Rachel Rays Beef and Chicken Fajita Burgers

By Shannon2009

Ingredients

• Beef Fajita Burgers:
• 1 1/3 pounds ground sirloin
• 2 tablespoons Worcestershire sauce, eyeball it
• 1 tablespoons chili powder, a palm full
• 1 1/2 teaspoons ground cumin, half a palm full
• 2 to 3 tablespoons fresh picked thyme leaves, several sprigs
• Several drops hot sauce
• 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• Extra-virgin olive oil, for drizzling
• Chicken Fajita Burgers:
• 1 1/3 pounds ground chicken
• 1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
• 2 to 3 tablespoons chopped fresh cilantro leaves
• Several drops hot sauce
• 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• Extra-virgin olive oil, for drizzling
• Seared Peppers and Onions:
• 1 tablespoon extra-virgin olive oil, 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
• Bacon and Black Bean Smash, recipe follows

Preparation

Step 1

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 extra-virgin olive oil 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 extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.

Heat a medium skillet over high heat. Add extra-virgin olive oil 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.