Print
Chicken Fajita Cheeseburgers
Chicken Fajita Cheeseburgers give classic burgers a Tex-Mex twist. Loaded with spicy cheese, guacamole, and sizzling fajita veggies.
Servings 4
Calories 711kcal
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
Instructions
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
Calories: 711kcal | Carbohydrates: 56g | Protein: 30g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1206mg | Potassium: 1356mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2419IU | Vitamin C: 95mg | Calcium: 226mg | Iron: 3mg