Two classic dishes come together in this epic dinner. Chili powder and cumin—aka, classic Tex-Mex spices—flavor the patties, which are then topped with sautéed bell peppers and onions. A quick avocado spread adds creaminess and flavor. For a cheeseburger, try slices of pepper Jack atop the patties, or tuck some cotija into the center of each patty before cooking. Though the fajita burgers are filling as is, a side salad of romaine with a lime vinaigrette would be welcome, as would a dish of queso and chips.

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Caitlin Bensel

Recipe Summary

hands-on:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add onion, bell pepper, and ¼ teaspoon salt; cook, stirring often, until vegetables are softened and lightly charred, 8 to 10 minutes. Transfer to a plate and set aside. Do not wipe skillet clean.

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  • Place beef, chili powder, cumin, and remaining 1 teaspoon salt in a large bowl. Using your hands, gently mix together to combine. Shape into 4 (1 inch thick) patties.

  • Add beef patties to skillet over medium-high. Cook, flipping once, until desired level of doneness, 5 to 6 minutes per side for medium.

  • Mash avocado in a small bowl; stir in 1 tablespoon salsa. Divide avocado mixture among bottom halves of buns. Top with burgers, onion mixture, remaining salsa, and, if desired, pickled jalapeños.