Beef and Chicken Fajita Burgers with Seared Peppers and Onions

From Rachael Ray: 365 No Repeats

Beef Fajita Burgers
1 1/3 lb ground sirloin
2 Tbsp Worcestershire sauce
1 Tbsp chili powder
1 1/2 tsp ground cumin
2-3 Tbsp fresh thyme leaves
several drops hot sauce
1 Tbsp grill seasoning
Extra virgin olive oil (EVOO) for drizzling

Chicken Fajita Burgers
1 1/3 lb ground chicken
1 Tbsp ground chipotle powder
2-3 Tbsp chopped fresh cilantro
several drops of hot sauce
1 Tbsp grill seasoning
EVOO for drizzling

Seared Peppers and Onions
1 Tbsp EVOO
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 jalapeno or serrano chili, seeded and chopped
2 C prepared tomatillo salsa or chipotle-tomato salsa

8 crusty rolls, split

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

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.

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.

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 jalapenos. 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.