Chicken Fajita Cheeseburgers give classic burgers a Tex-Mex twist. Loaded with spicy cheese, guacamole, and sizzling fajita veggies.
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!
Ingredients
For the Guacamole:
- 2 large or 3 small ripe avocados
- 1 garlic clove, pressed or minced
- 1/2 lime
- salt
For the Chicken Burgers:
- 1 lb ground chicken, ground chicken recommended vs 99% fat free ground chicken breast
- 1 Tablespoon butter, melted then slightly cooled
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, plus more for seasoning vegetables
- 1/2 lime
- homemade seasoned salt and pepper, see notes
- 4 slices Pepper Jack Cheese
- 4 gluten free buns
For the Fajita Veggies:
- 2 Tablespoons vegetable oil, divided
- 1 small sweet onion, thinly sliced
- 2 small bell peppers, seeded then thinly sliced
Directions
For the Guacamole:
- Add the avocados, garlic clove, a drizzle of lime juice, and salt to a mixing bowl then mash until smooth. Taste then add more lime juice and/or salt then place a piece of saran wrap directly onto the surface of the guacamole and refrigerate until ready to use.
For the Chicken Burgers:
- Add chicken, butter, chili powder, cumin, lime juice, homemade seasoned salt, and pepper in a large bowl then mix until just combined. Shape into 4 patties.
- To cook in a skillet: place a large skillet over heat that's just a touch above medium then spray with extra virgin olive oil or nonstick spray. Add patties then saute for 4 minutes a side, or until cooked through. Add cheese slices on top of the burgers then place a lid on top of the skillet and allow cheese to melt. Remove cheeseburgers to a plate.
- To use an outdoor grill: spray one side of the patties with nonstick spray then grill for 4-5 minutes over medium heat, spraying the tops with nonstick spray before flipping. Add cheese slices on top of the burgers then close the grill lid and allow cheese to melt. Remove cheeseburgers to a plate.
For the Fajita Veggies:
- While the burger patties are cooking, heat 1 Tablespoon oil in another large skillet over high heat. Add half the vegetables, season with homemade seasoned salt and a pinch of cumin then saute until vegetables are crisp-tender. Remove to a plate then heat remaining Tablespoon oil in skillet and saute remaining vegetables, seasoning with homemade seasoned salt and cumin.
- Place cheeseburgers onto buns then top with guacamole and fajita vegetables, and then serve.
Notes
- Click here for my Homemade Seasoned Salt recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
So glad to hear that, Pam!! Thank you so much for your feedback and recipe rating!
These are a great change from regular beef burgers. Very flavorful.
I tried these also, and they’re awesome! I’ve tried a few and they have all been great!