Every time I eat homemade burger patties I wonder to myself, why don’t I make these more often? The whole family loves them and I can get creative with so many varieties, it’s a win-win situation!
I’ve been making these Fajita Burgers for over 8 years, each time I make them I wonder, why don’t I do it more often (picking up on a theme)? I used to love Rachel Ray, back before she was really popular, and I gained a lot of my cooking confidence in college from watching her on the 30 Minute Meals show. This dinner is one that I learned from her and has survived all these years. It is a good one for sure! In fact, I can’t believe it has taken me so long to share it with you, I’m sorry…
- 2 pounds ground beef
- 2 Tbs. Worcestershire sauce
- 2 Tbs. chili powder
- 1 Tbs. cumin
- 1 Tbs. dried thyme
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- Hamburger Buns (optional)
Seared Fajita Topping
- 1 Tbs. olive oil or butter
- 2 large red or green bell peppers, thinly sliced lengthwise
- 1 large onion, thinly sliced lengthwise
- 6-8 mushrooms, sliced
- 2 garlic cloves, minced or pressed
- 1/2 jalapeño, seeded and chopped or 2 Tbs. jared jalapeño, chopped
- 1 cup green salsa (tomatillo or green chili)
- Fresh Cilantro
- Grated Cheddar Cheese
- Sour Cream
Now on to the recipe. This makes 6, 1/3 pound burger patties that are seasoned Mexican style, so delicious! If you like smaller patties, or not so much flavor in your burger, tame it down a notch, it won’t hurt my feelings, but be warned, these are a bit on the spicy side, just the way we like it in this house. Once formed the patties are great grilled or cooked inside in a skillet, under the broiler, or on an indoor grill, whatever works best for you. The burgers are yummy on their own, but the Seared Fajita Topping is what sends these burgers over the top. The sliced peppers, onions, and mushrooms with the flavor from the salsa seals the deal on these burgers. Make sure you get a green salsa you like the flavor of because it is one of the predominant tastes in this sauce. Also, if I’m making these burgers for just my family I halve the Seared Fajita Topping because the kids don’t eat it on their burgers, just FYI.
Finally, I like to eat these bun-less, I feel like the bread distracts from the deliciousness of the topping, but my husband swears by the bun, you’ll have to give them a try and decide for yourself.
Adapted from Get Real Meals
Place the hamburger in a large bowl and break up using a wooden spoon. Drizzle the Worcestershire sauce over the top of the meat followed by the rest of the seasonings. Using your hands, mix the beef and the spices together and then form the patties, and cook as desired (grilled, broil, or pan fry.)
As the burgers are cooking preheat a skillet over medium high heat. Add in the olive oil or butter followed by the peppers, onion, and mushrooms. Sear until browned on the edges and cooked to desired doneness, then add in the garlic and jalapeño, tossing for 1-2 more minutes. Finally add the green salsa of your choice and cook for at least one more minute. Serve the seared veggies over the top of the burgers and add cilantro, sour cream, and grated cheese if desired.