Total Time: 53 minutes
Prep Time: 30 minutes
Cook Time: 23 minutes
Beef Fajita Burger
Prep Time: 30 minutes
Cook Time: 23 minutes
Beef Fajita Burger
1 1/3 lbs ground sirloin
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 -3 tablespoons fresh thyme leaves
3 -5 drops hot sauce (to taste)
1 tablespoon McCormick’s Montreal Brand steak seasoning
extra virgin olive oil (for drizzling)
Chicken Fajita Burgers
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 -3 tablespoons fresh thyme leaves
3 -5 drops hot sauce (to taste)
1 tablespoon McCormick’s Montreal Brand steak seasoning
extra virgin olive oil (for drizzling)
Chicken Fajita Burgers
1 1/3 lbs ground chicken
1 tablespoon dried chipotle powder
2 -3 tablespoons chopped fresh cilantro
hot sauce (several drops or to taste)
1 tablespoon McCormick’s Montreal Brand steak seasoning
extra virgin olive oil (for drizzling)
Seared Peppers and Onions
1 tablespoon extra virgin olive oil
2 red bell peppers or 2 green bell peppers, cored, seeded, and thinly sliced lengthwise
1 medium yellow onion, thinly sliced lengthwise
2 garlic cloves, smashed and chopped
1 jalapenos or 1 serrano chili, seeded and chopped
2 cups prepared tomatillo salsa or 2 cups chipotle-tomato salsa
8 crusty rolls, split
Directions:
1 Heat a grill pan or large skillet over med-high heat.
2 To make the beef fajita burgers: combine the ground beef, Worcestershire sauce, chili powder, cumin, thyme, hot sauce, and steak seasoning in a large bowl.
3 Divide mixture into 4 portions and make 4 patties, 1-inch thick.
4 Drizzle with olive oil; cook the patties for 4 minutes on each side for medium doneness.
5 To make the chicken fajita burgers: combine the ground chicken, chipotle powder, cilantro, hot sauce, and steak seasoning in a large bowl.
6 Divide the meat into 4 portions; form 4 patties, 1-inch thick.
7 Drizzle patties with olive oil and cook for 6 minutes on each side or until the burgers are firm and cooked through.
8 To make the peppers and onions: heat a medium skillet over high heat.
9 Add in olive oil and the bell peppers and onions; stir-fry the vegetables, tossing them with tongs, to sear them at the edges.
10 Add in the garlic and jalapenos; toss and turn the mixture for about 3 minutes; then add in the salsa and toss for 1 minute.
11 Place the burgers on each bun bottom; top patties with 1/8 of the pepper and onion mixture and bun top.
1 tablespoon dried chipotle powder
2 -3 tablespoons chopped fresh cilantro
hot sauce (several drops or to taste)
1 tablespoon McCormick’s Montreal Brand steak seasoning
extra virgin olive oil (for drizzling)
Seared Peppers and Onions
1 tablespoon extra virgin olive oil
2 red bell peppers or 2 green bell peppers, cored, seeded, and thinly sliced lengthwise
1 medium yellow onion, thinly sliced lengthwise
2 garlic cloves, smashed and chopped
1 jalapenos or 1 serrano chili, seeded and chopped
2 cups prepared tomatillo salsa or 2 cups chipotle-tomato salsa
8 crusty rolls, split
Directions:
1 Heat a grill pan or large skillet over med-high heat.
2 To make the beef fajita burgers: combine the ground beef, Worcestershire sauce, chili powder, cumin, thyme, hot sauce, and steak seasoning in a large bowl.
3 Divide mixture into 4 portions and make 4 patties, 1-inch thick.
4 Drizzle with olive oil; cook the patties for 4 minutes on each side for medium doneness.
5 To make the chicken fajita burgers: combine the ground chicken, chipotle powder, cilantro, hot sauce, and steak seasoning in a large bowl.
6 Divide the meat into 4 portions; form 4 patties, 1-inch thick.
7 Drizzle patties with olive oil and cook for 6 minutes on each side or until the burgers are firm and cooked through.
8 To make the peppers and onions: heat a medium skillet over high heat.
9 Add in olive oil and the bell peppers and onions; stir-fry the vegetables, tossing them with tongs, to sear them at the edges.
10 Add in the garlic and jalapenos; toss and turn the mixture for about 3 minutes; then add in the salsa and toss for 1 minute.
11 Place the burgers on each bun bottom; top patties with 1/8 of the pepper and onion mixture and bun top.
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