Spicy Bean Burgers, Fajita Style

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3 cup dry kidney beans, presoaked (do not use canned beans)
1/3 cup carrot, shredded
3 cloves garlic, crushed
2 teaspoons chili powder
1 1/2 teaspoons salt
3/4 teaspoon coarse ground black pepper
3 tablespoons thick & chunky picante sauce, medium spice
6 tablespoons whole wheat bread crumbs
1 1/2 cup sautéed onions & peppers (recipe below)
12 tablespoon guacamole (recipe below)
6 whole wheat buns, toasted
Green leaf lettuce
1 tomato, thinly sliced
12 tablespoons thick & chunky picante sauce, medium spice



Measure kidney beans into food processor. Add carrot, garlic, chili powder, salt and pepper. Pulse until chunky, not pureed. Add 3 tablespoons picante sauce. Pulse until mixture is a smoother paste, but still has chunks of recognizable beans. Add breadcrumbs. Pulse food processor until thoroughly mixed. Mixture should be firm but malleable. Shape into 6 patties (from about 1/2 cup of mixture each). Grill bean burger patties over medium flame until browned, about 10 minutes on each side. Meanwhile, prepare toppings. Sautéed Onions and Peppers 2 tablespoons olive oil 1 large white onion, thinly sliced 1 large red bell pepper, sliced 1 large green bell pepper, sliced In a mixing bowl, toss olive oil with onion and peppers. Grill over medium flame in a vegetable basket or on a grilltop cooking grid, stirring and turning occasionally. Cook until most of the onions are browned or even blackened, and the peppers are cooked through, but still plump and colorful, about 10 minutes. Guacamole 3 Hass avocados 1 1/2 teaspoons lemon juice 2 tablespoon cilantro, chopped 3 cloves garlic, crushed 1/8 teaspoon white pepper Scoop flesh from avocados into small mixing bowl. Mash together with lemon juice, cilantro, garlic and white pepper. Toast whole wheat buns on the grill. Place a patty on each bun and top each with 2 tablespoons guacamole, 1/4 cup sautéed onions and peppers, green leaf lettuce, tomato and 2 tablespoons picante sauce. Serve with tortilla chips and salsa. Yields 6 burgers.