Best Chicken Fajita Burgers Recipes

BEEF AND CHICKEN FAJITA BURGERS: HAVE ONE OF EACH!

Steps:

• Heat a grill pan or large skillet over medium high heat.
• For Beef Fajita Burgers:
• Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.
• For Chicken Fajita Burgers:
• Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.
• Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.

CHICKEN FAJITA BURGERS

Steps:

• Heat the bbq or grill on high.
• Cut 6 pieces of wax paper big enough for the individual burgers to make it easier to put on the grill.
• In a large bowl, combine all of the spices and mix. Add the ground chicken and combine just until blended, do not over mix.
• Divide the mixture into 6 equal sized balls then place them on the square of wax paper and gently press into a patty making a dent in the centre of each one.
• Barbeque or grill the burgers until cooked through for approximately 5 minutes on each side until meat is firm, and the internal temperature is 165°F.
• Note: I used 1/2 ground thigh meat and 1/2 ground breast meat.

RACHEL RAYS BEEF AND CHICKEN FAJITA BURGERS RECIPE - (4.5/5)

Steps:

• Heat a grill pan or large skillet over medium high heat. For Beef Fajita Burgers: Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness. For Chicken Fajita Burgers: Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.