Fajita Queso Chicken Burgers Recipes

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CHICKEN FAJITA BURGERS



Chicken Fajita Burgers image

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

1 1/2 lbs ground chicken
1 tablespoon smoky paprika dried chipotle powder (Victoria Taylor's Seasonings brand)
3 tablespoons chopped fresh parsley
3 -4 dashes sriracha hot sauce (or to taste)
1 tablespoon montreal steak spice

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

BEEF AND CHICKEN FAJITA BURGERS: HAVE ONE OF EACH!



Beef and Chicken Fajita Burgers: Have One of Each! image

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

1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoons chili powder, a palm full
1 1/2 teaspoons ground cumin, half a palm full
2 to 3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground chicken
1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
2 to 3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
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
8 crusty rolls, split
Bacon and Black Bean Smash, recipe follows

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.

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