Fajita Burgers
Can I just tell you that I LOVE this burger? It is juicy, messy, tender, and full of flavor. Carl’s Jr. isn’t messing around when they say if it doesn’t get all over the place it doesn’t belong in your face.
Fajita burgers are faster than making regular burgers, and I swear they taste better. The first time I made this recipe I had meant to use regular ground beef and then forgot to buy it at the store. I had some nice flank stake and decided to give it a go. Oh baby! My eyes were been opened to a whole new burger world of possibility!
I prefer to cook this on the grill because it adds a nice smoky flavor, but you can also cook this indoors in a heavy skillet. I’ve also tried a vegetarian version of this recipe using black bean burgers instead of beef. Once again, it’s also delicious. I’m in love with these things! You can also make these using regular grilled ground beef burgers and just topping them with the pepper and onion mixture. Consider adding some of the fajita spices to your ground beef mixture for an extra flavorful touch.
Are you a cheese lover? Consider the cheese option where you add some slices of pepperjack cheese. The heat from the pepper mixture should be enough to melt the cheese a bit. The key there is to do a double layer of cheese to hold all your fixins together.
Don’t let the long ingredient list fool you, this really is easy to make. Most of the ingredients are duplicates! I have you seasoning the meat in a quick marinade, as well as seasoning the veggies with some fajita flavorings. The list may seem long, but it’s really not bad at all.
Watch the video below for a step by step demonstration of how to make this recipe, including great tips and tricks like how to cut flank steak and why it is important to cut against the grain.
Fajita Burgers
Fajita Burgers
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Ingredients
Marinade
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 tablespoon worcestershire
- 1 clove garlic minced
- 1.5 pounds flank steak cut against the grain into 1/4 inch slices
Veggies
- 2 tablespoons olive oil
- 1 onion halved and sliced
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
Burgers
- 8 hamburger buns
- 1 bundle fresh cilantro roughly chopped
- optional16 slices pepperjack cheese
- Sour Cream
Instructions
- Create the marinade for your flank steak. In a small bowl, combine together the olive oil, lime juice, cumin, chili powder, onion powder, worcestershire, and minced garlic. Put your flank steak strips in and let marinate in the fridge for at least 30 minutes.
- Heat a large skillet over high heat. If using your grill, do the same but use a grill safe skillet. In a large bowl, toss together your onion, bell peppers, salt, cumin, chili powder, and red pepper flakes. Saute until the vegetables are tender crisp (7-10 minutes). Remove the vegetables from the pan and transfer to a serving bowl, but keep the skillet hot.
- Return the skillet to high heat. Cook your flank steak in it for about 2-3 minutes, stirring throughout. If you are doing this on a grill the flames will jump up and lick the meat so watch your hands and face.
- Compile your burgers on the bun with (optional) 1 slice of pepperjack cheese on bottom, flank steak, another slice of pepperjack (optional), a heaping pile of peppers, a handful of cilantro leaves, and a dollop of sour cream. Toast the buns for an extra nice touch.
Nutrition
This recipe first appeared on The Stay At Home Chef on July 31, 2013
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