Sensational Spicy Southwestern Fajita Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Chipotle Sour Cream:
1 cup sour cream
1 chipotle pepper in adobo sauce, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
Freshly ground black pepper
Roasted Tomatillo Salsa:
6 tomatillos, husked and washed
1 red onion, peeled and sliced into 1/4-inch thick slices
2 habanero peppers
Vegetable oil, for brushing vegetables
2 garlic cloves, roughly chopped
1 lime, juiced
1/4 cup fresh cilantro leaves, chopped
3 tablespoons vegetable oil
Freshly ground black pepper
Tequila Caramelized Onions:
3 tablespoons vegetable oil
2 sweet onions, peeled and thinly sliced crosswise in rings
2 garlic cloves, minced
3 tablespoons tequila
Freshly ground black pepper
2 pounds ground chuck
2 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon cilantro leaves, finely chopped
2 tablespoons lime juice
2 teaspoons salt
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
12 pieces Navajo fry bread, cut into 3 to 4 inch diameter circles (if not available, use 12 flour tortillas)
1 cup crumbled cotija cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the chipotle sour cream, combine the sour cream, chipotle pepper, garlic, and cumin in the bowl of a food processor. Pulse until well combined. Season, to taste, with salt and pepper. Transfer to a small bowl. Refrigerate until serving. To make the roasted tomatillo salsa, brush the tomatillos, onion, and habanero pepper with oil and place on the grill. Grill the tomatillos and habanero peppers until they are charred on all sides, about 5 minutes. Grill the onions until they are cooked through, about 10 minutes total. Place the habanero peppers in a bowl, cover with plastic wrap, and let steam for 15 minutes. Then, remove the skin, stem, and seeds from the peppers and coarsely chop. Coarsely chop the tomatillos and onion. Place the tomatillos, onion, habanero pepper, garlic, lime juice, and cilantro into a food processor. Blend until smooth. With the food processor running, slowly add the 3 tablespoons of oil. Season, to taste, with salt and pepper. Pour the mixture into a bowl. Refrigerate until serving. To make the tequila caramelized onions, add the oil to a large fireproof non-stick skillet and heat on the grill until hot. Add the onions and cook for about 8 minutes, stirring occasionally, until caramelized. Add the garlic and continue to cook for 2 minutes. Add the tequila and cook until the tequila has mostly evaporated. Season, to taste, with salt and pepper. Remove from the heat and set aside. To make the patties, combine the beef, garlic, cumin, cilantro, lime juice, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pieces of baguette. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the Navajo fry bread pieces (or tortillas) on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of chipotle sour cream over one side of the Navajo fry bread. On each bread bottom, place an equal amount of tomatillo salsa, a patty, an equal amount of tequila caramelized onions, and an equal amount of crumbled cotija cheese. Add the Navajo fry bread tops and serve. Arriba!! Makes 6 burgers.