I love the flavor of fajitas: grilled steak, peppers, and onions…mmm! So I decided to throw those bold flavors into a burger one evening, and wow! Easy to prep ahead and freeze, these burgers will be ready anytime you want a classic burger with a zesty twist. I love topping these off with my favorite hot sauce; thank goodness there are lots of great gluten-free options available now!
1 TBSP coconut oil
¼ cup diced red onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
2 pounds ground beef
1 egg (or 1 TBSP ground flax seeds mixed with 3 TBSP hot water; let it sit for a few minutes until it gels)
2 TBSP chopped fresh cilantro
1 clove garlic, minced
¼ tsp cumin
1 tsp chili powder
½ tsp paprika
½ tsp granulated onion
¼ tsp granulated garlic
½ tsp sea salt
¼ tsp freshly ground black pepper
Makes 6 burgers
Prep Day:
In a large skillet over medium heat, melt the coconut oil.
Add the onion and peppers, and sauté, stirring occasionally, for 3 minutes or until softened. Set them aside to cool.
In a large bowl, place the ground beef, egg, cilantro, garlic, cumin, chili powder, paprika, granulated onion, granulated garlic, sea salt, and pepper.
When the onion and peppers are cool enough to handle, spoon them into the bowl with the beef mixture.
Mix the beef and veggies gently with your hands to combine all the ingredients.
Divide the meat mixture into 6 equal parts, and shape them into patties with your hands.
Line a baking sheet with wax paper. Place the patties on the wax paper, making sure that they don’t touch one another. Place the baking sheet in the freezer.
When the burger patties are semi-frozen, place them in a freezer bag with small pieces of wax paper separating them, and freeze until needed.
Serving Day:
Remove either the whole bag or one patty at a time from the freezer, and allow the burger(s) to thaw in the refrigerator overnight.
When ready to cook, fire up your grill to medium-high heat.
Grill the burger(s) for 4 minutes per side or until they have reached the desired doneness.
