Beef and Chicken Fajita Burgers: Have One of Each!

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: Yield: 4 servings, 1 each of beef and chicken burgers
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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

Directions

  1. Heat a grill pan or large skillet over medium high heat.
  2. For Beef Fajita Burgers:
  3. 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.
  4. For Chicken Fajita Burgers:
  5. 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.
  6. 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.
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