Close-up of a beef patty with Monterey Jack and jalapenos in a soft burger bun

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Fajita Cheeseburger

A take on the Corral Mexicana · El Corral →A take on the Nacho Burger · Bobby's Burgers →From Food Wishes’s video →

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About

This cheeseburger borrows the flavours of fajitas: a homemade spice mix of chili powder, smoked paprika, cayenne, cumin, oregano, garlic and onion powder, and a pan of charred jalapeño, tomato and red onion piled on top.

Everything cooks together in one skillet. Butter and olive oil go in first, then the patty, with the vegetables arranged around it so every piece touches the pan and starts to brown. A thinner patty works better here, since more surface means more seasoned crust. After about three minutes the fajita seasoning is shaken generously over the burger and vegetables, and again after the flip, so the spices toast in the fat. The burger cooks to 160°F in the centre, and a slice of cheese melts over it in the last thirty seconds. The bun is spread with mayonnaise inside and out and toasted in a dry pan, and a lime wedge goes on the side.

Ingredients

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Chili powder1 teaspoon ground chili powder
Paprika1 teaspoon smoked paprika
Cayenne pepper1/2 teaspoon Cayenne pepper
Cumin1 teaspoon ground cumin
Oregano1/2 teaspoon dried oregano
Garlic powder1/2 teaspoon garlic powder
Onion powder1/2 teaspoon onion powder
Ground beef6 ounces ground beef
Black peppersalt and freshly ground black pepper, to taste
Butter2 teaspoons unsalted butter
Olive oil1 tablespoon olive oil
Jalapeno1 jalapeno, sliced into rings, seeded
Tomato1/2 tomato, cut in quarters
Red onion1/4 red onion, cut in thick slices
Burger bun1 hamburger bun
Mayonnaise2 tablespoons mayonnaise, or as needed
Monterey Jack1 slice monterey jack

Recipe

1
In a small bowl, stir together the chili powder, paprika, cayenne, cumin, oregano, garlic powder and onion powder. This is the fajita seasoning.
2
Shape the beef into a patty. A thinner one works best here, since more surface means more seasoned crust. Season both sides well with salt and pepper and keep it in the fridge until you cook.
3
Melt the butter with the olive oil in a skillet over medium-high heat. When the butter sizzles, add the burger, then arrange the jalapeño, tomato and red onion around it so every piece touches the pan. Salt the vegetables.
4
After about 3 minutes, shake a very generous layer of fajita seasoning over the burger and vegetables.
5
Once the edges start to brown, turn the burger and vegetables, season them generously again and cook about 4 minutes more, until the centre is no longer pink and a thermometer reads at least 160 degrees F (70 degrees C). If the vegetables are done first, move them to a plate and keep them warm.
6
While the burger cooks, spread mayonnaise on the bun, inside and out, and toast it in a dry pan over medium-high heat for about 3 minutes, until golden on both sides.
7
Just before the burger is done, lay a slice of cheese on it and give it about 30 seconds to melt. Heap the fajita vegetables on top and serve on the toasted bun with a lime wedge.