Two types of fajita burgers to prepare for a crowd.
Directions for: Beef and Chicken Fajita Burgers: Have One of Each!
Ingredients
Beef Fajita Burgers1 lb(s) ground sirloin
2 Tbsp Worcestershire sauce, eyeball it
1 Tbsp chili powder, a palm full
1 tsp ground cumin, half a palm full
3 Tbsp thyme leaves, picked several sprigs
Several drops of hot sauce
1 Tbsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
extra-virgin olive oil, for drizzling
Chicken Fajita Burgers1 lb(s) ground chicken
1 Tbsp ground chipotle, (smoky flavor) chili powder, a palm full
2 - 3 Tbsp fresh cilantro leaves, chopped
Several drops of hot sauce
1 Tbsp grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Seared Peppers and Onions1 Tbsp 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 jalapeo 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
Bacon and Black Bean Smash1 Tbsp extra-virgin olive oil, 1 turn of the pan
3 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeo, seeded and chopped
2 cans black beans, drained
Salt and pepper
1 Tbsp ground cumin
1 - 2 tsp hot sauce
2 - 3 Tbsp cilantro leaves or scallions, chopped (optional garnish)
Sour cream (optional garnish)
Directions
Beef Fajita Burgers1. Heat a grill pan or large skillet over medium high heat.
2. 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.
3. ;
Chicken Fajita Burgers1.
2. 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.
Seared Peppers and Onions1. 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.
Bacon and Black Bean Smash1. Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.
See more: Poultry, Chicken, Beef, Lunch, Dinner