Friday, March 7, 2008

Chicken Fajita Burgers with Seared Peppers and Onions

Made these for girls night with black beans and avocado, and sauteed zucchini, tomatoes and mozzarella cheese. They were super easy, relatively healthy, and very flavorful. Enjoy!

**I must credit Rachael Ray for this one...**

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
  • 4 whole wheat hamburger buns

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, 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

Heat a grill pan or large skillet over medium-high heat.

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. 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. Serve Bacon and Bean Smash on the side.

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