Tex-Mex cuisine shares many ingredients with New Mexican and California food—beans, corn, cheese, tortillas, and above all, fiery chilies—but what distinguishes border fare from its Southwestern neighbors is the prominence of beef. Here, Tex-Mex salutes the great American burger, and crowns it with the big, bold flavors of that quintessential Tex-Mex specialty, steak fajitas. Makes 3–4 servings.
Prep time: 40 minutes
- 1/4 cup soy sauce
- 3 tablespoon bottled salsa
- 3 tablespoon beer or beef broth
- 2 teaspoon minced garlic
- 1-2 dash cayenne pepper
- 1 lb Organic Prairie Ground Beef
- 1 large onion, cut into thick rounds, brushed with olive oil
- 1 large green pepper, quartered, seeds removed
- salt and pepper
- 3-4 burger buns
- Tex-Mex Guacamole*
- bottled tomato salsa or home made pico de gallo
To marinate the burgers: Combine soy sauce, salsa, beer, garlic and cayenne in large glass or ceramic baking dish. Divide ground beef into 3–4 portions. Gently pat each portion into a patty. Place patties in marinade; turn to coat both sides. Cover, refrigerate and let the burgers marinate 1–2 hours, turning them occasionally in the mixture. They will absorb most of the marinade.
Prepare coals on outdoor grill or heat a gas grill to medium-hot. Meanwhile, bring meat to room temperature and make guacamole. When grill is ready, grill the onion rounds and green pepper quarters until barely tender. Slice the vegetables into strips, place them in a bowl and season to taste with salt and pepper. Cover and keep warm. Grill burgers to desired doneness, 4–6 minutes per side. (Alternatively, you may broil the meat and saute the vegetables.)
Top each burger with grilled vegetables, guacamole and salsa to taste.
* Try the recipe for Tex-Mex Guacamole on the Organic Valley website!
Copyright by Terese Allen