BEEF AND CHICKEN FAJITA BURGERS: HAVE ONE OF EACH!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield Yield: 4 servings, 1 each of beef and chicken burgers
Number Of Ingredients 21
Steps:
- 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.
BEEF OR CHICKEN FAJITAS
This recipe came from our church cookbook. I like this recipe because I can use either chicken or beef. I have tried both and I like the chicken the best. You can leave out the crushed red pepper which is what I do if you don't like your food spicy.
Provided by Haileysgrndma
Categories Mexican
Time 2h21m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 ingredients to make marinade.
- Slice Chicken or beef into strips.
- Add to marinade and marinate for 2 hours.
- Quickly saute onions and peppers in oil until lightly browned.
- Remove from pan.
- Saute marinated meat about 4 minutes.
- Toss with vegetables.
- Spoon into flour tortillas.
- Serve with avocado slices and sour cream.
TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS
An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
CHICKEN AND BEEF FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h10m
Yield 15 servings
Number Of Ingredients 45
Steps:
- For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
- For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
- For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
- For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
- When ready to cook, preheat the grill to high heat.
- Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
- Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
- Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
- To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
- For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
CHICKEN FAJITA BURGERS
Make and share this Chicken Fajita Burgers recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken, chipotle powder, cilantro, hot sauce. Score and divide meat into 4 sections and form big patties, 1-inch thick. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Top with cheese to melt. (Grill or cook indoors.).
- 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.
- Spread sour cream on insides of buns. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
- Can also top with salsa.
Nutrition Facts : Calories 511.9, Fat 19.4, SaturatedFat 7.4, Cholesterol 130.8, Sodium 606.3, Carbohydrate 37, Fiber 3.5, Sugar 4, Protein 45.9
CHICKEN FAJITA BURGERS
I made these tonight after a taste for burgers and Mexican. I hope you enjoy them. Can be made hotter if you like. I would have spiced them up more but 2 were eating and heat was questionable.
Provided by Jules211
Categories Chicken
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix everything together. If to wet add a small amount of bread crumbs.
- Form into patties.
- Grill until done (170 ).
- I topped with:.
- Smokey cheddar.
- guacamole.
- salsa.
- lettuce.
- sliced tomatoes
- Served with mexican rice.
Nutrition Facts : Calories 515.1, Fat 20.1, SaturatedFat 10, Cholesterol 115.7, Sodium 949.2, Carbohydrate 41.1, Fiber 3.4, Sugar 2, Protein 42.1
CHICKEN FAJITA BURGERS
Make and share this Chicken Fajita Burgers recipe from Food.com.
Provided by Chef Gorete
Categories Lunch/Snacks
Time 20m
Yield 6 Burgers, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the bbq or grill on high.
- Cut 6 pieces of wax paper big enough for the individual burgers to make it easier to put on the grill.
- In a large bowl, combine all of the spices and mix. Add the ground chicken and combine just until blended, do not over mix.
- Divide the mixture into 6 equal sized balls then place them on the square of wax paper and gently press into a patty making a dent in the centre of each one.
- Barbeque or grill the burgers until cooked through for approximately 5 minutes on each side until meat is firm, and the internal temperature is 165°F.
- Note: I used 1/2 ground thigh meat and 1/2 ground breast meat.
Nutrition Facts : Calories 166.6, Fat 9.4, SaturatedFat 2.6, Cholesterol 97.5, Sodium 91.8, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 20
FAJITA BURGERS
Go beyond the basic burgers at your next cookout. For fajita-style burgers, first season the meat with Fajita Seasoning Mix then top the burgers with sautéed onion and bell pepper.
Provided by McCormick Kitchens
Categories Tex Mex
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add onion and bell peppers; cook and stir 5 minutes or until tender. Set aside. Mix ground beef and Seasoning Mix in large bowl until well blended. Shape into 6 patties.
- Grill, broil or cook in nonstick skillet on medium heat 5 minutes per side or until burgers are cooked through (internal temperature of 160°F).
- Serve burgers on rolls topped with onion and bell pepper mixture. Serve with desired toppings.
Nutrition Facts : Calories 352, Fat 15.5, SaturatedFat 5.4, Cholesterol 73.7, Sodium 282.2, Carbohydrate 24, Fiber 1.6, Sugar 4.1, Protein 27.1
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- 1. Mist a large skillet with nonstick oil spray and warm over medium-high flame. Add peppers and onions and sauté until soft and slightly browned, about 7-8 minutes. Remove from heat.
- 2. In a medium mixing bowl, add the ground turkey and fajita (or taco) seasoning blend. Add in the cooked peppers and onions and combine everything using a spatula or your hands. Form the mixture into five patties. (If your burger batter seems too soft, place in the fridge for about 20 minutes to firm up. I definitely recommend this firming step for burgers that’ll be cooked on an outdoor grill because a skillet pan provides a supporting flat surface, whereas an outdoor grill has open spaces, requiring a sturdier patty.)
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- 4. Serve each burger on a warm tortilla and top with salsa, guac and optional Greek yogurt or sour cream.
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