What cut of ground beef do I use for the patties?

I use an 80/20 ground beef blend for juicy burgers. The higher fat content helps the patties stay moist when grilled or cooked in a skillet. If you prefer leaner meat, choose 85/15, but expect slightly drier results and adjust cooking time to avoid overcooking.

How do I mix in the fajita seasoning without overworking the meat?

I sprinkle the seasoning lightly and fold it in with my fingers no more than 10 to 12 times. Gentle handling keeps the patties tender. Form them slightly larger than the buns so they shrink to the right size while cooking.

Can I make the queso ahead of time and reheat it?

Yes. I make the queso a day ahead and store it in the fridge. Reheat gently in a small saucepan over low heat or in a microwave at 50% power, stirring often. Add a splash of milk if it feels too thick to restore a smooth texture.

What’s the best way to cook peppers and onions for fajita-style topping?

I slice bell peppers and red onion into strips, season with kosher salt and a pinch of chili powder, and cook them in a hot cast-iron skillet with a tablespoon of oil. Sauté until they’re softened with some charred edges for maximum flavor. You can also finish on a hot gas grill.

How do I get a good melt on pepper jack or Monterey Jack cheese?

I place the cheese on the patty during the last minute of cooking and cover the grill or skillet with a lid. The trapped heat melts the cheese quickly. For extra creaminess, spoon warm queso over the patty before adding slices of pepper jack.

Are there easy swaps for heat if I don’t like spicy food?

I remove jalapeños and use milder peppers or add avocado slices for creaminess. You can swap pepper jack for Monterey Jack or mild cheddar. Reduce chili powder and omit any hot sauce in the queso to keep the burger mild.

How long should I rest the burgers before serving?

I let cooked patties rest 3 to 5 minutes under tented foil. That short rest helps the juices redistribute and keeps the burger flavorful without losing heat.

Can I prepare toppings like pico de gallo and quick pickles ahead of time?

Absolutely. I make pico de gallo and escabeche-style quick pickles the day before. Store them in airtight containers in the fridge. They actually taste better after the flavors meld and they make assembly fast on grilling day.

What temperature and timing should I use on a gas grill for medium doneness?

I preheat the gas grill to medium-high, about 375–400°F. Cook patties 3 to 4 minutes per side for medium, depending on thickness. Use an instant-read thermometer aiming for 140–145°F before resting to reach a perfect medium finish.

What sides pair well with this spicy, cheesy burger?

I serve the burger with tortilla chips and a small bowl of extra queso, grilled corn, or a simple mixed green salad. Carrot sticks, sliced tomatoes, or a side of seasoned fries also complement the flavors nicely.

Flaming Fajita Queso Burst Burger: A Spicy Burger Recipe

Name: Flaming Fajita Queso Burst Burger: A Spicy Burger Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef (80/20 blend); 1 packet fajita seasoning; 1/4 cup diced bell peppers; 1/4 cup diced onions; 1 cup queso dip; 4 slices pepper jack cheese; 4 hamburger buns; 1/4 cup sliced jalapeños; 1/4 cup diced tomato; Kosher salt and pepper to taste; 2 tablespoons vegetable oil for cooking

Description

Bold Tex-Mex burger featuring seasoned beef patties with molten queso, pepper jack cheese, and sautéed fajita vegetables. Crafted for discerning home chefs seeking restaurant-quality grilling results with straightforward techniques.

Ingredients

Scale

1 lb ground beef (80/20 blend)

1 packet fajita seasoning

1/4 cup diced bell peppers

1/4 cup diced onions

1 cup queso dip

4 slices pepper jack cheese

4 hamburger buns

1/4 cup sliced jalapeños

1/4 cup diced tomato

Kosher salt and pepper to taste

2 tablespoons vegetable oil for cooking

Cook Mode Prevent your screen from going dark

Instructions

1. Gently mix ground beef with fajita seasoning packet and divide into 4 equal patties

2. Preheat gas grill to medium-high heat (375-400°F) and oil grates

3. Heat skillet over medium-high and sauté diced peppers and onions in oil until charred and softened

4. Warm queso dip in small heat-safe bowl until pourable

5. Grill patties 3-4 minutes per side for medium doneness

6. During last minute of cooking, top each patty with pepper jack cheese and cover to melt

7. Toast hamburger buns lightly on grill

8. Assemble burgers: bottom bun, spoon of warm queso, patty with melted cheese, veggie strips, jalapeños, diced tomatoes

9. Top with additional queso drizzle and crown with top bun

10. Let rest 3-5 minutes before serving

Notes

Use 80/20 ground beef for optimal juiciness and flavor. Handle meat gently to avoid tough patties.

For indoor cooking, use hot cast-iron skillet instead of grill with same timing.

Make queso ahead and reheat gently – add splash of milk if too thick.

PIN THIS RECIPE: Save to your Pinterest boards for your gourmet collection!

FOLLOW CRENNRECIPES: For chef-tested recipes that deliver restaurant results every time.

Prep Time: 15
Cook Time: 10
Category: Burgers
Method: Grilling
Cuisine: Tex-Mex

Nutrition

Serving Size: 1
Calories: 520
Sugar: 3g
Sodium: 850mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg