Fajita Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 large eggs
1 1/2 T. bottled minced garlic
1 1/2 t. coarse sea salt
2 t. chili powder
1/4 t. cayenne pepper
1/4 c. packed oregano leaves
1 1/2 pounds hamburger (73/27)
non-stick pan spray
12×18 inch sheet of heavy-duty aluminum foil
1 medium onion
1/4 t. ground sea salt divided equally
3 yellow or orange bell peppers
2 avocados
1/4 of a lime
1 large tomato
6 large whole wheat hamburger buns
12 T. light sour cream



In a large bowl, combine eggs, garlic, coarse sea salt, chili powder, and cayenne pepper. Finely chop oregano and add to the bowl. Mix ingredients well with a whisk. Add the hamburger and mix with a large serving fork until well combined. Make 6 patties 4 1/2 inches in diameter (the size of a lid from a large yogurt container). Set on a large cookie sheet and set aside. Heat grill to high and shut lid. Spray one side of the foil with pan spray. Slice onion into 6 slices 1/4 inch thick. Place on sprayed foil. Sprinkle onions with 1/8 t. ground coarse sea salt. Remove stem and it's base from peppers. Slice and peel avocados. Spread out slices. Drizzle with juice from lime wedge, and sprinkle with remaining ground sea salt. Slice tomatoe into 6 slices 1/4 inch thick. Turn grill down to low heat and place burgers, peppers, and onions on foil, onto the grill. Leave covered for 2 1/2 minutes then raise lid and let burgers cook for another 2 1/2 minutes before turning over and rearranging along with onions. Grill burgers for another 4 minutes until cooked through. While meat is cooking, turn peppers to get all sides charred. Rub off charred peppers' skin with paper towel. Cut in half lengthwise. Spread 1 T. sour cream on each half of buns. Layer onion, pepper half, hamburger, tomato, and 3-4 avocado slices between buns. Enjoy!