PHILLY BURGER
Steps:
- Bobby's Perfect Patty
- Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
- Provolone
- Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
- Hot Peppers
- Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
- Roasted Peppers
- In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
- Onions
- Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.
FAJITA BURGER WRAPS
This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. -Antonio Smith, Canal Winchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine beef and seasoning mix, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat oil over medium heat. Add burgers; cook 4 minutes on each side. Remove from pan. In same skillet, add peppers and onion; cook and stir 5-7 minutes or until lightly browned and tender., On the center of each tortilla, place 1/2 cup pepper mixture, 1 burger and 3 tablespoons cheese. Fold sides of tortilla over burger; fold top and bottom to close, forming a square., Wipe skillet clean. Place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown and a thermometer inserted in beef reads 160°.
Nutrition Facts : Calories 533 calories, Fat 23g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1190mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
FAJITA BURGER WITH GUACAMOLE
Nothing beats a sizzling hot platter of fajitas--well, except maybe this burger! We took the fun of a fajita platter and turned it into a decadent burger that is loaded with peppers, onions and plenty of pepper jack cheese for some kick. Worcestershire sauce brings salty umami to both the guacamole and the burger patties.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
- Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
- Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
- Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
- Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
- Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.
"FAJITA" BURGERS
This spicy, smoky, and delicious burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers, a delicous slaw and avocado slices. Based on one in EatingWell newsletter June 2008. Cover and refrigerate the chipotle mayonnaise for up to 5 days. The computer is acting strange with me and now it won't let me include sliced avocados!!!! Update - 07/01/2009 - Wow the years is running away from me - sorry! ;( Am trying to include the sliced avocados
Provided by Manami
Categories Lunch/Snacks
Time 1h10m
Yield 4 burgers
Number Of Ingredients 20
Steps:
- Preheat grill to medium-high.
- Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl.
- Gently combine, without overmixing, until evenly incorporated.
- Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
- Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
- Peel the roasted peppers, halve lengthwise and remove the seeds.
- Oil the grill rack with a folded paper and tongs.
- Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side.
- Top with cheese and cook until it is melted, about 1 minute more.
- Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
- Sliced avocados, as garnish.
- **Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or ground in the spice section of many supermarkets.
- TO OVEN ROAST PEPPERS:.
- Preheat oven to 450°F; place a wire rack on a large baking sheet & arrange whole bell peppers on the rack.
- Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
- Transfer the peppers to a large bowl and cover with plastic wrap; let steam for 10 minutes then uncover and let cool.
- With a paring knife, remove stems, skins and seeds.
- If serving as antipasto, combine accumulated juices with peppers.
Nutrition Facts : Calories 500.8, Fat 24.6, SaturatedFat 8.7, Cholesterol 93.3, Sodium 659.5, Carbohydrate 40.1, Fiber 6.6, Sugar 12.2, Protein 32.1
FAJITA BURGERS
Go beyond the basic burgers at your next cookout. For fajita-style burgers, first season the meat with Fajita Seasoning Mix then top the burgers with sautéed onion and bell pepper.
Provided by McCormick Kitchens
Categories Tex Mex
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add onion and bell peppers; cook and stir 5 minutes or until tender. Set aside. Mix ground beef and Seasoning Mix in large bowl until well blended. Shape into 6 patties.
- Grill, broil or cook in nonstick skillet on medium heat 5 minutes per side or until burgers are cooked through (internal temperature of 160°F).
- Serve burgers on rolls topped with onion and bell pepper mixture. Serve with desired toppings.
Nutrition Facts : Calories 352, Fat 15.5, SaturatedFat 5.4, Cholesterol 73.7, Sodium 282.2, Carbohydrate 24, Fiber 1.6, Sugar 4.1, Protein 27.1
CHICKEN FAJITA BURGERS
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
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
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JOY BAUER'S FAJITA-INSPIRED BURGERS RECIPE - TODAY.COM
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- 1. Mist a large skillet with nonstick oil spray and warm over medium-high flame. Add peppers and onions and sauté until soft and slightly browned, about 7-8 minutes. Remove from heat.
- 2. In a medium mixing bowl, add the ground turkey and fajita (or taco) seasoning blend. Add in the cooked peppers and onions and combine everything using a spatula or your hands. Form the mixture into five patties. (If your burger batter seems too soft, place in the fridge for about 20 minutes to firm up. I definitely recommend this firming step for burgers that’ll be cooked on an outdoor grill because a skillet pan provides a supporting flat surface, whereas an outdoor grill has open spaces, requiring a sturdier patty.)
- 3. Reapply oil spray to the same skillet used for veggies and warm over medium-high heat. Alternatively, you can use an outdoor grill, being sure to liberally mist the grill (and both sides of burgers) so they don't stick. Cook burgers on each side for about 6 minutes or until the internal temperature reaches 165 F.
- 4. Serve each burger on a warm tortilla and top with salsa, guac and optional Greek yogurt or sour cream.
FAJITA BURGERS RECIPE - REAL SIMPLE
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Servings 4Total Time 30 mins
- Heat oil in a large skillet over medium-high. Add onion, bell pepper, and ¼ teaspoon salt; cook, stirring often, until vegetables are softened and lightly charred, 8 to 10 minutes. Transfer to a plate and set aside. Do not wipe skillet clean.
- Place beef, chili powder, cumin, and remaining 1 teaspoon salt in a large bowl. Using your hands, gently mix together to combine. Shape into 4 (1 inch thick) patties.
- Add beef patties to skillet over medium-high. Cook, flipping once, until desired level of doneness, 5 to 6 minutes per side for medium.
- Mash avocado in a small bowl; stir in 1 tablespoon salsa. Divide avocado mixture among bottom halves of buns. Top with burgers, onion mixture, remaining salsa, and, if desired, pickled jalapeños.
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