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Fiery Fiesta Burger with Queso Fresco

This burger captures the taste of a steak fajita without all the preparation of marinating the meat. The toasted cumin seeds are worth the extra effort because it brings out their wonderful flavor. It's served on a slightly thicker gordita-style tortilla to capture all the wonderful juices from the fresh grilled vegtables. This burger will make your tastebuds dance the Tejano!


1 California avocado, skin and pit removed.
juice of 1/2 lime
1 tablespoon of sour cream
1/4 teaspoon kosher salt
1 large beefsteak tomato,cut into wedges
2 bell peppers, remove tops and bottoms, seeds and cut into strips.
1 large sweet onion, cut into 1/2 inch slices.
1 tablespoon Colavita Extra Virgin Olive Oil
1/4 teaspoon kosher salt
1/2 teaspoon cumin seeds, toasted and ground.
2 pounds ground chuck
3 garlic cloves, minced
2 tablespoons Worchestershire sauce
1 Jalapeno chile, seeded and finely chopped.
2 tablespoons of fresh cilantro, chopped
juice of 1 lime, plus 1 teaspoon of lime zest.
2 teaspoons kosher salt
Oil for brushing grill
2 tablespoons Colavita Extra Virgin Olive Oil
6 8-inch Fajita Tortilla-Gordita Style
1/2 cup crumbled Queso Fresco


Prepare a gas girll to medium-high. In small bowl combine avocado,lime juice,sour cream and salt. Mash together with fork. Cover and refrigerate until assembling burgers. Fold together in center, 2 large pieces of heavy duty tin foil to form larger piece. Place tomato,bell peppers, onion in center of tin foil. Drizzle with olive oil and sprinkle with salt. Seal tin foil to form a tent. Set aside. Place cumin seeds on a sheet of tin foil on hot grill, toast(about 1 minute) until fragrant. Remove seeds from foil and grind in a mortar and pestal or on a cutting board with back of tablespoon. Put ground cumin in large mixing bowl. Add ground chuck, garlic,worcestershire sauce, Jalapeno chile, cilantro,lime juice, lime zest and salt. Mix together, handling meat as little as possible. Divide mixture into 6 equal portions and form into patties. Brush grill rack with oil. Place vegtables in foil on grill rack,leaving room for patties. Put patties on rack, close cover, and grill until bottoms are brown(about 3 to 4 minutes). Turn patties over and continue to grill about 5 more minutes or until done for preference. Remove from the grill the vegetables and patties(place patties on plate and cover with foil). Brush both sides of the tortilla with olive oil. Place on grill and toast both sides lightly. Remove from grill and cover with foil. To assemble the burgers,spread one side of the tortilla with the Avocado- Lime Cream. Place a burger in center of one half of the tortilla. Top burger with 1/6th of the grilled vegetables. Fold the other half of the tortilla over the burger and vegetables. Sprinkle with crumbled Queso Fresco. Fold the two open ends of the tortilla towards the center of the burger. Makes 6 burgers.


Enjoy this burger with a refreshing glass of Sutter Home White Zinfandel!