I rarely make the same burger twice…I love to try new flavors in my burgers. This burger, however, I have made many times. It’s based off a Rachael Ray recipe, and it’s got a really nice flavor. (Rachael Ray also has a chicken fajita burger recipe…I will have to try that one next!)
To make the burgers:
- In a large bowl, combine 1 package of ground beef (I used 80% lean) with 2 tablespoons Worcestershire sauce, 1 tablespoon chili powder, 1.5 teaspoons cumin, 2-3 tablespoons of fresh thyme, a little hot sauce (however much you prefer), and 1 tablespoon grill seasoning.
- Grate in about 1/4 of a medium onion.
- Divide the meat into 4 even sections and make your patties.
- Drizzle each patty with a little EVOO.
- Cook on a grill, grillpan, or Cuisineart Griddler on high until done to your preference.
For the peppers & onions:
- Slice 2 green peppers and 1 medium onion. (I used 1/4 of the onion in the burgers.)
- Seed and chop 1 jalapeño.
- Heat 1 tablespoon EVOO in a skillet over medium heat.
- Add the green peppers and onion.
- Cook until they are seared on the edges.
- Add the jalapeño.
- Cook for about 3 minutes then add 2 cups of salsa (whatever variety you prefer).
- Cook for about 1 minutes more, just to heat the salsa.
I used Arnold’s Multigrain Sandwich Thins as the bun, but use whatever you prefer! I serve some of the peppers on top of the burgers and the rest on the side. Enjoy!