Sizzlin’ Fajita Burgers

Pairs well with:


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


1 cup chopped tomato
1/4 cup finely chopped onion
1/4 cup chopped cilantro
1/4 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1 1/2 pound lean ground beef
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 1/2 teaspoons fajita seasoning
1 teaspoon Kosher salt
olive oil for brushing the grill rack
6 kaiser rolls, split
6 lettuce leaves
1 (8-oz.) pkg. sharp cheddar cheese
6 heaping tablespoons sour cream



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make salsa, combine chopped tomato, onion, cilantro, red pepper flakes and Kosher salt in a medium bowl; set aside. To make the patties, in a large bowl, combine ground beef, green pepper, onion, fajita seasoning and Kosher salt; mix thoroughly. Form into 6 equal patties to fit the rolls. When grill is ready, brush the grill rack with olive oil. Place the patties on the rack. Cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls cut-side-down on the grill rack and grill until lightly toasted. To assemble burgers, remove buns from the grill and place on serving plates. Place a lettuce leaf on bottom half of each kaiser roll. Place a burger on each lettuce leaf. Spoon about 2 heaping tablespoons of the salsa over each burger. Sprinkle each with cheese. Top each with a heaping tablespoon of sour cream. Add the bun tops and serve. 6 servings