Serve the Seared Peppers and Onions (page 46) with any or all of these Fajita Burgers. They’re hot! Wrap the pepper and onion topping in a warm, soft tortilla with a burger, or pile a quarter of the mixture on each plate and garnish with a little cilantro. Top with a burger of your choice.
Recipe information
Yield
4 burgers
Ingredients
2 pounds ground sirloin
2 tablespoons Worcestershire sauce (eyeball it)
2 tablespoons chili powder (a palmful)
1 1/2 teaspoons ground cumin (half a palmful)
2 to 3 tablespoons fresh thyme leaves (several sprigs)
Several drops of hot sauce, such as Tabasco
2 tablespoons grill seasoning (such as McCormick’s Montreal Steak Seasoning)
Extra-virgin olive oil (EVOO), for drizzling
1 package of large flour tortillas, warmed and passed at the table
Preparation
Step 1
Heat a grill pan or large skillet over medium-high heat.
Step 2
In a large bowl combine the meat, Worcestershire, spices, thyme, hot sauce, and grill seasoning. Score and divide the meat into 4 sections and make 4 large patties, 1 inch thick. Drizzle EVOO on the patties. Cook the patties for 5 or 6 minutes on each side or until desired doneness.
