Chicken Fajita Burgers Recipes

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.

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.

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.

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.

Steps:

• Heat greased grill to medium-high heat.
• Mix chicken, peppers, onions, fajita seasoning and 2 Tbsp. tomatoes just until blended; shape into 8 balls.
• Cut VELVEETA into 16 cubes. Press 2 VELVEETA cubes into center of each meatball; flatten into 1/2-inch-thick rectangular patty.
• Grill 5 to 6 min. on each side or until done (160ºF). Meanwhile, cook remaining tomatoes until heated through.
• Place burgers on tortillas; top with tomatoes. Fold in half.

Steps:

• In a large bowl, combine the ground beef, garlic powder, parsley, salt, pepper, and paprika.
• In a ramekin, spread two-thirds of the beef patty evenly along the bottom and sides.
• Place the red pepper, pepper jack, and green pepper into the well.
• Preheat the oven to 425°F (220°C).
• Place the rest of the beef patty on top and pat to flatten.
• Place the ramekin on a baking sheet along with the sesame bun, face down.
• Bake for 25 minutes.
• Assemble the burger with the sesame bun, guacamole, salsa, and sour cream.
• Enjoy!