Have one of each! Serve with spicy refried beans.

　　

Ingredients

4 servings, 1 beef and 1 chicken burger per person

　　

Beef Fajita Burgers

1 1/3 pounds ground sirloin

　　2 tablespoons Worcestershire sauce (eyeball it)

　　1 tablespoon chili powder (a palmful)

　　1 1/2 teaspoons ground cumin (half a palmful)

　　2 to 3 tablespoons fresh thyme leaves (from several sprigs)

　　Several drops of hot sauce

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning

　　Extra-virgin olive oil (EVOO), for drizzling

　　

Chicken Fajita Burgers

1 1/3 pounds ground chicken

　　1 tablespoon ground chipotle powder (a palmful)

　　2 to 3 tablespoons chopped fresh cilantro

　　Several drops of hot sauce

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning

　　EVOO, for drizzling

　　

Seared Peppers and Onions

1 tablespoon EVOO (once around the pan)

　　2 red and/or green bell peppers, cored, seeded, and thinly sliced lengthwise

　　1 medium yellow onion, thinly sliced lengthwise

　　2 garlic cloves, smashed out of the skin and chopped

　　1 jalapeño or serrano chili, seeded and chopped

　　2 cups prepared tomatillo salsa or chipotle-tomato salsa

　　8 crusty rolls, split

　　

Step 1

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

　　

Step 2

For the beef fajita burgers: In a large bowl, combine the ground meat, Worcestershire, chili powder, cumin, thyme, hot sauce, and grill seasoning. Divide the mixture into 4 portions and make 4 patties, 1 inch thick. Drizzle with EVOO. Cook the patties for 4 minutes on each side for medium, or until desired doneness.

　　

Step 3

For the chicken fajita burgers: In a large bowl, combine the ground chicken, chipotle powder, cilantro, hot sauce, and grill seasoning. Divide the meat into 4 portions and form 4 big patties, 1 inch thick. Drizzle the patties with EVOO and cook for 6 minutes on each side, or until the burgers are firm and cooked through.

　　

Step 4

To make the peppers and onions, heat a medium skillet over high heat. Add EVOO and the bell peppers and onions. Stir-fry the veggies, tossing them with tongs, to sear them at the edges. Add the garlic and jalapeños. Toss and turn the mixture for about 3 minutes, then add the salsa and toss for a minute longer. Place the burgers on each bun bottom and top with 1/8 of the pepper and onion mixture and bun top.

　　Rachael Ray 365: No Repeats