Fajita Burgers

It’s mid August and this is the first burger I’ve had this summer.  And it wasn’t even grilled because the day we had them, it was pouring rain.

This is unacceptable and I aim to change this situation soon.

I’m not much of a straight up burger girl.  I like things in my burgers, on top of my burgers, and all around my burgers.  I like burgers with flavor and little surprises along the way.

I don’t really care for just a generic patty because that’s no fun and I like to play with my food!

I had some bison that needed used up and decided to see if I could make a fajita style burger.  That is, I wanted a burger that reflected some of the flavors you would find in a fajita.

This burger turned out really great tasting for a first experiment.  I have a few tweaks I’d like to make to it, but it’s a lovely burger perfect for a relaxing weekend BBQ.

Andrea’s Fajita Burgers

  • 1lb Ground Bison (you pick the cut)
  • 1/2 Green Pepper, finely chopped
  • 1/2 Medium Onion, finely chopped
  • 1TBSP Tomato Paste
  • Big Pinch Red Pepper Flakes
  • Salt and pepper, pinch
  • 1/2tsp Garlic Powder
  • 1/2tsp Chili Powder
  • 1/2tsp Smoked Paprika
  • A good dose of hot sauce
  • 4TBSP of a Summer Ale
  • Olive Oil for sauteeing

In a large glass mixing bowl add in the ground bison.  In a medium sized skillet, heat olive oil (about 1/2 TBSP) over medium-high heat. Add in the peppers and onions and stir.  Sautee for about 3 minutes.  Add in the seasonings, the tomato paste, the hot sauce, and the beer.  Stir, and allow to sautee for about 2-3 minutes.  Remove from heat and allow to cool for about 5-7 minutes.  Add this mixture in with the bison.  Gently combine and then form into patties.  This will make four patties.

Place patties on a plate, cover, and refridgerate for a couple of hours. This allows the flavors to develop and the burgers to set up.

In a large skillet, add in some olive oil (about 2 TBSP), and heat over medium heat.  Gently place burgers in skillet and cook on each side for around 5 minutes.  Remove and serve immediately.

You are free to cook these burgers how you like and I would highly recommend grilling them if you have the chance.  The smokiness will help provide a more of a fajita type of flavor.

You can also cook the burgers to your preferred doness.  We like things about medium to medium-well over here at the HQ.

The type of ground meat you use is completely optional, pick what you like!  It would work just as well with chicken, turkey, or beef.

Because these were mimicking flavors you would find with a typical fajita I used fresh sliced tomatoes, pepperjack cheese, and avocado to go with the burgers. I sliced the tomatoes earlier and put them in the fridge to chill and get super cold.

I also topped them with the pickled jalapeno and red onions.

Both of us really enjoyed these burgers a great deal and Scott kept mumbling while he was eating.  This is a sure sign that he is pleased with something.

The cold tomato, avocado, and crisp pickled veggies made for a wonderful contrast to the hot burger and spicy cheese.

That was my favorite part about eating these burgers, the dueling temperatures.  They were also super messy to eat which makes them even more fun!

The beer I used was a 2011 Summerfest by Sierra Nevada.  It’s a great summer beer! Light but still full bodied and complex enough to pair well with BBQ flavors.

Have fun guys, and remember, always play with your food!  Enjoy!

4 thoughts on “Fajita Burgers

  1. Nicole says:

    I also like a burger with fun stuff piled on top…although I don’t eat them very often because I get the “should you be eating that?” look. My workaround is enjoying them sans bun but with all the good toppings.

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