Rachel Rays Beef And Chicken Fajita Burgers Recipe 455

MY SISTER RIA'S FAVORITE FAJITAS, WITH BLACK BEANS AND RICE

Steps:

• Combine marinade ingredients in a shallow dish. Turn flank steak in marinade and let stand 15 minutes. The meat can be placed in marinade in the morning and allowed to marinate until suppertime if you enjoy very strong, spicy flavors. The short marinade will result in a milder tasting meat which is more palatable to many not-too-hot taste buds.
• Follow directions on packaged rice and get it simmering, it will take 18 to 20 minutes.
• Heat a grill pan to high heat and sear the flank steak 4 minutes on each side. Reduce heat and cook meat 6 to 8 minutes longer, turning occasionally.
• Heat a medium nonstick skillet over high heat. Blister tortillas 30 seconds on each side and stack them on a plate. Loosely wrap tortillas with foil and place them on the dinner table. Add oil to hot pan and sear sliced peppers and onions for fajitas. Season peppers and onions with salt and pepper. Char edges and stir-fry the peppers and onions until just tender, 2 or 3 minutes. Transfer to a platter and cover with loose foil to keep hot. Add another tablespoon oil, garlic, jalapeno and chopped onion; saute for 2 minutes. Add black beans and spices to the pan and heat through for another 1 to 2 minutes. Transfer beans to a serving dish. Top beans with cilantro and scallions.
• Remove meat from grill pan and let it rest 5 minutes for juices to distribute. Transfer peppers and onions to grill to get the sizzle effect going. Slice meat very thin on an angle against the grain. Pile meat on top of cooked peppers and onions and take the hot grill to the table, letting rest on trivets or a cool wire rack. Stack meat and veggies in warm tortillas and enjoy with a side of spicy black beans.

MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE

Steps:

• Preheat oven to 450 degrees F with rack above center.
• Gather your ingredients.
• For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
• For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
• For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
• Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
• Chop the remaining onion and chop some lettuce, about 2 cups.
• Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
• To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
• Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.

RACHEL RAYS BEEF AND CHICKEN FAJITA BURGERS RECIPE - (4.5/5)

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.

A BURGER FOR RACHAEL

Steps:

• Heat oven to 500 degrees F.
• Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side.
• While burgers cook, sliced cheese and tomatoes, onions and basil and reserve.
• In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.
• Melt cheese on burgers.
• Toast buns.
• Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.

BEEF AND CHICKEN FAJITA BURGERS WITH SEARED PEPPERS AND ONIONS

Steps:

• Heat a grill pan or large skillet over med-high heat.
• To make the beef fajita burgers: combine the ground beef, Worcestershire sauce, chili powder, cumin, thyme, hot sauce, and steak seasoning in a large bowl.
• Divide mixture into 4 portions and make 4 patties, 1-inch thick.
• Drizzle with olive oil; cook the patties for 4 minutes on each side for medium doneness.
• To make the chicken fajita burgers: combine the ground chicken, chipotle powder, cilantro, hot sauce, and steak seasoning in a large bowl.
• Divide the meat into 4 portions; form 4 patties, 1-inch thick.
• Drizzle patties with olive oil and cook for 6 minutes on each side or until the burgers are firm and cooked through.
• To make the peppers and onions: heat a medium skillet over high heat.
• Add in olive oil and the bell peppers and onions; stir-fry the vegetables, tossing them with tongs, to sear them at the edges.
• Add in the garlic and jalapenos; toss and turn the mixture for about 3 minutes; then add in the salsa and toss for 1 minute.
• Place the burgers on each bun bottom; top patties with 1/8 of the pepper and onion mixture and bun top.

BEEF FAJITA BURGERS

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.

CHICKEN FAJITA BURGERS

Steps:

• Combine chicken, chipotle powder, cilantro, hot sauce. Score and divide meat into 4 sections and form big patties, 1-inch thick. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Top with cheese to melt. (Grill or cook indoors.).
• 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.
• Spread sour cream on insides of buns. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
• Can also top with salsa.

RACHAEL RAY'S MEATZA PIZZA BURGERS

Steps:

• Combine ground beef, tomato paste, chorizo or pepperoni, oregano, garlic, and pepper. Form into 4 patties.
• Now it's time to cook the burgers. Ray's directions are for grilling: cook burgers for 5 minutes on each side over medium-high gas heat or charcoal. But I bet you can just pan fry them or pop them on an indoor grill.
• In the last minute, melt a slice of provolone on each burger. Serve with romaine lettuce and slice tomato on crusty rolls.