FAJITA AVA DI GALO BURGER

Ingredients

AVACADO DRESSING:

3 AVACADOS SEEDED AND MASHED
1/2 LEMON JUICED
1/2 TABLESPOON MCCORMICK FAJITA SEASONING
2 TABLESPOON SOUR CREAM

PICO DI GALO:

4 ROMA TOMATOES SEEDED AND DICED
1/2 RED ONION DICED
1 SERRANO PEPPER SEEDED AND DICED
1/2 TEASPOON MINCED GARLIC
1/2 LIME JUICED

PATTIES:

2 POUNDS GROUND CHUCK
1 TEASPOON SALT
1 TABLESPOON MCCORMICK FAJITA SEASONING
1 TABLESPOON WORSTERSHIRE SAUCE
1/2 CUP MONTEREY JACK CHEESE SHREDDED

PAM NONSTICK SPRAY FOR GRILLS

BUNS:
6 HAMBURGER BUNS, SPLIT SO YOU HAVE TOPS AND BOTTOMS.
2 TABLESPOONS OLIVE OIL

 

Instructions

PREPARE A MEDIUM-HOT FIRE IN A CHARCOAL GRILL WITH A COVER.

AVACADO DRESSING:

PEEL AND MASH AVACADOS ADD LEMON JUICE AND FAJITA SEASONING AND SOUR CREAM. MIX WELL AND REFRIGERATE UNTIL ASSEMBLY.

PICA DI GALO:

MIX TOGETHER SEEDED AND DICED TOMATOES, ONION, PEPPER, GARLIC ADD LIME JUICE. REFRIGERATE UNTIL ASSEMBLY.

PATTIES:

MIX TOGETHER GROUND CHUCK, SALT, FAJITA SEASONING, GARLIC AND WORSTERSHIRE SAUCE. SEPARATE INTO 6 EQUAL PATTIES. SPRAY GRILL RACK WITH PAM. PLACE 6 PATTIES ON GRILL. COOK FOR 4-5 MINUTES ON EACH SIDE UNTIL DONE. DIVIDE MONTEREY JACK CHEESE INTO 6 EQUAL PARTS AND TOP EACH PATTY WITH CHEESE. KEEP ON GRILL FOR 1 MINUTE LONGER AND REMOVE FROM HEAT.

BUNS:

BRUSH BUNS BOTH TOP AND BOTTOM OF BUNS WITH OLIVE OIL. PLACE ON MEDIUM HEAT TO LIGHTLY TOAST. REMOVE FROM HEAT.

ASSEMBLY:

SPREAD AVACADO DRESSING ON ALL SIX HAMBURGER BUNS BOTH TOPS AND BOTTOMS. THEN PLACE A HAMBURGER PATTY ON THE BOTTOM BUN, TOP WITH PICO DI GALO. THEN TOP WITH THE TOP PORTION OF THE BUN.