Fast fajita burgers

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10 min


8 burgers

* PLUS Cooking time: 12 minutes
Fast fajita burgers

Andreas Trauttmansdorff


  • 1 egg
  • 1/2 cup sour cream
  • 1 kg medium ground beef
  • 35-g pkg fajita seasoning mix , or 2 tbsp Chatelaine Mexican Spice Blend (see below)


  • Lightly oil grill and heat barbecue to medium. In a large bowl, whisk egg with sour cream. Crumble in beef, then sprinkle with fajita seasoning. Using your hands, gently mix together. Mixture will be wet.
  • Shape into 8 burgers, each about 1/2 inch (1 cm) thick. Using your thumb, make a shallow depression in centre of each. Place burgers on grill.
  • Barbecue with lid closed until burgers are cooked through, 6 to 8 minutes per side. Delicious tucked into warm buns or pitas and topped with our Great Guacamole Sauce and slices of tomato, onion and lettuce.

Nutrition (per serving)

  • Calories
  • 223,
  • Protein
  • 22.5 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 13.1 g,
  • Sodium
  • 215 mg.

Few things announce summer’s arrival better than the aroma of burgers sizzling on the barbecue. Add sour cream and a package of fiery fajita seasoning to ground beef for instant south-of-the-border Fast Fajita Burgers. Then top them with our addictive Great Guacamole Sauce.

Speedy Spicy Fries

In a large bowl, using a whisk, beat 2 egg whites with 1 tsp (5 mL) chili powder and pinches of salt and pepper. Add 1-kg pkg frozen french fries. Toss to coat, then bake following package directions. Serves 6 to 8

Chatelaine Mexican Spice Blend

Stir 3 tbsp (45 mL) chili powder with 2 tsp (10 mL) each ground cumin, black pepper, dried oregano leaves, 1 tsp (5 mL) each salt, garlic powder, onion powder, paprika and 1/4 tsp (1 mL) cayenne pepper (optional). Great as burger seasoning or as a rub for pork, chicken or steak. Store in a sealed jar or plastic bag. Keeps well at least 2 months. Makes about 1/3 cup (75 mL)