Craving something different for dinner tonight? Fire up the grill for cheesy Chicken Fajita Cheeseburgers! No grill? No problem — these ground chicken-based burgers are just as delicious cooked indoors in a skillet or grill pan.
My family LOVES ground beef burgers and we eat them almost weekly. That’s a LOT of beef burgers. That said, I like to switch up burger night every now and again so the experience doesn’t get stale. Chicken Fajita Burgers are seasoned ground chicken grilled or sauted in a skillet indoors then topped with Pepper Jack Cheese for some spice, creamy guacamole, and a mountain of sizzling fajita vegetables. These chicken burgers are as delicious as they are gorgeous!
Try Sizzling Chicken Fajitas
How to Make this Recipe
Start by making a batch of homemade guacamole for topping the burgers with. I always order fajitas from our favorite Mexican restaurant with a side of guacamole instead of corn tortillas – it pairs so well with fajita flavors. To a mixing bowl add ripe avocados, pressed or minced fresh garlic, fresh lime juice, and salt then mash until smooth.
Pro tip: Cover the guacamole’s surface with a layer of plastic wrap, vs covering the top of the bowl with it, then stash the guacamole in the fridge. You can do this up to a day ahead of time — the saran wrap will prevent the guacamole from browning.
Next make the chicken burger patties. To a large mixing bowl add ground chicken, melted butter, chili powder, cumin, fresh lime juice, pepper, and homemade seasoned salt. Ground chicken burgers have a reputation for being dry so the butter helps keep them juicy, and I love the flavor it adds too. Mix everything together until just combined then shape into 4 patties.
Time to cook! Place a large skillet over heat that’s just a touch above medium then spray with extra virgin olive oil or nonstick spray. Add the patties then saute for 4 minutes a side, or until cooked through. Place a slice of Pepper Jack Cheese on top of the patties during the last minute then cover with a lid and allow the cheese to melt. If you’d rather fire up the grill and cook these burgers outside, that’s fine too! Grill for the same amount of time over medium/medium-high heat then add the cheese during the last minute.
I mean!!
While the chicken burgers are sauting in one skillet, get the fajita vegetables sizzling in another. They cook in the same amount of time which I love. Heat high heat cooking oil in a large skillet over high heat then add sliced bell peppers and sweet onion. Season with seasoned salt and a pinch of cumin then sear until the vegetables are crisp-tender, 3-4 minutes, and then remove to a plate. Sear the remaining vegetables in another Tablespoon oil, seasoning with seasoned salt and cumin. Searing the vegetables in a cast iron pan is recommended as it gives them an incredible smoky/caramelized flavor.
Fajita veggie fabulousness!
Finally, toast gluten-free buns (I like Canyon Bakehouse) then top with a patty, guacamole, and tons of fajita vegetables. These burgers are also amazing without a bun, if you please. However you serve them, ENJOY!
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