Fajita Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

Fajitas are a favorite here in Arizona! A fajita burger is a great way to combine all the fabulous fajita flavors into one great burger, using onions, peppers, lime, and cilantro with a smoky, spicy beef patty.


1/2 c. mayonnaise
1 c. coarsely chopped cilantro
1 tsp. Lime zest
2 lbs. 80/20 ground beef (beef that has 20% fat content)
1/2 medium white onion, minced
6 oz. smoked gouda, finely grated (on smallest side of a box grater)
1/4 c. finely chopped cilantro
1 T. chili powder
1 tsp. lime zest
2 T. canola or vegetable oil
1/2 each red, yellow, and orange bell peppers, julienned
1 small onion, julienned
4 large mild green (Anaheim) chile strips, julienned
1 T. Tabasco brand chipotle hot sauce
1 tomato, thinly sliced into 6 slices
2 avocados, cut into wedges
6 leaves green leaf lettuce
6 Kaiser rolls


First, make cilantro-lime mayo by combining mayo, cilantro and lime zest in mini food processor. Process until mixture is smooth and cilantro has been processed into fine flecks (mixture should be a nice avocado green). Refrigerate until ready to assemble burgers.

To make burgers, combine beef, onion, smoked gouda, cilantro, chile powder and lime zest. Mix until all ingredients are well incorporated into the meat. Divide into 6 equal portions and form into patties (approx. 5-inches in diameter and 3/4-inch thick). Refrigerate while other toppings are being prepared.

Heat grill to high. When grill is hot, place 10-inch skillet directly onto grill. When pan is hot, add oil and bell peppers, onion, and green chiles. Saute over high heat, flipping or stirring frequently, until soft, about 5 minutes. Add chipotle sauce and toss. Cover pan and set aside.

Lower grill to medium-high heat. Oil grill grates with some canola or vegetable oil and add burger patties. Cook to desired doneness, turning only once. During the last minutes of cooking, brush cut sides of buns with olive oil and toast lightly on grill.

To assemble burgers, spread cilantro-lime mayo on bottom bun, then add lettuce and tomato slice and burger patty. Top burger with a 1/4 c. pepper/onion mixture, avocado, and more cilantro-lime mayo. Serve immediately.