This post is sponsored by Casabella. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!
Guacamole-Stuffed Fajita Burgers make the PERFECT entree for Cinco de Mayo and summer parties! This burger combines guacamole goodness, beefy deliciousness and fajita veggies on a bun. First, make guacamole using avocados, taco seasoning and fresh lime juice. Instead of forming a normal patty, make two smaller ones. Dollop guacamole on one, then top with the othger and seal tightly. Pan fry or grill and serve. These burgers are a guaranteed hit!
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Cinco de Mayo is FRIDAY.
2017 is flying, y’all.
And it’s already MAY.
(If this post was going live earlier, I’d make a, “It’s gonna be May,” comment here, but alas…)
What better way to celebrate Cinco de Mayo (or a summer grilling night) than by taking two TexMex favorites… and putting them into a BURGER.
We’re going to make some fajita veggies.
Then we’re gonna make some guacamole.
And we’re gonna stuff said burger with guac, season it with taco seasoning, and pan cook that goodness before we top it with those fajita veggies.
Excuse me while I drool. Because seriously, y’all, this burger is INSANE.
(Also, it’s Whole30 friendly if you don’t eat the bun. #themoreyouknow)
A few weeks ago, the lovely folks at Casabella asked me if I would be interested in making a favorite Cinco de Mayo recipe. Challenge accepted.
The thing was… I couldn’t decide on just one recipe. Which is why we’ve got this three-for-one behemoth of a burger to celebrate with.
Casabella sent their Guac-Lock with Chip Container, 4 ‘n 1 Avocado Tool and their Skillet Slingers to accompany this recipe… and I was able to use two out of three.
In fairness, if I’d made Guacamole-Stuffed Fajita Sloppy Joes, I could’ve put those Skillet Slingers to use, too, but alas…
The 4 ‘n 1 Avocado Tool made slicing, scooping and mashing avocados super easy. And since we’re big avocado and guac fans in this house, we’ll be getting a ton of use out of this.
Speaking of guacamole… y’all have run into the problem of brown/gross guac the day after, right? Well, that shouldn’t be a fear anymore because the Guac-Lock helps in effectively and efficiently storing guacamole!
Guacamole-Stuffed Fajita Burger Essentials
Get the look!
- Casabella’s Guac-Lock
- Casabella’s 4 ‘n 1 Avocado Tool
- Porcelain appetizer plate.
- Acacia Wood Paddle Board in White.
- Casabella’s Skillet Slingers
Now who wants one of these delicious burgers?
Scroll on down to learn how you can make ‘em.
Guacamole-Stuffed Fajita Burgers
Guacamole-Stuffed Fajita Burgers make the PERFECT entree for Cinco de Mayo and summer parties! This burger combines guacamole goodness, beefy deliciousness and fajita veggies on a bun. First, make guacamole using avocados, taco seasoning and fresh lime juice. Instead of forming a normal patty, make two smaller ones. Dollop guacamole on one, then top with the other and seal tightly. Pan fry or grill and serve. These burgers are a guaranteed hit!
- 3 avocados
- 1 lime juiced
- 1 teaspoon taco seasoning
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons extra virgin olive oil
- 2 yellow onions sliced thin
- 1 red onion sliced thin
- 1 green bell pepper sliced thin
- 1 lb. 85/20 ground beef
- 1 1/2 teaspoons taco seasoning
- 1/2 teaspoon kosher salt
- 4 1/2 tablespoons guacamole
- 1 tablespoon coconut oil
- Whole Wheat Buns
Make the Guacamole
Using the Casabella 4 'n 1 Avocado Tool, open the avocados, remove the seeds and place in a glass bowl.
Juice the lime over the avocados, then mash using the tool.
Add the taco seasoning and kosher salt, mashing until the mixture is more smooth.
When the guacamole is at its desired consistency, transfer to the Casabella’s Guac-Lock, and seal the lid. Set aside.
Cook the Fajita Veggies
Using a mandoline or a very sharp knife, cut the onions and green bell pepper into thin slivers.
Heat the olive oil in a nonstick pan over high heat.
When the oil is shimmering, add the onions and pepper.
Saute for 10-15 minutes, or until the onions and pepper have browned and are softened and flavorful.
Remove from the heat, and transfer to a bowl.
Make the Burgers
As the veggies cook, form the burgers.
Place the ground beef in a glass bowl, using your fingers to mix in the taco seasoning and salt.
When the seasonings are mixed into the burger meat, divide the meat into three even rounds.
Half each round of meat. Using your hands and fingers, flatten and shape the meat into six patties. Each burger will have a top half and a bottom half, so you will have a total of SIX patties, even though this only makes three burgers.
Dollop 1 ½ tablespoons of guacamole onto the middle of THREE burger patties.
Carefully, place another burger patty on top of the one with guacamole, pinching and sealing the meat together on the edges and working lightly so the guacamole does not spill.
Repeat this process and seal the other two burgers.
Heat a nonstick skillet over high heat, and add coconut oil. You may use the same skillet you used to cook the veggies.
When the coconut oil has melted, sprinkle the burgers with additional taco seasoning and place in the pan.
Sear on the first side for 4-5 minutes, or until very browned, then flip the burgers and sear for another 4-5 minutes.
While the burgers cook, begin preparing the buns. Smear guacamole on the top and bottom of the toasted bun, and add a layer of fajita veggies on the bottom half.
When the burgers are done, remove from the heat, and place on top of the bottom bun. Top with additional fajita veggies and the top bun.
In this recipe, I used my homemade taco seasoning. It's super easy to make, no sugar added and has very little salt added.