Fajita Burgers

Torn between burgers and fajitas? Why not indulge in the best of both worlds? These Mexican-inspired burgers are absolutely mouthwatering. No buns about it!

Fajita Burgers


For 4 people

  • 16 ounce(s) lean ground beef
  • 12 tablespoon(s) chopped fresh cilantro, divided
  • 1/2 cup(s) finely chopped red onion
  • 1/4 cup(s) chopped scallions
  • 2 teaspoon(s) minced garlic
  • 1 tablespoon(s) chili powder, preferably New Mexican
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) dried oregano, preferably Mexican
  • 1/2 teaspoon(s) freshly ground pepper
  • 1/4 teaspoon(s) salt
  • 5 1/3 tablespoon(s) reduced-fat mayonnaise
  • 1/2 floz lime juice
  • 1 tablespoon(s) chipotle peppers in adobo sauce
  • 1/2 cup(s) shredded Monterey Jack cheese
  • 1 cup(s) shredded green cabbage
  • 4 slices tomato
  • 4 thin slice red onion


Preheat grill to medium-high. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. Peel the roasted peppers, halve lengthwise and remove the seeds. Oil the grill rack. Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Nutrition facts

  • Kcal: 423.3 kcal
  • Fibers (g): 3.75g
  • Sodium (mg): 719.4mg
  • Carbs: 12.75g
  • Fat: 24.01g
  • Saturated fat (g): 7.92g
  • Proteins: 36.91g