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.
FAJITA BURGER WRAPS
This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. -Antonio Smith, Canal Winchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat oil over medium heat. Add burgers; cook 4 minutes on each side. Remove from pan. In same skillet, add peppers and onion; cook and stir 5-7 minutes or until lightly browned and tender., On the center of each tortilla, place 1/2 cup pepper mixture, 1 burger and 3 tablespoons cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square., Wipe skillet clean. Place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown and a thermometer inserted in beef reads 160°.
Nutrition Facts : Calories 533 calories, Fat 23g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1190mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
BEEF FAJITA BURGERS
This is from Rachael Ray's 365: No Repeats. These are really good. They actually do taste just like a fajita. I adjusted it a little to accommodate what I had in my cupboards. Also, the original recipe makes 4 (HUGE) burgers. I used the same amount of meat for 6 burgers. Do what you like! Doubles easily for leftovers or OAMC. This goes even faster on the grill.
Provided by dicentra
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill pan or skillet.
- In a large bowl, combine the meat, Worcestershire, chili powder, cumin, thyme and grill seasoning.
- Divide the mixture into 6 portions and make 6 patties.
- Cook for 4 minutes or so on each side, or until desired doneness.
Nutrition Facts : Calories 232, Fat 13.4, SaturatedFat 5, Cholesterol 76.1, Sodium 179, Carbohydrate 3.2, Fiber 0.8, Sugar 1, Protein 23.9
BEST BEEF FAJITAS
"My sister, Laurie, served these yummy fajitas on a hot summer night," Linere Silloway explains from East Charleston, Vermont. "They're the best I've ever tasted."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 8 ingredients. Pour 1/3 cup into a shallow dish; add beef and turn to coat. Pour remaining marinade into another dish; add peppers and onion and turn to coat. Cover dishes; refrigerate beef and vegetables overnight., Drain and discard marinade; set vegetables aside. Grill beef, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Meanwhile, place vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-10 minutes or until crisp-tender, stirring frequently. Thinly slice steak across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream, salsa and cheese if desired.
Nutrition Facts : Calories 597 calories, Fat 24g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
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JOY BAUER'S FAJITA-INSPIRED BURGERS RECIPE - TODAY
From today.com
4.4/5 (53)Category EntréesAuthor Joy Bauer
- 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.)
- 3. Reapply oil spray to the same skillet used for veggies and warm over medium-high heat. Alternatively, you can use an outdoor grill, being sure to liberally mist the grill (and both sides of burgers) so they don't stick. Cook burgers on each side for about 6 minutes or until the internal temperature reaches 165 F.
- 4. Serve each burger on a warm tortilla and top with salsa, guac and optional Greek yogurt or sour cream.
FAJITA BURGERS - THE STAY AT HOME CHEF
From thestayathomechef.com
Cuisine AmericanTotal Time 45 minsCategory MainCalories 322 per serving
- Create the marinade for your flank steak. In a small bowl, combine together the olive oil, lime juice, cumin, chili powder, onion powder, worcestershire, and minced garlic. Put your flank steak strips in and let marinate in the fridge for at least 30 minutes.
- Heat a large skillet over high heat. If using your grill, do the same but use a grill safe skillet. In a large bowl, toss together your onion, bell peppers, salt, cumin, chili powder, and red pepper flakes. Saute until the vegetables are tender crisp (7-10 minutes). Remove the vegetables from the pan and transfer to a serving bowl, but keep the skillet hot.
- Return the skillet to high heat. Cook your flank steak in it for about 2-3 minutes, stirring throughout. If you are doing this on a grill the flames will jump up and lick the meat so watch your hands and face.
- Compile your burgers on the bun with (optional) 1 slice of pepperjack cheese on bottom, flank steak, another slice of pepperjack (optional), a heaping pile of peppers, a handful of cilantro leaves, and a dollop of sour cream. Toast the buns for an extra nice touch.
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