Chicken Fajita Burgers
Skip the beef for this barbecue recipe! Chicken Fajita Burgers are topped with your favorite fajita veggies and all the spices.
To me, summer is all about the barbecues! I’m not one to barbecue in the winter months so it’s a special time of year when I can get outside in the beautiful weather and grill my family a delicious meal.
Everyone loves their burgers and ‘dogs so they are a staple at all our family barbecues.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Hamburger buns
- Chili powder
- Cumin
- Paprika
- Cayenne pepper
- Garlic powder
- Breadcrumbs
- Ground chicken
- Red pepper
- Green pepper
- Yellow pepper
- Onion
- Guacamole
- Monterey Jack cheese
- Sour cream and salsa
How to Make Chicken Fajita Burgers
- Step One: In a large bowl, add ground chicken, chili powder, cumin, paprika, cayenne pepper, garlic powder and breadcrumbs. Using damp, clean hands, combine ingredients together. Shape mixture into eight patties.
- Step Two: Preheat barbecue to medium high heat. Place peppers and onions in a disposable aluminum barbecue tray and cover with aluminum foil.
- Step Three: Once heated, place burgers and vegetables on the grill. Cook burgers for 8 minutes and then flip over. Remove aluminum foil covering from vegetables and continue to cook.
- Step Four: Cook burgers and vegetables an additional 8 to 10 minutes or until a meat thermometer reaches 165°F on the burgers. Add cheese during last minute of cooking time to melt on burgers.
- Step Five: Spread 2 to 3 tablespoonfuls of guacamole on the bottom of a hamburger bun. Top with chicken burger, veggies and bun. Serve hot with salsa and sour cream for dipping.
Because this is no ordinary barbecue, I wanted to create a not-so-ordinary burger recipe. It needed to be memorable, yet simple to make. Of course, it had to taste delicious. I made my family Chicken Fajita Burgers and they fit all my criteria perfectly!
This recipe makes 8 burgers, but can easily be doubled or tripled to feed a larger crowd.
I also made my own fajita spice mix from spices in my pantry. I think it adds to the “homemade” feel of the recipe.
Dinner will be ready to serve in about 18 to 20 minutes. I recommend using a meat thermometer to check if your burgers are cooked to the right temperature. I’d rather not cut them open to look at the doneness and I think using a thermometer is your best bet.
I add the cheese to the burgers at the very end. It won’t take long to melt on your burgers – maybe a minute or two!
I also added two dipping sauces just for kicks – salsa and sour cream. The sour cream cools down the heat of the burger and the salsa adds an extra spicy kick.
The burger is hot, juicy and full of flavour. I love all the textures – it’s a party in your mouth!
I loved how easy it was to make. Homemade doesn’t have to be hard. There isn’t a ton of prep work beyond slicing your veggies and mixing the meat. Plus, making your own burgers with your damp, clean hands can be somewhat therapeutic.
Burger Recipes
You’ll also like Chipotle Chicken Skewers, Slow Cooker Steak Fajitas, Chicken Fajita Soup, One-Pot Chicken Fajita Rice or Chicken Fajita Foil Packets.
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Chicken Fajita Burgers
Ingredients
- 8 hamburger buns
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- ¼ cup breadcrumbs
- 2 lb ground chicken
- 1 red pepper cut into strips
- 1 green pepper cut into strips
- 1 yellow pepper cut into strips
- 1 onion sliced into strips
- ½ cup guacamole
- 8 slices Monterey Jack cheese
- Sour cream and salsa for dipping, if desired
Instructions
- In a large bowl, add ground chicken, chili powder, cumin, paprika, cayenne pepper, garlic powder and breadcrumbs. Using damp, clean hands, combine ingredients together. Shape mixture into eight patties.
- Preheat barbecue to medium high heat. Place peppers and onions in a disposable aluminum barbecue tray and cover with aluminum foil.
- Once heated, place burgers and vegetables on the grill. Cook burgers for 8 minutes and then flip over. Remove aluminum foil covering from vegetables and continue to cook.
- Cook burgers and vegetables an additional 8 to 10 minutes or until a meat thermometer reaches 165°F on the burgers. Add cheese during last minute of cooking time to melt on burgers.
Assembly
- Spread 2 to 3 tablespoonfuls of guacamole on the bottom of a hamburger bun. Top with chicken burger, veggies and bun. Serve hot with salsa and sour cream for dipping.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Delicious recipe, Stacie! I love anything that’s Philly cheesesteak style. Thank you so much for sharing this recipe with us!
Debbie
Hi! I’m one of the co-hosts from the Welcome Home Wednesday Link Up. These burgers sounds incredible. I’m wishing I had seen this recipe before now because they would be delicious for the 4th! I’ll make them soon though. Thank you for sharing!
Lots of cheese and mushrooms on burgers
Oooh yum! I need to try these! Thanks for sharing with Merry Monday this week! I’m featuring your burger recipe at our upcoming party.
Our BBQ menu will be hamburgers, sausage and steaks
Steaks are on the BBQ menu this summer.
Like to do spicey sausages on a bun.
Chicken Burgers and Veggie skewers
Turkey burger are on the BBQ menu.
I love to BBQ KABOBS!