After a meatless Friday, I crave protein and red meat like it’s nobody’s business on Saturday. Let’s face it – an active college girl cannot subsist on beans and eggs alone!
What satisfies this meat craving? A plump and juicy burger!
However, this is no ordinary burger. This is a knife-and-fork fajita burger, and you may as well wrap it up in a tortilla like a Mexican present because it’s that delicious.
Unfortunately, I did not have tortillas on hand. Whole-wheat sandwich bread, which is slowly expiring on top of my fridge, begged for my attention, so I toasted a slice for this burger. To be honest, I just wanted the meat, and I didn’t care what grain this burger sat upon as I ate it. However, I did place the burger on a bed of cheese and guacamole. Then, I topped it off with salsa and diced white onions.
My little meat buddy also needed a veggie companion, so I ate it with my signature garbage bowl salad on the side.
Open-Faced Fajita Lime Burger
- Dash of cumin
- Dash of cinnamon
- Dash of black pepper
- Dash of salt
- Dash of chili powder
- 2 tablespoons lime juice
- 1 tablespoon Worcestershire sauce
- 1/4 pound ground sirloin (the 90/10 variety)
- A handful of diced white onions
- 1 tablespoon of salsa (I used White Diamond’s Hot Tempered Salsa)
- 2 tablespoons of guacamole (my favorite is Yucatan’s Authentic Guacamole)
- 4 tablespoons of ricotta cheese (I only had ricotta, but I suggest using Monterey jack or cheddar instead)
- 1 slice of whole-wheat bread (Again, I suggest using a small corn or flour tortilla instead; I didn’t have one on hand)
- Place meat in a small bowl. Add the spices one at a time, working each into the meat so that all the spices are evenly distributed. Then, add the Worcestershire sauce and lime juice. Let sit for a minute or two. Form the meat into a ball and flatten it a bit.
- Toast the bread while a small frying pan heats up to medium-high heat.
- Spray the pan with cooking spray and place the meat into the pan. Cook each side until it is brown (4 minutes each side; this will result in a medium-well burger)
- Chop up some onion slices and spread the guacamole on the toast. Put the cheese on after the guacamole.
- Place the burger on top of the bread and top with the diced onion pieces. Finish it off with the salsa.
Unfortunately, I have three exams this week. Two of them are Monday and one is Thursday, so you may not hear from me for a bit. Now I’m going to lock myself in my room until I learn all of my criminological theories and Spanish pronouns…
Until next time,