Meals Matter

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Contributed By: scnichols
Rachel Ray

This sounds so yummy!! RR suggests serving them with Bacon and Black Bean Smash.

Ingredients

Beef Fajita Burgers:

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

Chicken Fajita Burgers:

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

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

8 Crusty rolls, split

Preparation

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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