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Fajita Burger with Grilled Onions and Peppers

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    10 minutes

Ingredients

This burger recipe comes from our own in-house chef, Dorene Mills. It's full of flavor from the patty itself to the sauteed toppings and the TOI carne Asada that adds a touch of heat. The Queso Blanco adds a wonderful creamy pulled cheese texture to compliment.
1 lb. Nature's Promise® 85% Lean Ground Beef
4 Miami onion rolls
1 (8 oz.) pouch Frontera® Classic Fajita Skillet Sauce
1/2 cup Cacique® Queso Blanco, crumbled
1 small yellow onion, sliced into 1/2" rings
1 small red or green bell pepper, cut in half and seeded
Fajita Burger with Grilled Onions and Peppers

Directions

Preheat grill to medium high heat using 2 burners.
1. Add ground beef to medium sized bowl. Add 1 tsp. each salt and ground pepper. Blend well and portion beef into 4 equal balls.
2. Form balls into patties. Using your fingers, create a small dimple in one side of each patty. This will help reduce shrinking while cooking.
3. Place patties, onion rings and peppers on separate burners on the preheated grill. Start with peppers skin side up.
4. Halfway through cooking, flip the patties.
5. Halfway through cooking, flip the onions and peppers to allow them to char and become soft.
6. Remove patties from heat and top with cheese to melt; allow to rest.
7. Remove onions and peppers from heat. When cool enough to touch, slice peppers into strips and onion rings in half to create half-moons.
8. Assemble the burgers: Place patties on buns and top with onions and peppers. Drizzle with 1-2 Tbsp. Frontera Classic Fajita Sauce and top with buns. Enjoy!

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (37%)
Saturated Fat 10 g (50%)
Cholesterol 105 mg (35%)
Sodium 1530 mg (64%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 2 g (8%)
Protein 31 g (52%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium 179 mg (14%)
Iron 4 mg (22%)
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