RECIPE

Beef and Chicken Fajita Burgers: Have One of Each!

Serve with Bacon and Black Bean Smash.

Ingredients

Beef Fajita Burgers:

  • 1 1/3 pounds ground sirloin
  • 2 tablespoons Worcestershire sauce, (eyeball it)
  • 1 tablespoons chili powder, (a palmful)
  • 1 1/2 teaspoons ground cumin, (half a palmful)
  • 2-3 tablespoons fresh picked thyme leaves, several sprigs
  • Several drops hot sauce
  • 1 tablespoon grill seasoning (such as Montreal Steak Seasoning by McCormick)
  • Extra virgin olive oil (EVOO), for drizzling

Chicken Fajita Burgers:

  • 1 1/3 pounds ground chicken
  • 1 tablespoons ground chipotle (smoky flavor) chili powder, (a palmful)
  • 2-3 tablespoons chopped fresh cilantro leaves
  • Several drops hot sauce
  • 1 tablespoon grill seasoning (such as Montreal Steak Seasoning by McCormick)
  • Extra virgin olive oil (EVOO), for drizzling

Seared Peppers and Onions:

  • 1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan
  • 2 red or green bell peppers, seeded and thinly sliced lengthwise
  • 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
  • 1 jalapeno or serrano, seeded and chopped
  • 2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
  • 8 crusty rolls, split

Preparation

Heat a grill pan or large skillet over medium-high heat.


For Beef Fajita Burgers
:

Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle EVOO on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.


For Chicken Fajita Burgers:


Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with EVOO and cook 6 minutes on each side or until meat is firm and cooked through.

For Seared Peppers and Onions:

Heat a medium skillet over high heat. Add EVOO and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.

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