Here’s another uniquely Texan spin-off that’s fairly easy to find throughout the city, both in restaurants and at homes. Chances are that if you find yourself in a place serving hamburgers, there’s a fajita burger sitting on that list. Due to the unique flavors in the fajita seasoning mixture it’s personally one of my favorites to make.
- ½ C Sour Cream
- 1 Avocado, sliced
- 1 Large Tomato, sliced
- 4 Slices Monterey Jack (or cheddar) Cheese
- 4 Hamburger Rolls
- 1 Red Bell Pepper, sliced into thin strips
- 1 Large Poblano or Anaheim Pepper, sliced into thin strips
- 1 Tbsp Olive Oil + 1 Tbsp Olive Oil
- 3 Tbsp Fajita Seasoning
- 1 Lb Ground Beef, pressed into 4 patties
- 1 C Fresh Chopped Cilantro (if desired)
- 1-2 Finely Diced Jalapenos (if desired)
- 1 Wedged Lime (if desired)
After forming the ground beef into patties, use 2 Tbsp fajita seasoning to press into both sides of patties. Heat a large skillet with 1 Tbsp olive oil to medium heat. Place burger patties into skillet and cook for 6-7 minutes per side. Lay slice of cheese on top, cover skillet and cook for another minute. Remove patties from heat to rest for 5 minutes. While the burgers are cooking, heat 1 Tbsp olive oil in a medium pan to medium heat. Add poblano (or Anaheim) peppers and red peppers to pan and toss with 1 Tbsp fajita seasoning. Cook peppers for 6-7 minutes, stirring occasionally. Place cheeseburger patties onto bottom buns, top with peppers, avocado, tomato, sour cream and top buns. If you want to add more heat, try adding a chopped jalapeno or two to your pepper mix. I also recommend adding a little fresh cilantro and a squeeze of lime to your finished burgers.