On this first afternoon after the time change and with temperatures in the low 70s, it was the perfect time to have the first grilled burger of 2014.
I decided we'd have a Fajita Burger and with a Southwestern seasoning blend sprinkled on the burgers before grilling and also on the vegetables while cooking, this recipe is a winner.
Here's the link to the seasoning blend.
You'll need 2 pounds of ground chuck divided into 8 patties. Sprinkle with the seasoning blend.
Now for the "fajita" part of the burgers:
1 T. olive oil
1 large red onion, thinly sliced
1 large red bell pepper, thinly sliced
1 jalapeno or jarred pickled sliced jalapenos
1 t. minced garlic
1/2 t. seasoning blend
I used a flat cast iron griddle pan to heat olive oil over medium high heat. When it shimmered, I added the veggies and sprinkled on the seasoning.
Using tongs, I quickly continuously tossed the vegetables until they were tender/crisp.
Cook the burgers on the grilled to your level of desired done-ness. Sprinkle the burgers with finely shredded cheddar cheese, top with the fajita vegetables and then add either sour cream or Mexican crema.