Epic BBQ Sandwiches
Brad Prose, Harvard Common Press
Photography by Brad Prose
These Fajita Smash Burgers are Amazing
In his book Epic BBQ Sandwiches, food writer Brad Prose tells us how to make delicious fajita smash burgers for the summer
My wife is always asking me to sear up marinated peppers and onions for the week. And honestly, there's no reason to waste a hot skillet when I'm always looking for an excuse to smash some burgers. While I love traditional fajitas, there's something special about biting into a crusty smashed burger, paired with tangy peppers, sweet onions, and creamy sauce.
Makes
four large burgers
Equipment
griddle or frying pan
Ingredients
- 2 tbsp Worcestershire sauce
- 680g minced beef, divided into 85g portions
- 4 burger buns (see bread recommendations)
- Softened butter, for toasting
- 4 slices cheese (try Monterey Jack)
- Lime wedges
- Sour cream sandwich sauce (see below)
- For the marinated peppers and onions
- 2 poblano peppers, seeded and thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 1 jalapeño pepper, thinly sliced into rings
- 1/2 sweet onion, thinly sliced
- 1 tbsp avocado oil
- Juice of 2 fresh limes
- 1 tsp kosher salt
- For the sour cream sandwich sauce (makes about 340g)
- 230g sour cream
- 60g fresh mayonnaise
- 2 tbsp freshly squeezed lime juice, plus more as needed
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper, plus more as needed
- Salt to taste
- Bread recommendations
- Sesame buns
- Brioche buns
- Buttermilk buns
- Tortas
Method
To make the sour cream sandwich sauce, add the ingredients to a food processor and mix until smooth. Taste and adjust with salt, cayenne, and lime juice. Store in the fridge – it will be fresh for five to seven days.
Combine the peppers and onion in a resealable bag. Add the avocado oil, lime juice, and salt. Seal the bag tightly, pressing out as much air as possible, and give it a good mix with your hands to coat everything. Pop the bag in the fridge and let those flavours marinate for at least two hours, or even overnight.
When you’re ready to sear the burgers, pull the peppers and onions out of the fridge. Preheat a cast-iron skillet or griddle over medium heat. Add Worcestershire sauce to the mince and mix with your hands to incorporate. Shape the mixture into four balls and get ready to sear.
Add the peppers and onions to the hot skillet, letting them sear for one to two minutes before stirring. Cook for about five to six minutes, or until they reach your preferred softness, then set them aside in a bowl for serving.
Toast the buns in the same skillet, soaking up the leftover oil from the peppers and onions. If needed, add a little butter to help build that golden, crispy crust.
Drop a ball of mince onto the hot skillet and smash it flat with a burger press or metal spatula. Sprinkle generously with seasoning right away. If there’s enough space on your skillet or griddle, add more mince and repeat. Let the burgers sear for about two minutes, then scrape underneath with a spatula and flip. Top with sliced cheese of choice, turn the heat down to low to avoid overcooking, and stack the burgers when ready. Place them on the toasted buns for serving.
Squeeze a little lime on the peppers and onions before stacking them high on the burger. Slather a dollop of sour cream sauce on the bun, smash it all together, and dig in!
