Fajita Turkey Burgers

Vanns Fajita Seasoning doesn't need to stay inside of a tortilla - it makes for a great fajita-inspired turkey burger as well!

Fajita Turkey Burgers

Sometimes you want some fajitas, sometimes you want a burger, and sometimes you want both! That's where this recipe comes in. The lightness of ground turkey allows the flavors of our Fajita Seasoning to shine through, while fajita-inspired burger toppings add extra flavor, texture, and moistness. Great on the stove or on the grill, these burgers are a perfect warm-weather main!

Spices used in this recipe


Fajita Seasoning
Fajita Rub, Spicy
Cumin Ground
Salt, Kosher

Ingredients

Burgers:

Peppers and Onions:

  • 2 poblano peppers, or bell peppers if preferred or poblanos are not available
  • 1 white onion
  • 1 Tbs. vegetable oil
  • ½ tsp. Vanns Kosher Salt

To assemble:

  • 4 of your favorite hamburger buns
  • ½ cup of your favorite guacamole
  • ¼ cup of your favorite green salsa
  • ¼ cup sour cream

Preparation

  1. Combine ground turkey, cumin, and fajita seasoning in a medium bowl and mix to combine spices and meat evenly. Form into 4 even patties on a plate or small pan, cover, and refrigerate until ready to cook.
  2. To make the peppers and onions, remove seeds and stems from peppers and slice into ½-inch strips. Trim both ends of onion and slice in half, pole to pole. Place onion cut-side down on board and slice into ½-inch strips, again pole to pole, creating nice thin slices that aren’t too curly. (It’s not the end of the world if you decide to slice it however you want - this way just makes the onion pieces a bit more manageable in shape and size!)
  3. Heat vegetable oil in a large skillet or frying pan over medium-high heat. When oil shimmers, add peppers, onions, and kosher salt and cook, stirring occasionally, until vegetables are softened and beginning to brown and char in spots, about 10 minutes. When cooked, remove from heat and set aside.
  4. To cook the turkey burgers on the stove, heat oil in a heavy-bottomed skillet over medium-high heat. When oil shimmers, add burger patties and cook until lightly browned and crispy on the outside, and interior of the burger registers 165°F on a thermometer, about 6 minutes on each side. Let rest for 5 minutes while you toast the buns.
  5. To grill, heat grill for 10 minutes, covered, at high heat, and then clean and oil grates. Cook burgers over medium-high heat until lightly browned and crispy on the outside, and interior of the burger registers 165°F on a thermometer, about 6 minutes on each side. Let rest for 5 minutes while you toast the buns on the grill.
  6. To assemble the burgers, spread 2 Tbs. guacamole on the bottom half of each bun, and 1 Tbs. sour cream on the top half of each bun. Place the burger patty on top of the guacamole and drizzle 1 Tbs. green salsa over the patty. Top with a handful of peppers and onions, place the sour-cream-spread bun on top, and dig in! The addition of your favorite hot sauce wouldn’t hurt either.

Serves 4.

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