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Epicurious

Beef and Chicken Fajita Burgers with Seared Peppers and Onions

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

  1. 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
TagsBurgerGround BeefBeefMeatThymeHerbs & SpicesGround ChickenChickenPoultryCilantroBell PepperVegetableOnionRoot VegetableGarlicJalapeñoChileSerrano ChileTomatilloMainLunchDinnerNut FreeDairy FreeEasyFrySauteCookbooks
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