Beef and Chicken Fajita Burgers: Have One of Each

Ingredients

• 1 tablespoons chili powder 
• 8  crusty rolls split
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• 1.3 pounds ground chicken 
• 1 tablespoons ground chipotle chili powder (smoky flavor)
• 1.5 teaspoons ground cumin 
• 1.3 pounds ground sirloin 
• 1 drops several hot sauce 
• 1 tablespoon olive oil extra-virgin
• 4 servings olive oil extra-virgin for drizzling
• 1 medium skinned onion yellow thinly sliced lengthwise
• 2  bell peppers green red seeded thinly sliced lengthwise
• 2 cups chipotle-tomato salsa green
• 1  serrano seeded chopped
• 2 tablespoons picked thyme leaves fresh
• 2 tablespoons worcestershire sauce 

Equipment

• frying pan
• grill
• tongs
• grill pan

Directions

1. Heat a grill pan or large skillet over medium high heat.
2. 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.
3. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.
4. 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.
5. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.
6. Heat a medium skillet over high heat.
7. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges.
8. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer.
9. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
10. Serve Bacon and Bean Smash on the side.