Beef And Chicken Fajita Burgers: Have One Of Each!

By á-174942

Ingredients

• BEEF FAJITA BURGERS:
• 1 1/3 pounds ground sirloin
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 2 tablespoons fresh picked thyme leaves - (to 3) several sprigs
• Several drops hot sauce
• 1 tablespoon grill seasoning (Montreal Steak Seasoning by McCormick recommended)
• Extra-virgin olive oil for drizzling
• CHICKEN FAJITA BURGERS:
• 1 1/3 pounds ground chicken
• 1 tablespoon ground chipotle (smoky flavor) chili
• powder
• 2 tablespoons chopped fresh cilantro leaves - (to 3)
• Several drops hot sauce
• 1 tablespoon grill seasoning (Montreal Steak Seasoning by McCormick recommended)
• Extra-virgin olive oil for drizzling
• SEARED PEPPERS AND ONIONS:
• 1 tablespoon extra-virgin olive oil
• 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 jalapeño or serrano seeded, chopped
• 2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
• ASSEMBLY:
• 8 crusty rolls split
• Bacon And Black Bean Smash (see recipe)

Details

Servings 4

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 jalapeño 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.

This recipe yields 4 servings, 1 each of beef and chicken burgers.