Chicken Fajita Burgers with Guacamole and Sautéed Peppers Recipe

Introduction

These Chicken Fajita Burgers bring the vibrant flavors of fajitas to your favorite sandwich. Juicy chicken patties seasoned with classic fajita spices are topped with sautéed peppers, onions, melted Monterey Jack cheese, and creamy homemade guacamole for a delicious twist on a burger night.

Ingredients

• 1 pound ground chicken
• 1 tablespoon chopped cilantro
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 red bell pepper, sliced thin
• 1/2 yellow onion, sliced thin
• 1/2 teaspoon chili powder (for peppers and onions)
• Kosher salt and black pepper, to taste
• 4 slices Monterey Jack cheese
• 4 buns
• 1 avocado
• 1 tablespoon chopped cilantro (for guacamole)
• 2 tablespoons diced yellow onion (for guacamole)
• 1/8 teaspoon garlic powder (for guacamole)
• 1–2 tablespoons fresh lime juice (for guacamole)
• Kosher salt and black pepper to taste (for guacamole)

Instructions

1. Step 1: In a bowl, combine avocado, chopped cilantro, diced yellow onion, garlic powder, lime juice, salt, and pepper. Use a fork to mash everything together until you reach your desired guacamole consistency. Taste and adjust seasonings as needed.
2. Step 2: In a large bowl, stir together chili powder, ground cumin, dried oregano, garlic powder, lime juice, chopped cilantro, kosher salt, and black pepper. Add the ground chicken and gently mix with your hands until fully combined. Divide into four equal portions and shape each into a patty. Place the patties on parchment paper to prevent sticking.
3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper and yellow onion along with 1/2 teaspoon chili powder, salt, and pepper. Sauté until soft and slightly caramelized, about 6–8 minutes. Remove peppers and onions from the skillet and set aside.
4. Step 4: Reduce heat to medium and add a little more olive oil if needed. Place the chicken patties in the skillet and cook for 4–5 minutes on one side. Flip the patties, then top each with a slice of Monterey Jack cheese. Continue cooking until the cheese melts and the patties reach an internal temperature of 165°F (74°C).
5. Step 5: Remove the cooked patties from the skillet and place them on warmed or toasted buns. Top each with the sautéed peppers and onions, then add a generous spoonful of the prepared guacamole. Serve immediately and enjoy.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika to the chicken seasoning mix.
• Use whole wheat or brioche buns for a different texture and flavor.
• Try swapping Monterey Jack cheese for pepper jack if you prefer a little heat.
• Make the guacamole spicier by adding a finely chopped jalapeño or a dash of cayenne pepper.

Storage

Store any leftover cooked chicken patties and sautéed vegetables in an airtight container in the refrigerator for up to 3 days. Keep the guacamole separate in a sealed container to prevent browning; add a little lime juice on top before sealing. Reheat the patties gently in a skillet or microwave until warmed through. Serve with fresh buns for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works well as a substitute and will provide a similar flavor and texture. Just be sure to cook it to an internal temperature of 165°F (74°C) for safety.

How can I make this recipe gluten-free?

Simply swap the regular buns for gluten-free buns or lettuce wraps to keep the burger gluten-free without sacrificing taste.

Chicken Fajita Burgers with Guacamole and Sautéed Peppers Recipe

Print Recipe

★★★★★

4.4 from 74 reviews

These Chicken Fajita Burgers are a flavorful twist on the classic burger, featuring spiced ground chicken patties topped with sautéed bell peppers and onions, melted Monterey Jack cheese, and a creamy homemade guacamole. Perfect for a quick and tasty weeknight meal, these burgers bring the vibrant flavors of fajitas to your dinner table with an easy skillet-cooking method.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

For the Burgers

• 1 pound ground chicken
• 1 tablespoon chopped cilantro
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Kosher salt and black pepper, to taste
• 1 tablespoon olive oil (for cooking)
• 4 slices Monterey Jack cheese
• 4 buns

For the Sautéed Vegetables

• 1 red bell pepper, sliced thin
• 1/2 yellow onion, sliced thin
• 1/2 teaspoon chili powder
• Kosher salt and black pepper, to taste
• 1 tablespoon olive oil (for sautéing)

For the Guacamole

• 1 avocado
• 1 tablespoon chopped cilantro
• 2 tablespoons diced yellow onion
• 1/8 teaspoon garlic powder
• 1–2 tablespoons fresh lime juice
• Kosher salt and black pepper, to taste

Instructions

1. Make the Guacamole: In a bowl, combine the avocado, chopped cilantro, diced yellow onion, garlic powder, lime juice, salt, and pepper. Use a fork to mash everything together until you reach your desired consistency. Taste and adjust the seasoning if needed.
2. Prepare the Burger Patties: In a large bowl, mix the chili powder, ground cumin, dried oregano, garlic powder, lime juice, chopped cilantro, salt, and pepper. Add the ground chicken and gently combine using your hands. Divide the mixture into four equal portions and form into patties. Place them on a parchment-lined plate or sheet pan to prevent sticking.
3. Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper and yellow onion, sprinkle with chili powder, salt, and pepper, then sauté until soft and tender, about 6-8 minutes. Remove the vegetables from the skillet and set aside.
4. Cook the Chicken Patties: Lower the heat to medium and add a little more olive oil if needed. Place the chicken patties in the skillet and cook for 4-5 minutes on one side. Flip the patties, then place a slice of Monterey Jack cheese on top of each. Continue cooking until the burgers are fully cooked through with an internal temperature of 165°F (74°C) and the cheese has melted.
5. Assemble the Burgers: Remove the cooked patties from the skillet and place each on a warmed or toasted bun. Top with sautéed peppers and onions, and a generous spoonful of the guacamole. Serve immediately.

Notes

• For juicier burgers, do not overmix the ground chicken when forming patties.
• You can toast the buns lightly in the skillet after cooking the patties for extra flavor and texture.
• If you prefer, swap Monterey Jack cheese for pepper jack to add a little extra spice.
• Use a meat thermometer to ensure the chicken patties reach a safe internal temperature of 165°F.
• Guacamole can be made ahead and stored in the refrigerator, but prepare it fresh if possible to avoid browning.

Keywords: chicken fajita burgers, fajita burgers, chicken burgers, Tex-Mex burgers, ground chicken recipe, skillet burgers, quick dinner