Tex-Mexican Fajita Burger with Pico de Gallo

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

In this part of Texas, regular fajita tacos are very common in a backyard bbq, so it is something people are very familiar with.Grinding the skirt steak, and using fajita taco fixins in the burger gives new perspective to the American burger. Everyone thats tried my tex-mexican burger always has raised eyebrows because it’s different with a certain amount of home. It doesn’t get more Tex-Mex than this.


Pico de Gallo:
3 ripe roma tomatoes
1 serrano pepper
2 tbsps finely diced sweet onion
1 tbsp coursely chopped cilantro
1/8 teaspoon of salt
1/8 teaspoon of black pepper
1 plump lime
1 clove fresh garlic

2lbs Ground fajita meat (skirt steak)
3 cloves fresh garlic, put through a garlic press
2 ½ teaspoons salt
3 teaspoons black pepper
1/3 cup Italian dressing

Burger fixins:
2 hass avocados
1 wedge of lime
1/8 teaspoon of salt
1/8 teaspoon of pepper

Vegetable oil, for brushing on the grill rack

6 slices Monterrey jack cheese
6 good quality burger buns

8oz cup of sour cream


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Pico de Gallo:
Dice the roma tomatoes and place in bowl. Finely dice the Serrano pepper and add to the bowl. Add the sweet onion, cilantro, salt, pepper and squeeze at least half a lime to yield 1 tblsp of lime juice (reserve a wedge of lime for burger assembly). Place garlic in garlic press and add to the bowl. Mix with spoon, cover and set aside for use in burger preparation.

To make the patties, combine the ground fajita meat, garlic, salt, pepper, Italian dressing in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture in 6 equal portions and form into patties to fit the bun size. Loosely cover with plastic wrap and set aside.

Burger fixins:
Prior to putting the patties on the grill do the following: Half, pit and thinly slice the 2 avocados (slicing the avocado with the rind on will make it stay together and once sliced the rind will peel of very easily without break the slices). Spread the slices on a platter and squeeze the wedge of lime over the slices (use the lime wedge reserved during the making of the pico de gallo). Add the salt and pepper. Cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 4 to 6 minutes on each side for medium. Place the cheese slices on the patties during the last 1 minute of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Turn the buns on the other side after one minute of toasting (be sure to keep an eye on them during the two minute period in order to avoid burning).

Burger Assembly:
To assemble the burgers spread both cut sides of buns with an ample amount of sour cream (you won’t use all 8 oz but it’s the smallest size you can purchase)
followed by a cheese topped patty, add 4 slices of the avocado followed by a tablespoon of pico de gallo mixture. Add burger bun tops and serve.