#6 Beef Fajita Burger with Seared Peppers and Onions

There's something about a good juicy burger that just tastes good every now and then. Normally, I don't suffer from burger cravings, but occassionally it just sounds right. This week I had one of those moments, but rather than walk a few blocks to the outdoor burger stand, I decided to try my hand at forming my own patties and packing them with plenty of flavor. I admit, Rachel Ray once again gets most of the credit for this recipe and honestly you're gonna be craving burgers for awhile after this savory sandwich comes your way and as for me, I don't know if the big man behind the outdoor hamburger stand around the corner will be getting much more of my business.

Beef Fajita Burger with Seared Peppers and Onions

Ingredients:

Beef Fajita Burger

1 1/2 ground beef

2 tbsp Worcestershire sauce (eyeball it)

1 tbsp of chili powder (a palmful)

1 1/2 tsps of ground cumin (half a palmful)

2 to 3 tablespoons thyme

Several drops of hot sauce

1 tbsp grill seasoning, such as McCormick's Montreal Steak Seasoning

Extra-Virgin Olive Oil (EVOO), for drizzling

Seared Peppers and Onions

1 tbsp EVOO (once around the pan)

1 red and 1 green pepper, cored, seeded, and thinly sliced lengthwise

1 medium onion, thinly sliced lengthwise

2 garlic cloves, smashed out of the skin and chopped/minced

1 jalapeno or serrano chili, seeded and chopped

2 cups prepared tomatillo salsa (green salsa)

4 crusty rolls (I used integral Chapata rolls)

Directions:

1. Heat a grill pan or large skillet over medium high heat (I once again used my George Foreman

grill)

2. For the beef fajita burgers: In a large bowl, combine the ground meat, Worcestershire, chili powder, cumin, thyme, hot sauce, and grill seasoning. Dived the mixture into 4 portions and make 4 patties, 1 inch thick. Drizzle with EVOO. Cook the patties for 4 minutes on each side for medium or until desired doneness.

3. To make the peppers and onions, heat a medium skillet over high heat. Add EVOO and the bell peppers and onions. Stir-fry the veggies, tossing them with tongs, to sear them at the edges. Add the garlic and japenos. Toss and turn the mixture for about 3 minutes, then add the salsa and toss for a minute longer. Place the burgers on each bun bottom and top with pepper and onion mixture and bun top. (Add cheese if you want too!)

Buen Provecho!