Burgers & Sliders

Queso-Smothered Chicken Fajita Burgers

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.

Queso-Smothered Chicken Fajita Burgers

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.

Queso-Smothered Chicken Fajita Burgers

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?

[giggle]

THAT GIRL.

Queso-Smothered Chicken Fajita Burgers

Juicy chicken fajitas smothered in queso and served burger-style.

Ingredients

  • 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
  • Oil
  • Salt
  • Pepper
  • Lime wedges
  • 4 burger buns
  • Chile con Queso

Instructions

  1. Preheat your grill to medium-high.
  2. Brush the chicken with oil and season with salt and pepper.
  3. Toss the vegetables with oil and season with salt and pepper.
  4. Grill the chicken 6-7 minutes each side, until juices run clear.
  5. 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.
  6. Let the chicken set at least 5 minutes before slicing.
  7. Top each burger bun with sliced chicken, a generous mount of vegetables, a squeeze of fresh lime juice, and a scoop of melty queso.
  8. Serve with a fork, knife, and my favorite skinny margarita.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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The Firecracker Burger

Meet The Firecracker Burger. It is the latest addition to our endlessly delicious Fancy Burger roster.

What makes the Firecracker so great?

EVERYTHING.

The Firecracker Burger

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

The Firecracker Burger

A juicy burger topped with spicy, beer-battered jalapeno slices and chipotle ranch dressing.

Ingredients

Instructions

  1. Heat your grill to medium-high.
  2. Season both sides of each burger patty with salt, pepper and a dash of Worcestershire.
  3. Grill 4-5 minutes on each side, topping with a slice of cheese for the last minute of cooking.
  4. Build the burgers, topping with sliced tomatoes, red onions, ~5 fried jalapeno slices, and a generous spoonful of chipotle ranch dressing.
  5. Serve immediately.

Notes

Yields: 3 servings

Inspired by BJs Restaurant & Brewery

Estimated time: 30 minutes

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The Boss

by Shawnda on March 24, 2014

in Beef,Burgers & Sliders,On the grill,Texas

The Boss Hamburger

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.

Sometimes.

The Boss Hamburger

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

The Boss Burger

A cheeseburger topped with crispy bacon, a fried egg, tangy verde sauce, and fresh pico de gallo.

Ingredients

  • 1 lb ground beef
  • Salt
  • Pepper
  • 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

Instructions

  1. Heat your grill to high.
  2. Season ground beef with salt, pepper, and a few dashes of worcestershire sauce.
  3. Form into 3 patties and cook to desired doneness.
  4. In the last minute of cooking, top each burger with a slice of cheese.
  5. Place on a bun topped with bacon, an egg, a generous scoop of verde sauce, and a big scoop of pico de gallo.
  6. Grab a knife and a fork.

Notes

Yields: 3 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

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