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.
FAJITA BURGER WITH GUACAMOLE
Nothing beats a sizzling hot platter of fajitas--well, except maybe this burger! We took the fun of a fajita platter and turned it into a decadent burger that is loaded with peppers, onions and plenty of pepper jack cheese for some kick. Worcestershire sauce brings salty umami to both the guacamole and the burger patties.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
- Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
- Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
- Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
- Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
- Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.
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 TURKEY BURGERS
From Cooking Light magazine. You can use the pre-chopped onion and peppers if you like, to make this quicker. Garnish these burgers with your favorite toppings....tomatoes, lettuce, onion, etc.
Provided by SkinnyMinnie
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the tomatillo salsa, avocado, and cilantro in a small bowl; set aside.
- Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
- Heat a large nonstick skillet over medium high heat and spray with nonstick spray.
- Add onion and bell peppers; sauté for 5 min or until tender.
- Stir in 1/2 tsp fajita seasoning and 1/8 tsp salt. Cool.
- Combine breadcrumbs, onion mixture, remaining 1 1/2 tsp fajita seasoning, remaining 1/8 tsp salt, tomato paste, turkey, and egg white in a large bowl.
- Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch thick patty.
- Heat pan over medium heat and recoat with nonstick spray.
- Add patties and cook for 4 min on each side or until done.
- Place 1 patty on bottom half of each bun, top with 1 1/2 tbsp of the salsa mixture and top half of the bun.
Nutrition Facts : Calories 351.1, Fat 12.9, SaturatedFat 3.2, Cholesterol 78.3, Sodium 520.1, Carbohydrate 30.8, Fiber 3.6, Sugar 5.9, Protein 29.2
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