Beef Fajita Burgers with Creamy Avocado Ranch Spread

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 Wait Time: 5 minutes Cook Time: 15 Serves: 4

Classic beef fajitas are transformed into a flavorful and juicy burger!

Ingredients:

Burgers:

1 pound Private Selection® ground beef

1 tablespoon fajita seasoning

1½ tablespoons Worcestershire sauce

Fajita Toppings:

½ tablespoon olive oil

½ tablespoon butter

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, sliced

¼ teaspoon salt

½ tablespoon fajita seasoning

Creamy Avocado Ranch Spread:

1 avocado

3 tablespoons Private Selection® Fire Roasted Poblano Ranch

1 tablespoon cilantro

For Serving:

4 slices Private Selection® mild cheddar cheese

4 Private Selection® hamburger buns

1 small Roma tomato, sliced

as needed, prepared Creamy Avocado Ranch Spread

as needed, prepared peppers and onions

Directions:

Preheat grill to medium-high heat.

In a small skillet, heat olive oil and butter over medium-high heat. Add the onion, peppers and salt; saute for 4-6 minutes, or until slightly soft.

Meanwhile, in a large bowl, gently combine the beef, fajita seasoning and Worcestershire sauce. Divide ground beef mixture into four equal portions and form into patties.

Let burgers rest for 4-5 minutes then transfer to preheated grill. Cook burgers for 4-5 minutes per side, or until cooked through. During the last 1-2 minutes of cooking top burgers with cheese and allow to melt.

To serve; top each burger with the pepper and onion mixture (reheated, if needed) and sliced tomatoes. Serve on lightly toasted (if desired) buns with Creamy Avocado Ranch Spread.

To make Creamy Avocado Ranch Spread:

Cut the avocados in half. Twist the halves in opposite directions and pull apart. Remove the pits and then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork. Stir in the remaining ingredients. Serve immediately. If not using immediately, cover with plastic wrap pressing the plastic wrap directly onto the surface of the avocado spread and refrigerate.  

Note: The bell peppers and onions can be cooked on the grill. Cut bell peppers in half and remove seeds; halve onions and remove outer layer. Brush bell peppers and onions with 1 tablespoon olive oil and season with salt and fajita seasoning. Grill skin side down over medium-high heat for 10-12 minutes or until tender; flipping onions half way through cooking time.