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FajiThis 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. Makes 3 burgers and can easily be doubled or tripled.
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 night) than taking two TexMex favorites… and putting them into a BURGER?
More TexMex recipes our whole family loves: Caramelized Onion Guacamole / Blackened Shrimp Tacos / Creamy Chicken Enchilada Bruschetta / Ground Beef Tacos / Strawberry Margarita / Chicken and Zucchini Enchiladas
Looking for more dinner recipes to serve for a crowd? Check out my Entrees category.
What do I need to make Guacamole-Stuffed Fajita Burgers?
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- Casabella’s Guac-Lock
- A nonstick skillet
- Casabella’s 4 ‘n 1 Avocado Tool
- A mandoline slicer
- Casabella’s Skillet Slingers
How do I make these stuffed burgers?
Make The Guacamole
Use the Casabella 4 ‘n 1 Avocado Tool to open the avocados and remove the seeds.
Place the meat of the avocados into a glass bowl, and juice the lime over them.
Mash the avocados using the tool.
Add the taco seasoning and kosher salt. Mash a little more until the mixture of closer to smooth, or the texture of your choosing.
When the guacamole is at its desired consistency, transfer to the Casabella’s Guac-Lock, seal the lid, and set aside. Store in the fridge if you make this in advance.
Cook The Fajita Veggies
Using a mandoline or a very sharp knife, cut the onions and green bell pepper into thin slivers. Watch your fingers as you do this!
In a nonstick skillet over high heat, pour in the olive oil, and 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 before removing from the heat and transferring to a bowl.
If you’re making the veggies in advance, cover with plastic wrap, and refrigerate until it’s almost serving time.
Make And Cook The Fajita Burgers
Place the ground beef in a glass bowl with the seasonings. Use your fingers to mix them together.
Divide the meat into three even pieces, and halve those.
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 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.
To make the burgers on the stovetop: Heat a nonstick skillet or a grill pan 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, then flip the burgers and cook for another 4-5 minutes.
To cook the burgers on a grill: Heat a gas grill to 425-450°F. When the grill is the correct temperature, carefully place the burger patties on the grill grates. Grill for about 4-5 minutes, or until the bottom side is slightly charred, then flip and cook for an additional 3-4 minutes or longer, depending on your doneness preference.
While the burgers cook, prepare 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, transfer them to the bottom bun and top with additional fajita veggies and the top bun. Enjoy immediately!
What’s the story behind this fajita burger recipe?
The lovely folks at Casabella asked me if I would be interested in making a favorite Cinco de Mayo recipe. The thing was… I couldn’t decide on just one. 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 for this recipe.
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!
Erin’s Easy Entertaining Tips and Tricks
- Double or triple this recipe for a crowd. It’s easy to do, and these burgers have always been a hit when we’ve served ’em up to friends.
- Cook the veggies in advance. Spend time with your guests by cooking ’em early and storing them in the fridge, then heating up on the grill pan, a skillet or even the microwave when it’s about time to eat.
- Make the guac in advance, too. Thanks to Casabella’s Guac-Lock, you can store it without fear of it browning!
- Make these fajita burgers Whole30-compliant and gluten free by serving ’em on a bed of greens instead of a bun. Everything else is Whole30-friendly and gluten free, so you’ll be golden!
What are some dishes I can serve with these TexMex burgers?
- Deconstructed Nachos
- Cherry Lemonade Margaritas
- Loaded Nacho Egg Rolls with Queso Dip
- 5-Minute Blender Salsa
Now who wants one of these delicious burgers?
Scroll on down to learn how you can make ‘em.
- 3 avocados
- 1 lime, juiced
- 1 teaspoon taco seasoning
- ½ teaspoon kosher salt
- 1 ½ 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 ½ teaspoons taco seasoning
- ½ teaspoon kosher salt
- 4 ½ tablespoons guacamole
- 1 tablespoon coconut oil
- 4 Whole Wheat Buns
- Guacamole, for garnish
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 and Cook 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.
- Enjoy immediately!
In this recipe, I used my homemade taco seasoning. It's super easy to make, no sugar added and has very little salt added.
- Casabella 4 'n 1 Avocado Tool
- Casabella Guac-Lock
- OXO Good Grips Handheld Mandoline Slicer
- Le Creuset Iron Handle Skillet
- Lodge Cast Iron Reversible Grill/Griddle Pan
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Amount Per Serving:Calories: 597 Total Fat: 45g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 36mg Sodium: 1144mg Carbohydrates: 37g Fiber: 15g Sugar: 8g Protein: 18g