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.
This recipe was fabulous! We cooked the burgers on the grill. The recipe doubled nicely. Thanks, I’ll be making these again
So glad to hear, Brandy! Thanks so much for the feedback!
I made these for my people last week and they LOVED them. Gave them an A plus. Thanks for another winner!
So glad everyone loved them, Sally! Thanks for letting me know!
We made these yesterday for Father’s Day and they were delicious! My husband grilled them outside. I bumped up to 2 lbs of ground chicken to feed everyone and didn’t use the chicken breast because my store was out of it (#lastminuteshopping). Thanks for another wonderful recipe, I can always count on your site! I want to try the brat burgers next!
SO glad to hear, Sara!! You are too kind – I know you’ll love the brat burgers!
Chicken burgers are so summertime for me. I could sit out on the patio every night with a burger like and be perfectly content, no problem. I’ve gotta give this one a try!
Same! Hope you enjoy, Karly!
Iowa Girl, can I just say you never stop impressing me with your new recipes? I’ve been reading your blog now for over 7 years and I’m embarrassed Ive only commented a handful of times when many of your recipes have become staple meals in our home. I wish you knew how many of your readers probably do that too.
Every time I come to your blog you keep bringing something fresh, tasty and creative – like this! Chicken fajita cheeseburgers? Genius! Thank you for a different, fun type of burger to try! You look beautiful by the way. Hope the wedding was fun!
PS My husband requested your spanakopita burgers for Fathers Day :)
You made my day, Lauren, thank you so much for your kind words! And wow – Spanakopita Burgers – you HAVE been reading for a long time!! Love it! :) :) :)
Love these Kristin! And you look so beautiful! Love that baby boy belly :-)
Thanks Joanna! :)
That looks delicious. Also, we got our Wellmark magazine today and great cover picture and story about you in it!
Thank you, Jones, such an honor!
Hi Kristin! This recipe sounds delicious! I’ve never used ground chicken before. What’s the difference between the ground chicken breast and ground chicken? Is the ground chicken dark meat? Do you think it would taste okay with all ground breast meat? Thanks!
Good question, Lori! The difference between the two is ground chicken breast is ground boneless, skinless chicken breasts while ground chicken can include dark meat, skin, and fat. We try and watch our consumption of chicken fat because it’s high in cholesterol (both Ben and I try and watch ours,) but cutting ground chicken breast with it gives the dish more flavor and a little fat, which it needs!
Hi! These sound amazing! And what a great idea to add a little butter to keep the patties juicy. Also you and Ben look adorable! I really love the oversized white square frames with the photos of Lincoln! Where did you find the frames?!
Thank you, Nicole! They are from IKEA! http://www.ikea.com/us/en/catalog/products/60174766/
I love your dress! Please share where you found it! Also love the addition of guac on burgers, so delish!
Thank you! :) It’s from Banana Republic.
Oh wow! My husband would go crazy for these!
Hi Kristin!
First of all, congratulations on your coming baby boy! I’ll bet you all are excited beyond impossible! Secondly, I would love to know where you get gluten free buns? I have looked and looked. I have recently moved from Oklahoma to Texas so maybe my local HEB could order them for me….also, please share the brand name? Thank you! The very best to your family!
I live in Texas and my local HEB has Udi’s brand gluten free buns in the freezer aisle. We toast them and they end up being pretty good!
Thank you so much, Jan! :) These are Canyon Bakehouse GF buns which, around here, you can buy at Super Target and both the regular and specialty grocery store. They are usually in the special diet freezer section. I would definitely ask your store to put in an order of the buns plus their bagels and Mountain White bread. I don’t buy any other brand of GF bread products other than Canyon Bakehouse!
Oh my goodness – that WAS you at the Berry Patch on Saturday! I was too shy to come over and see to tell you I read your blog all the time. I should have been courageous!
Ahhh, yes it was!! Next time! :)