Perhaps these shouldn’t be called fajitas since I didn’t put them in a wrap. You certainly can put them into a low carb tortilla if you so desire but I didn’t see the need for it and it was wonderful.
I was very nervous that Mike wouldn’t eat the burgers because of the red wine vinegar but he not only ate them but he said they were wonderful and he wanted them again and often! 🙂 He of course didn’t eat the vegetables over top of his but he did have the cheese. I know that he is at least getting his protein. 🙂
Caleb came over on the day we were having these for leftovers and he had 2 of them. He wouldn’t try the vegetables because Pawpaw wasn’t eating them. :::sigh::: I can at least vouch for the burgers being a winner even if you don’t eat the vegetables which were excellent if I do have to say so myself. 🙂
Grilled Fajita Burgers
- 2 pounds ground beef
- 1 large onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 1 4-ounce can green chilies, diced
- 1/2 cup lemon juice
- 1/2 cup red wine vinegar
- 4 garlic cloves, minced
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons olive oil
- 2 cups cheddar cheese, shredded
Place ground beef in large bowl. In a 1-quart bowl combine chilies, lemon juice, vinegar, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 3/4 cup mixture over the ground beef. Set the rest aside. Mix ground beef well with mixture. The liquid will absorb into the meat. Make into 8 large patties and place on foil. Grill over hot coals until cooked thoroughly.
While burgers are cooking on the grill place all of the vegetables in a non-stick skillet and add oil and the rest of the chili-vinegar mixture. Cook over medium high eat until vegetables are tender.
Serve burgers with vegetables on top and add cheddar cheese. Serves 8.
Nutritional information- Calories- 497, Carbohydrates- 7.95 (fiber- 1.6, sugars- 2.2)
Net Carbs per serving- 6.35