Roasted Corn-Red Pepper Burgers with Fajita-Spiced Mayo

A juicy roasted corn-red pepper burger on a bun with lettuce, cucumber, and fajita spiced-pickled red onion mayo.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 4 burgers

Active Time: 40 minutes

Total Time: 1 hour

We love these roasted corn-red pepper burgers with our fajita spice-pickled onion mayo, but if you’ve already got the burgers, just make the mayo!



  • 2 cups corn, fresh or frozen, defrosted

  • 1 large red bell pepper, cut into ¼-inch dice

  • 1¼ cups ¼-inch diced onion

  • 1 tablespoon plus 1 teaspoon chopped garlic

  • 1 tablespoon canola oil

  • 1 cup red lentils

  • 4 cups water

  • ½ cup plus 3 tablespoons garbanzo bean (chickpea) flour

  • 2 teaspoons vegetable bouillon powder or 1 cube, mashed with a fork

  • 1 teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

Fajita Spiced Mayo

  • ¼ cup plus 2 tablespoons plant-based yogurt

  • 2 teaspoons Dijon mustard

  • 1 teaspoon agave syrup

  • 1½ teaspoons fajita seasoning mix

  • ½ teaspoon fine sea salt

  • ½ cup plus 1 tablespoon canola oil

  • ½ cup ¼-inch diced Pickled Red Onions


  • Canola oil

  • 4 burger buns, lightly toasted, optional

  • 1 head little gem lettuce or romaine hearts, separated into leaves

  • 1 cucumber, peeled and sliced on the diagonal


Preheat the oven to 425˚F.

Combine the corn, pepper, onion, and garlic in a bowl and toss with the oil. Spread on a baking sheet. Roast until golden brown, 20 to 25 minutes.

Set aside to cool completely.

Meanwhile, put the lentils and water in a large saucepan. Bring to a boil, reduce to a simmer, and cook until the lentils are tender, but not too soft, about 25 minutes.

Drain the lentils into a colander and rinse with cold water. Let cool completely. (For quicker cooling, spread on a lined baking sheet and refrigerate.) 

While the lentils are cooling, make the mayo. In a medium bowl, whisk together all of the ingredients except the oil and the pickled red onion. Slowly, while continuously whisking, drizzle in the oil until completely incorporated. Fold in the pickled red onions. Refrigerate or set in a cool spot until ready to use.

Lower the oven temperature to 400˚F.

Combine the remaining burger ingredients in a medium bowl. (Reminder, that’s everything but the corn, pepper, garlic, and oil).

With your hands, divide the mixture into 4 equal portions and form into patties, about 4-inches across.

Heat a film of oil in a large nonstick frying pan over medium-high heat. Add the patties and cook, adjusting the heat as needed, until a rich golden brown, 4 to 5 minutes per side.

Transfer to a baking sheet and bake until warmed in the center about 5 minutes.

Arrange lettuce leaves and cucumber slices on the bottom of each bun. Top with a burger, spoon on the mayo, close the top, and enjoy!