11 July 2007

Fajita Burgers with Guacamole

Summer is here most definitely. With weather in the high 30C we are wilting each and every day. These perpetual days of sunshine are a perfect excuse to break out the "barbie."

There are still those BBQ "snobs" that must have their charcoal and briquettes for maximum flavour, but I vote for ease of preparation. After a long day of work it is nice to throw a piece of meat and some veggies on, have dinner in 15 minutes and relatively no cleanup. That's what the lazy, hazy days of summer are all about...isn't it???

I also vote for the burger for a classic BBQ meal. Throw in a side salad and you have it made.

 **Fajita Burgers with Guacamole**

1 egg
1/2 cup sour cream
2 lbs medium ground beef
35 gram package fajita seasoning mix or 2 T Mexican Spice Blend (recipe to follow)
8 buns or pita breads
lettuce, tomato, sliced onion for garnish

 Mexican Spice Blend:

3 tablespoons chili powder
2 teaspoons each ground cumin and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon each garlic powder, onion powder and paprika
1/4 teaspoon cayenne pepper (optional)

(Mix all ingredients together for spice blend. Store in a sealed jar or plastic bag. Keeps well at least 2 months).

Lightly oil and heat barbeque to medium. In a large bowl, whisk egg with sour cream. Crumble in beef, then sprinkle with seasoning mix. Using your hands, gently mix together. Mixture will be wet. Shape into 8 burgers, each about 1/2-inch thick. Using your thumb, make a shallow depression in the centre of each. Place burgers on grill.

Barbeque with lid closed until burgers are cooked through, 6 - 8 minutes per side. Serve tucked into warm buns or pitas and topped with "Great Guacamole Sauce" (recipe follows) and slices of onion, tomato and lettuce.

Serves 8

**Great Guacamole Sauce**

2 ripe avocados
1/2 lime
generous pinches of ground cumin, cayenne pepper and salt
1/4 small red onion
2 roasted red peppers
1/4 cup finely chopped fresh basil or coriander
1/2 cup regular sour cream

Cut avocados in half. Discard pits. Scoop flesh into a bowl. Squeeze in juice from lime. Sprinkle with cumin, cayenne and salt. Mash with a fork until fairly smooth with just a few chunks. Finely chop onion and red peppers. Stir into avocados with basil and sour cream. Add more seasonings, if needed. Keeps well refrigerated about 4 hours, but will darken a little.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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