chipotle powder

Satisfy your fast-food cravings with this By Chloe-inspired vegan guac burger. Get the complete recipe at Tasting Table.

Vegan Guacamole Burger

For the Veggie Burgers:

sweet potato, scrubbed (about 1 pound)

olive oil, divided

white onion (from ½ large white onion)

kosher salt, divided,

garlic clove,

quinoa

panko bread crumbs

black pepper,

½ teaspoon sweet paprika

cumin

For the Chipotle Aioli:

mayonnaise

sweet paprika

For the Guacamole:

avocados—halved,

lime juice,

kosher salt, plus more to taste

tomato,

onion

cilantro

To Serve:

soft burger buns (such

green lettuce

beefsteak tomato

red onion

tortilla chips or strips, broken apart

Guacamole Veggie Burgers with Chipotle Aioli

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Steak Fajitas

cumin seeds, lightly toasted and ground

chipotle or ancho chile powder

salt, more to taste

flank or skirt steak

lime (2 teaspoons)

lime juice

extra-virgin olive oil

Worcestershire sauce

garlic cloves, minced

red bell peppers (or 1 red and 1 orange

green bell pepper, seeded and sliced 1/4 inch thick

jalapeño serrano chiles, minced

flour corn tortillas

grapeseed or canola oil

romaine heart,

Salsa fresca, for serving (see recipe)

Queso fresco,

Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.

In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.

Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.

Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.

Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.

Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.

Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

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Vegan Guacamole Burger

Steak Fajitas

Top 2 chipotle powder recipes from across the web

The most viewed chipotle powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Guacamole Burger

Steak Fajitas

The most viewed chipotle powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine