Scotty D’s Fajita Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 medium size Red Onion
Monterrey Jack Cheese-8oz block
4 Roma Tomatoes
Cilantro Bunch
2 Serrano Peppers
2 garlic cloves
Iceberg lettuce head
Ground sirloin-1.25lbs
Ground Chuck-1.25lbs
1T Kosher Salt plus 1t
1T Ground Black pepper plus .5t
1T garlic powder plus 1t
2T worcestershire sauce
2 haas avacadoes
2 limes
6 sour dough buns



Chop onion in half. Mince half of the onion and reserve for guacamole and hamburgers. Small dice other half and save for pico de gallo. Shred block of cheese and reserve in refrigerator. Slice tomatoes in half and de-seed. Small dice 3 toms. for Pico de gallo and 1 for guacamole. Fine chop 1T of cilantro and roughly chop 2T. Cut peppers in half length wise and de-seed. Finely chop peppers and reserve. Finely chop garlic cloves. Combine meats with 1T salt, 1T black pepper, 1T garlic powder, half of the minced onion, shredded cheese and w. sauce. Form into 6 patties about .75" thick about 2/3lb. Let rest in refrigerator. Combine 3 diced tomatoes in bowl with small diced onion, serrano peppers, chopped garlic, .5t salt and juice of 1 lime and rough chopped cilantro. Stir to comine and let rest in refrigerator. Cut open avacodoes and remove seed, disgard. Remove avacado meat into bowl disgarding shell. Combine avacado w/ last tomato, .5 of the remaining minced onion, finely chopped cilantro, .5t salt, .5t black pepper, 1t garlic powder and juice of last lime. Grill burgers over medium heat for 5 minutes aside. Spread guacamole on top bun. Plate burger on bottom bun, top w/ shredded lettuce, pico de gallo and top bun. Enjoy.