Who needs tortillas?
I mean, I do. Gosh, any world without tortillas is one I do NOT want to live in.
But you don’t need tortillas. At least, not for this “burger,” anyway. And it’s actually how this burger came about. Fajita Night with tortillas that ended up being moldy easily turns into Fancy Burger Night.
Cheesy, messy, fork-and-knife Fancy Burger Night.
And while we’re confessing super, insanely deep things: Can you believe I almost didn’t serve these on a bun? The defeat of finding that those fresh-made tortillas weren’t so fresh after all, I nearly made the fajitas into a salad.
Guys. A salad.
Cooler heads prevailed (thank you, Jason!) and we ended up with Queso-Smothered Chicken Fajita “Burgers” instead. And it was a good thing, too. Because 1) Those tortillas had inflected a pain that only a messy burger could fix. And 2) EAT ALL THE CARBS AND CHEESE AND MORE CARBS.
Because guess who has 2 half-marathons on the calendar, a dried queso drip down the front of her shirt, and a belief that, after 2 cherry margaritas, mustache selfies will never get old?
Queso-Smothered Chicken Fajita Burgers
Juicy chicken fajitas smothered in queso and served burger-style.
- 2 chicken breasts
- 1 large white or yellow onion, cut into 1/2-inch thick slices
- 2 green bell peppers, seeded and cut into 1/2-inch slices
- Lime wedges
- 4 burger buns
- Chile con Queso
- Preheat your grill to medium-high.
- Brush the chicken with oil and season with salt and pepper.
- Toss the vegetables with oil and season with salt and pepper.
- Grill the chicken 6-7 minutes each side, until juices run clear.
- Grill the vegetables on a vegetable pan next to the chicken (or a double-folded sheet of foil with a few holes poked in it), stirring occasionally, until nicely charred.
- Let the chicken set at least 5 minutes before slicing.
- Top each burger bun with sliced chicken, a generous mount of vegetables, a squeeze of fresh lime juice, and a scoop of melty queso.
- Serve with a fork, knife, and my favorite skinny margarita.
Yields: 4 servings
Estimated time: 45 minutes
Meet The Firecracker Burger. It is the latest addition to our endlessly delicious Fancy Burger roster.
What makes the Firecracker so great?
It’s based on the Crispy Jalapeno Burger from BJs Restaurant & Brewhouse. The “crispy jalapeno” part of our burger comes from the beer-battered jalapenos slices I shared with y’all last week.
Those delicious bites of deep-fried napalm are then doused with some cool chipotle ranch dressing. Add some crispy red onions, juicy tomato slices, and a slice of melty Monterrey Jack?
It’ll be the best burger you have all week. Guaranteed.
The Firecracker Burger
A juicy burger topped with spicy, beer-battered jalapeno slices and chipotle ranch dressing.
- Heat your grill to medium-high.
- Season both sides of each burger patty with salt, pepper and a dash of Worcestershire.
- Grill 4-5 minutes on each side, topping with a slice of cheese for the last minute of cooking.
- Build the burgers, topping with sliced tomatoes, red onions, ~5 fried jalapeno slices, and a generous spoonful of chipotle ranch dressing.
- Serve immediately.
Yields: 3 servings
Estimated time: 30 minutes
That bad boy is the make-at-home version of Kerbey Lane’s “Boss” burger. It’s one of those things I’d happily just let Kerbey Lane make for me… but in 4 years of asking on Twitter, they have still yet to open a Houston location.
And Austin is just too far to drive for lunch.
Now that it’s warm again (I wasn’t so sure we’d ever see the day), we’ve put Fancy Burger Night back on the weekly menu. The first Fancy Burger Night of 2014 was celebrated with The Boss: a cheeseburger with bacon, a fried egg, verde sauce, and, at home – pico de gallo.
The Boss Burger
A cheeseburger topped with crispy bacon, a fried egg, tangy verde sauce, and fresh pico de gallo.
- 1 lb ground beef
- Worcestershire sauce
- 3 slices of cheese
- 3 burger buns
- 6 slices of bacon, cooked to a crisp
- Your favorite verde (green) sauce
- 3 eggs, fried
- Pico de gallo
- Heat your grill to high.
- Season ground beef with salt, pepper, and a few dashes of worcestershire sauce.
- Form into 3 patties and cook to desired doneness.
- In the last minute of cooking, top each burger with a slice of cheese.
- Place on a bun topped with bacon, an egg, a generous scoop of verde sauce, and a big scoop of pico de gallo.
- Grab a knife and a fork.
Yields: 3 servings
Estimated time: 20 minutes
‘Tis the season to pour melted butter on *&^#! –Me.
Festive and classy. That Jason is one lucky guy.
I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].
Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.
You have never seen a power trip like a 3 year old with that kind of power.
But back to those sliders.
These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.
And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?
Baked Turkey & Cranberry Sliders
Repurpose holiday leftovers into a baked turkey slider topped with browned sage butter.
- 24 dinner rolls (Hawaiian or homemade)
- 24 slices of turkey
- 6 slices of provolone (or other cheese), quartered
- Cranberry & Bacon Chutney (or leftover cranberry sauce)
- 4 Tbsp butter
- 4 slices of prosciutto
- 4 large sage leaves, thinly sliced
- Preheat the oven to 375 and line a large baking pan with foil.
- In a small sauce pan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.
- Remove from heat and add the prosciutto and sage, swirling to mix.
- Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 4 cuts and not squish the bread).
- To build the sliders, top the bottom roll with a slice of turkey (folded to fit), a quartered piece of cheese, a spoonful of the chutney, and the top roll.
- Place rolls close enough on the pan that they're nearly touching.
- After all rolls are assembled, brush butter sauce onto the rolls and spoon the prosciutto and sage leaves over top.
- Bake for ~15 minutes and serve hot. Or warm.
Yields: 24 sliders
Estimated time: 40 minutes