Beef Fajita SmashBurger
Beef Fajita SmashBurger, a Burgers, Sandwiches & Wraps beef recipe, ready in 15 minutes, serves Makes 4 double cheeseburgers or 8 single patty burgers.
Cook Time: 15 Minutes
Servings: Makes 4 double cheeseburgers or 8 single patty burgers
Ingredients: 15
Ingredients
Spicy Mayo Sauce
Preparation
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Step 1
Prepare spicy mayo in a bowl, combining mayonnaise, sour cream, chipotle peppers, cilantro, lime juice and 1 tsp. fajita seasoning. Whisk until combined. Set aside.
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Step 2
Divide Ground Beef into 8, 4 oz. balls, slightly larger than a golf ball.
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Step 3
In a cast iron skillet or griddle pan, add canola oil over MEDIUM-HIGH heat. Once the pan begins to smoke, add Ground Beef balls two at a time. Using a burger press or spatula, smash patties down with the spatula at a horizontal angle. Season lightly with fajita seasoning. Cook for 2 minutes then flip. Season once more, then immediately add one slice of cheese per patty. Add a touch of water and cover with foil, lid or dome for 10 seconds to melt cheese. Once cheese is melted, stack patties and remove from heat. Repeat with remaining patties.
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Step 4
Build burgers by stacking lettuce, tomato, and onion on the bottom bun, followed by the patties. Add avocado slices on top. Spread spicy mayo on top of the bun to complete the burger. Repeat to create 4 burgers.
Nutrition Information
Single Fajita Smash Burger
Nutrition information per serving: 535 Calories; 505 Calories from fat; 56.2 g Total Fat (21.4 g Saturated Fat; 19.1 g Monounsaturated Fat); 245.8 mg Cholesterol; 844.4 mg Sodium; 41.4 g Total Carbohydrate; 6.5 g Dietary Fiber; 82.2 g Protein; 9.4 mg Iron; 1561.9 mg Potassium; 0.5 mg Thiamin; 0.7 mg Riboflavin; 24.9 mg Niacin (NE); 1.3 mg Vitamin B6; 6.5 mcg Vitamin B12; 16.5 mg Zinc; 64 mcg Selenium; 234.4 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Selenium, Zinc and Choline. It is a good source of Dietary Fiber.
Double fajita smash burger
Nutrition information per serving: 1020 Calories; 505 Calories from fat; 56.2 g Total Fat (21.4 g Saturated Fat; 19.1 g Monounsaturated Fat); 245.8 mg Cholesterol; 844.4 mg Sodium; 41.4 g Total Carbohydrate; 6.5 g Dietary Fiber; 82.2 g Protein; 9.4 mg Iron; 1561.9 mg Potassium; 0.5 mg Thiamin; 0.7 mg Riboflavin; 24.9 mg Niacin (NE); 1.3 mg Vitamin B6; 6.5 mcg Vitamin B12; 16.5 mg Zinc; 64 mcg Selenium; 234.4 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Thiamin, Riboflavin, Vitamin B6, Selenium, Zinc, and Choline.
Spicy Mayo Sauce- makes 8 servings (about 1 tbsp each)
Nutrition information per serving: 100 Calories; 100 Calories from fat; 11.1 g Total Fat (2 g Saturated Fat; 2.5 g Monounsaturated Fat); 7.9 mg Cholesterol; 113.3 mg Sodium; 1.2 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.3 g Protein; 0.04 mg Iron; 16.8 mg Potassium; 0 mg Thiamin; 0.01 mg Riboflavin; 0.1 mg Niacin (NE); 0.01 mg Vitamin B6; 0.02 mcg Vitamin B12; 0.04 mg Zinc; 0.5 mcg Selenium; 5.8 mg Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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I didn't think I would ever rate a burger, but this burger is my go to now. It's so quick and easy that I can make it on a busy weeknight!