Fajita Burgers
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30636,00.html
Rachel Ray made this the other night on TV. I tweaked it a bit because she tends to overdo it with the amount of spices she puts in her meals. These amounts worked for me and didn't overkill the taste of the burger itself. I sauteed mushrooms & onions to put on top and I also added cheddar cheese on top. They were delicious! I toasted English Muffins to serve these big burgers on.
Beef Fajita Burgers:
1 Onion
1/2 container of button mushrooms
Cheddar cheese for top
1 1/3 pounds ground sirloin
2 tbs Worcestershire sauce, eyeball it
1-1/2 tsp chili powder
1 tsp ground cumin
2 to 3 tbs fresh picked thyme leaves, several sprigs (I didn;t use this)
Several drops hot sauce
1-1/2 tsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Grate 1/4 onion into mix. Mark meat into 4 sections and make 4 patties, 1-inch thick. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness. Add cheddar cheese once you flip burgers if desired.
Chicken Fajita Burgers:
1/4 onion grated onto meat
1 1/3 pounds ground chicken
1-1/2 tsps ground chipotle (smoky flavor) chili powder
2 tbs chopped fresh cilantro leaves
Several drops hot sauce
1-1/2 tsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
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.
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
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.
Rachel Ray made this the other night on TV. I tweaked it a bit because she tends to overdo it with the amount of spices she puts in her meals. These amounts worked for me and didn't overkill the taste of the burger itself. I sauteed mushrooms & onions to put on top and I also added cheddar cheese on top. They were delicious! I toasted English Muffins to serve these big burgers on.
Beef Fajita Burgers:
1 Onion
1/2 container of button mushrooms
Cheddar cheese for top
1 1/3 pounds ground sirloin
2 tbs Worcestershire sauce, eyeball it
1-1/2 tsp chili powder
1 tsp ground cumin
2 to 3 tbs fresh picked thyme leaves, several sprigs (I didn;t use this)
Several drops hot sauce
1-1/2 tsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Grate 1/4 onion into mix. Mark meat into 4 sections and make 4 patties, 1-inch thick. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness. Add cheddar cheese once you flip burgers if desired.
Chicken Fajita Burgers:
1/4 onion grated onto meat
1 1/3 pounds ground chicken
1-1/2 tsps ground chipotle (smoky flavor) chili powder
2 tbs chopped fresh cilantro leaves
Several drops hot sauce
1-1/2 tsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
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.
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
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.
