“Tex-Mex Fajita Fiesta Cheeseburgers”
Ingredients:
Patties
2 1/4 pounds fresh 75/25 ground chuck
2 tablespoons Fajita seasoning, or to your personal taste
1 tablespoon fresh ground pepper, or to your personal taste
Colavita Olive oil for preparing the grill for cooking the burgers
Fajita Veggies
1 large green bell pepper, halved and seeds removed
1 large red bell pepper, halved and seeds removed
6 1/8 inch white onion slices
1/2 teaspoon Fajita seasoning, or to your personal taste
Buns
6 fresh baked Ciabatta rolls
12 tablespoons butter, softened to room temperature
3-4 drops Tabasco Chipotle Pepper Sauce or to your personal taste
Bun Spreads
1 16 oz. can refried beans, warmed
1 (8.8 oz. package precooked – 1 1/2 minutes in the microwave) Uncle Ben’s Spanish Style Ready Rice
2 Hass California Avocados, peeled, seeded, and mashed
1 cup chunky salsa, mild, medium, or hot, your choice
1 tablespoon Lea & Perrins Worcestershire sauce
Burger Topping
6 slices Pepper Jack or Sharp Cheddar cheese
1 1/2 cups shredded lettuce
Instructions:
Preheat a prepared (brushed with the Colavita olive oil) gas grill to medium-high heat.
Gently form 6 equal patties, sprinkle equally with the fajita seasoning on each side, and place on the grill to cook for 5 to 7 minutes on each side or to your personal doneness. Place the peppers (skin side down) and onion slices (you might want to use a prepared grill liner in case the onion comes apart) on the grill to cook the same as the burgers.
Blend together the cooked Spanish rice and refried beans. Blend together the avocado, salsa, and Worcestershire sauce.
Slice the grilled bell peppers and onions slices into strips.
Blend together the butter and Chipotle Pepper sauce and spread on the insides of the rolls, place on the grill with 3-4 minutes left on the burgers to turn a golden brown. Add the cheese slices to the patties.
Spread beans and rice mixture on of the Ciabatta roll bottoms. Spread the Avocado/salsa equally on the Ciabatta roll tops. Place the patties on the roll bottoms cheese side up, add a 1/4 cup of lettuce to each, and place the sliced onions and peppers equally on each. Crown with the roll tops and serve.