I’m not sure these burgers are very much like a fajita. They’re good, though – spiced beef patties, chipotle mayo, and roasted peppers make for nice flavors in my mouth.
The thing we didn’t like about the burgers was the bread. Maybe it was the rolls I used, but both Larry and I though the stuff between the bread was good. It just didn’t seem to go well with the bread.
We fixed this in leftovers. Larry made wraps, using a tortilla instead of bread. Inside, it was all the same stuff – he crumbled the beef before warming it up, slathered on chipotle mayo and added jack cheese, roasted peppers, cabbage and red onion. He skipped the tomato. And suddenly, our decent burgers were delicious burritos, ones we want to make again.
Next time, I’ll skip the bread and hamburger patties – I’ll just cook the beef in a pan like taco filling. Everything else about it was perfect.
On the side, we had another corn sauté. With brown butter. Is there anything that isn’t made better with brown butter?
- Fajita Burgers (EatingWell, May/June 2008)
- Sautéed Corn with Garlicky Brown Butter (FineCooking #118, May/June 2012, p. 46)
