoked paprika, garlic powder, onion powder, and salt.
3. Air fry or roast the fries for about 15-20 minutes or until crispy, shaking halfway through.
### 5. Sauté the Kale:
1. In a separate skillet, heat olive oil over medium heat. Add chopped kale and sauté for 3-4 minutes until wilted.
2. Squeeze lime juice over the kale and season with salt.
### 6. Assemble the Burger:
1. Toast the burger buns, if desired.
2. Place the lentil-black bean patty on the bottom bun, top with a slice of vegan cheese, coconut “bacon,” and tofu egg.
3. Add avocado, salsa, fresh cilantro, and pickled jalapeños as desired. Complete the burger with the top bun.
### 7. Serve:
1. Place the cheeseburger on a plate alongside the crispy “ham” fries and sautéed kale.
2. Enjoy this delightful and light Mexican-inspired feast!
This recipe combines classic cheeseburger flavors with a playful twist, making it perfect for a delicious and satisfying meal! Enjoy your vibrant creation!