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Tuesday, February 22, 2011

Beef and Chicken Fajita Burgers with Seared Peppers and Onions

First up this week were some good old burgers!   The weather wasn’t great last night so we had to make them indoors, so I think they would have been even more fabulous on the grill.  We also didn’t see the need to make 8 burgers, so we skipped the chicken ones completely.  I only made two of the beef burgers and have enough to make two more for lunch or dinner later this week.

You also get a bonus recipe today!  My wonderful hubby got me a deep fryer for Valentine’s Day – totally not romantic, but the best gift ever!  We tried our hand at french fries last night and they were awesome!  I would never have guessed that they weren’t directly from a restaurant. 

Great meal!  We had a pretty crabby 6 month old, so I’m afraid we didn’t really enjoy dinner, but the food was fantastic! I think these would be great to have for a cook out.  They definitely have a different flavor than a traditional burger, but we loved it!

**This recipe comes from Rachael Ray 365 – No Repeats.  Most of the recipes are directly from the book, but some I do change out ingredients a bit for things my family prefers. I’ll add my own comments in with a **.

What do you need?

Beef Fajita Burgers:

1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, (eyeball it)
1 tablespoons chili powder, (a palmful)
1 1/2 teaspoons ground cumin, (half a palmful)
2-3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (such as Montreal Steak Seasoning by McCormick)
Extra virgin olive oil (EVOO), for drizzling

Chicken Fajita Burgers:

1 1/3 pounds ground chicken
1 tablespoons ground chipotle (smoky flavor) chili powder, (a palmful)
2-3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (such as Montreal Steak Seasoning by McCormick)
Extra virgin olive oil (EVOO), for drizzling

Seared Peppers and Onions:

1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan "
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise
1 jalapeno or serrano, seeded and chopped   **Don’t like the heat, so we skipped this
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice **I buy salsa in bulk, so we used that instead of tmatillo
8 crusty rolls, split

Now what?

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 EVOO 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 EVOO and cook 6 minutes on each side or until meat is firm and cooked through.

For Seared Peppers and Onions:
Heat a medium skillet over high heat. Add EVOO 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. **I added a slice of cheese on top of this and let it get all melty and gooey before I put my bun top on!


4-6 servings


Double-Fried French Fries


4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper


Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

How did yours turn out??

Until the next time…
The girl behind the lama

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