About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Fajita Burger

Belle decided she would like chicken instead of the usual beef we have been eating way too much of lately. We borrowed a few cookbooks from the library and decided to give these a try. I found two I wanted to try, a Tandoori Chicken burger and a Fajita Chicken burger. I finally decided on the latter and wow, what a fantastic decision that was.
When I have the time I prefer to make my own curry powder, garam masala, creole spice mix, red curry paste etc. You get the idea. I have nothing better to do with my time then spend hours in the kitchen puttering away making dinner.
The inside and the outside of the house is screaming for attention – there is way too much work for one person to do – but for now I am making lists of what I need to do and then head back into the kitchen.

The Fajita burger called for guacamole, Fire-Roasted Four-Pepper Salsa and Salsa Verde. You could run out and by these already prepared and bottled but it is far more fun (and there is no comparison to the taste) to make your own. It is time-consuming but after eating them, I felt it was worth every minute, even if I did not get started on cleaning out the shed as I had seriously planned on doing that day.

I wish I could find a store that sells more Mexican produce. I can’t find fresh tomatillos (I use canned), poblano peppers, ancho peppers and serrano peppers to name only a few things. Anyone in the GTA (Greater Toronto Area) who knows of a good Hispanic market or places to get these kind of items, please, please let me know.

Costco is selling this book right now so I plan on picking it up the next time we are out there.

Fajita Burger
adapted from Napoleon’s “Everyday Gourmet Burgers” by Ted Reader

2 ripe avocados, seeded and flesh scooped out
2 tbsp organic lime juice
1 tbsp olive oil
2 tbsp fresh cilantro, chopped
2 scallions, finely chopped
sea salt and freshly ground black pepper to taste

  1. Mash the avocado in a small bowl with a fork.
  2. Stir in the rest of the ingredients and season to taste with salt and pepper.
  3. Cover with plastic wrap and refrigerate until needed.

Fire-Roasted Four-Pepper Salsa:
2 red bell peppers
1 yellow bell pepper
1 green bell pepper
1 red onion, peeled and quartered
2 tbsp olive oil
2 tbsp chipotle chilies in adobo sauce, puréed
2 tbsp garlic, pressed
2 tbsp fresh cilantro, chopped
1 tbsp organic lime juice
sea salt and freshly ground black pepper to taste

  1. Preheat the BBQ to high, then reduce to medium.
  2. Lightly oil the grill and roast the peppers and red onion until charred on all sides (turning as required).
  3. Peel and remove the skin, remove the stem and scrape out most of the seeds.
  4. Dice the peppers and onions and place in a large bowl.
  5. Mix in the olive oil, puréed chipotle chilies, garlic, cilantro, lime juice.
  6. Season to taste with salt and pepper.
  7. Cover and refrigerate for at least one hour.

Salsa Verde:
8 tomatillos, chopped
1 hot yellow pepper, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
1 yellow onion, peeled and finely diced
5 cloves of garlic, peeled and pressed
4 scallions, finely chopped
1/3 cup fresh cilantro, chopped
1 tbsp white vinegar
2 tbsp olive oil
1/2 tsp ground cumin, or more to taste
sea salt and freshly ground black pepper to taste

  1. In a bowl mix all the ingredients and season to taste with cumin, salt and pepper.

Lime Beer Basting Sauce:
1/2 bottle lager beer (he suggests Honey Lager but all I had was a Jamaican lager so I used that)
1/4 cup butter
1 tbsp organic lime juice

  1. Combine the sauce ingredients in a small sauce pan over medium heat until the butter is melted.
  2. Remove from heat and keep warm.

The Burger:
1 1/2 lb cold ground free-range chicken
2 tbsp Bone Dust™  BBQ Seasoning ***
3 tsp cumin, ground
3 tsp chili powder
2 tbsp organic lime juice
1 tbsp vegetable oil
2 cups corn tortilla chips, crushed
1 onion, finely diced
5 cloves garlic, peeled and pressed
2 jalapeño peppers, seeded and finely chopped
Non stick cooking spray
Tortilla shells
2 cups Romaine lettuce, shredded or sliced thin
2 cups pepper jack cheese, grated
2 cups sweet onion, peeled and sliced
1 cup sour cream

  1. In a large bowl, combine the chicken, cumin, chili powder, lime juice, vegetable oil, tortilla chips, onion, garlic and jalapeño.
  2. Add a 1/4 tsp+ of paprika, dried coriander, sugar, garlic powder, curry powder, dried basil, dried thyme and cayenne pepper.***
  3. Mix well and form into eight  4oz rectangular burgers about 1″ thick.
  4. Cover and refrigerate for 2 hours.
  5. Preheat the grill to medium high.
  6. Spray the burgers with non-stick cooking spray.
  7. Grill the burgers for 1-2 minutes on each side. Basting with the Lime Beer Basting Sauce
  8. Reduce the heat to medium low and cook for 3-4 minutes more on each side. Basting with the Lime Beer Basting Sauce
  9. Warm the tortilla shells in a 250 degree F. oven.


  1. Place a burger in the tortilla shell, add as much of the lettuce, cheese, onion, sour cream, the two salsas and guacamole, wrap up and enjoy.

*** He gives the recipe for the Bone Dust™ BBQ Seasoning in his book but it make 2 plus cups and I was not sure how this was going to turn out so I did not want to make that amount. I looked at his list of ingredients and added about 1/2 tsp – 1 tsp of each – See step #2 above. I am thrilled with how it turned out. I wish I had made 2 cups! Next time, maybe.

The salsas and Fixins

Around the clock Salsa Verde, Jack Cheese, Guacamole, Romaine lettuce, Fire-Roasted Four-Pepper Salsa, Sweet Onions and Sour Cream in the center.

Chicken Fajita Burgers

Fajira Burger

The burger is buried under all that stuff, now wrap it up and enjoy!!

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