I know, I know. Rachael Ray Again. I know that she’s one of those chefs that either people are like, “Oh, yeah! I love her stuff!” Or they’re like, “UGH!” (or some variation thereof.)
I, for one, don’t have much of an opinion, but what I do have is a ton of her cookbooks. I’m doing my best to space them out, but it seems it’s that time again.
This week’s cookbook, Rachael Ray’s 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes, it seems, happened during a time when low-carb was huge. Like, Atkin’s (Atkins?) low-carb. I think what she was going for was to ride on that train of Atkin’s people.
One super-irritating thing about this cookbook is that she justifies a lot. Like, if the recipe calls for breakcrumbs, she’ll say something like, “It’s OK! It’s just a few!” and stuff like that. Just make the recipes! It’s OK!
A note on this recipe: It called for ground sirloin. I used ground beef. I don’t know if it was because the burgers were thick and I had to cook them longer, or if it would be better off the the sirloin, but they were a little dry. While we were eating these, something was. . .off. The taste was excellent, but it didn’t seem like it should be in burger form. The taste was more like something you’d want to put in a taco.
I also didn’t really understand how this fits into a tortilla. There wasn’t a picture of this recipe in the cookbook, and it seemed. . .awkward with a burger on a tortilla.
As such, I’m including the recipe for burgers, but I wouldn’t recommend eating these in burger form. Use this spice mixture for taco meat. (Or make burgers if you’re ambitious. You’ll see what I mean.) Also, I halved the recipe, approximately.
Beef Fajita Burgers (or Really Good Taco Meat)
Makes 3-4 burgers (depending on size) or tacos for 2 or 3
