Beef and Chicken Fajita Burgers with Seared Peppers and Onions

Name: Beef and Chicken Fajita Burgers with Seared Peppers and Onions
Yield: 4 servings, 1 beef and 1 chicken burger per person
Ingredients: 1 1/3 pounds ground sirloin; 2 tablespoons Worcestershire sauce (eyeball it); 1 tablespoon chili powder (a palmful); 1 1/2 teaspoons ground cumin (half a palmful); 2 to 3 tablespoons fresh thyme leaves (from several sprigs); Several drops of hot sauce; 1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning; Extra-virgin olive oil (EVOO), for drizzling; 1 1/3 pounds ground chicken; 1 tablespoon ground chipotle powder (a palmful); 2 to 3 tablespoons chopped fresh cilantro; Several drops of hot sauce; 1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning; EVOO, for drizzling; 1 tablespoon EVOO (once around the pan); 2 red and/or green bell peppers, cored, seeded, and thinly sliced lengthwise; 1 medium yellow onion, thinly sliced lengthwise; 2 garlic cloves, smashed out of the skin and chopped; 1 jalapeño or serrano chili, seeded and chopped; 2 cups prepared tomatillo salsa or chipotle-tomato salsa; 8 crusty rolls, split

December 9, 2011

Have one of each! Serve with spicy refried beans.

Recipe information

Yield
4 servings, 1 beef and 1 chicken burger per person

Ingredients

Beef Fajita Burgers

1 1/3 pounds ground sirloin

2 tablespoons Worcestershire sauce (eyeball it)

1 tablespoon chili powder (a palmful)

1 1/2 teaspoons ground cumin (half a palmful)

2 to 3 tablespoons fresh thyme leaves (from several sprigs)

Several drops of hot sauce

1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning

Extra-virgin olive oil (EVOO), for drizzling

Chicken Fajita Burgers

1 1/3 pounds ground chicken

1 tablespoon ground chipotle powder (a palmful)

2 to 3 tablespoons chopped fresh cilantro

Several drops of hot sauce

1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning

EVOO, for drizzling

Seared Peppers and Onions

1 tablespoon EVOO (once around the pan)

2 red and/or green bell peppers, cored, seeded, and thinly sliced lengthwise

1 medium yellow onion, thinly sliced lengthwise

2 garlic cloves, smashed out of the skin and chopped

1 jalapeño or serrano chili, seeded and chopped

2 cups prepared tomatillo salsa or chipotle-tomato salsa

8 crusty rolls, split

Preparation

Step 1
Heat a grill pan or large skillet over medium-high heat.
Step 2
For the beef fajita burgers: In a large bowl, combine the ground meat, Worcestershire, chili powder, cumin, thyme, hot sauce, and grill seasoning. Divide the mixture into 4 portions and make 4 patties, 1 inch thick. Drizzle with EVOO. Cook the patties for 4 minutes on each side for medium, or until desired doneness.
Step 3
For the chicken fajita burgers: In a large bowl, combine the ground chicken, chipotle powder, cilantro, hot sauce, and grill seasoning. Divide the meat into 4 portions and form 4 big patties, 1 inch thick. Drizzle the patties with EVOO and cook for 6 minutes on each side, or until the burgers are firm and cooked through.
Step 4
To make the peppers and onions, heat a medium skillet over high heat. Add EVOO and the bell peppers and onions. Stir-fry the veggies, tossing them with tongs, to sear them at the edges. Add the garlic and jalapeños. Toss and turn the mixture for about 3 minutes, then add the salsa and toss for a minute longer. Place the burgers on each bun bottom and top with 1/8 of the pepper and onion mixture and bun top.

Rachael Ray 365: No Repeats

Recipe information

Ingredients

Beef Fajita Burgers

Chicken Fajita Burgers

Seared Peppers and Onions

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes