Best 4 Beef And Chicken Fajita Burgers Have One Of Each Recipes

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Indulge in the tantalizing fusion of flavors with Beef and Chicken Fajita Burgers, a culinary masterpiece that combines the bold essence of Mexican fajitas with the classic American burger. This recipe tantalizes taste buds with its unique blend of seasoned ground beef and chicken, grilled to perfection and nestled between soft burger buns. The explosion of flavors continues with a medley of classic fajita toppings, including sautéed bell peppers and onions, melted cheese, and a dollop of sour cream, creating a harmonious balance of textures and tastes. This recipe provides detailed instructions for both the beef and chicken fajita burgers, ensuring a delightful dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

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



Rachel Rays Beef and Chicken Fajita Burgers Recipe - (4.5/5) image

Provided by Shannon2009

Number Of Ingredients 24

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
Bacon and Black Bean Smash, recipe follows

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.

CHICKEN AND BEEF FAJITAS



Chicken and Beef Fajitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

CHICKEN FAJITA BURGERS



Chicken Fajita Burgers image

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

1 1/2 lbs ground chicken
1 tablespoon smoky paprika dried chipotle powder (Victoria Taylor's Seasonings brand)
3 tablespoons chopped fresh parsley
3 -4 dashes sriracha hot sauce (or to taste)
1 tablespoon montreal steak spice

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

BEEF OR CHICKEN FAJITAS



Beef or Chicken Fajitas image

I developed this marinade for fajitas when the local grocery store quite carrying my favorite marinade. The longer you marinade, the better they are! I have never measured my ingredients, I just dump and taste. Ingredient measurements may be changed to suite taste.

Provided by debpetterson

Categories     Chicken Breast

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 13

2 cups water
2 tablespoons lime juice
1 tablespoon liquid smoke
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 tablespoon garlic
1 tablespoon chili powder
1 dried chipotle chile
2 teaspoons ground cumin
2 tablespoons cilantro (fresh is great!)
2 lbs steak or 2 lbs chuck roast
green pepper, as many as desired
onion, as many as desired

Steps:

  • Mix all ingredients, set aside 1/4 cup. Marinade chicken or steak at least 3 hours in remaining marinade (the longer you marinade, the better the flavor).
  • Heat the barbecue grill! Grill your meat until tender (don't overcook, meat will be dry). When the meat is done, slice into desired sized pieces for your fajitas.
  • Slice green peppers and onions into desired sized pieces and place in a sheet of alumumin foil that is large enough to wrap your veggies in, add remaining marinade. Wrap up tightly in foil and place on grill. Cook until tender (20-30 min.).
  • Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires!
  • I found that fresh pico de gallo works great.
  • Pico De Gallo.
  • 4 fresh tomatoes, diced.
  • 2-3 jalpenos (to suite your taste), diced, remove seeds except for one.
  • 1/2-1 onion, diced.
  • 1-2 T garlic, diced (to suite your taste).
  • 1 T cilantro (preferably fresh).
  • Dash of lime juice.

Nutrition Facts : Calories 288.3, Fat 14.4, SaturatedFat 4.1, Cholesterol 96.8, Sodium 113.2, Carbohydrate 6.5, Fiber 0.6, Sugar 4.7, Protein 32

Tips:

  • Using a combination of ground beef and ground chicken adds flavor and lean protein to these burgers.
  • Seasoning the meat mixture well is essential. This recipe uses a combination of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. You can adjust the seasonings to your taste.
  • Cooking the burgers over medium heat helps to prevent them from drying out.
  • To ensure even cooking, flip the burgers only once during the cooking process.
  • Shredding the chicken and beef before cooking helps to create a more uniform texture throughout the burger.
  • To prevent the burgers from sticking to the grill, lightly grease the grates before cooking.
  • Adding shredded cheese to the burgers during the last minute of cooking helps to create a gooey, melted cheese center.
  • Serving the burgers on toasted buns with your favorite toppings, such as guacamole, salsa, sour cream, and pico de gallo, adds flavor and texture.

Conclusion:

These beef and chicken fajita burgers are a delicious and easy meal that's perfect for any occasion. The combination of ground beef and ground chicken makes for a flavorful and moist burger, while the fajita seasoning adds a smoky and savory flavor. These burgers are sure to be a hit with your family and friends. Happy cooking!

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