Kick your spring and summer grilling up a notch with these smoky Paleo Chicken Fajita Burgers with Tomatillo Guacamole. Easy to serve without a bun, too!
These juicy paleo Chicken Fajita Burgers are seasoned with smoky chipotles in adobo sauce, they’re topped with seared peppers, and they’re serve on a bed of tasty tomatillo guacamole. They’re an easy Southwestern-style burger to cook on a grill, but they can also be made on the stove top.
Prep and Freeze your Chicken Burgers!
Summertime means grilling time, and chicken burgers make an easy 30-minute dinner. I regularly make big batches of several types of burgers, like
I freeze them on baking sheets, then package, vacuum seal and freeze for busy nights.
How to make these Paleo Chicken Fajita Burgers
Start by prepping the Tomatillo Guacamole. No tomatillos? No worries! Sub your favourite chunky guacamole if you don’t have tomatillos. Simply mash avocado with a fork and stir in lime juice, garlic, cilantro and tomatillos or a few chopped tomatoes.
While your burgers are cooking, sear some sliced bell peppers and onions just until softened. These peppers add fabulous Tex-Mex flavours to your burgers, so don’t leave them out!
Then assemble and you’re ready to devour! Spread a thick layer of guac on a bun, add a burger, and top with a generous amount of seared peppers and onions.
OR Keep your meal gluten-free by serving these delicious paleo chicken fajita burgers without a bun. Just add the guacamole on top of the patty before topping with the sliced pepper and onion mix.
What kind of ground chicken is best for these Paleo Chicken Fajita Burgers?
Very lean ground chicken (or ground turkey) may result in dry burgers. Use a mix of ground chicken thighs and breasts for juicy burgers and best results.
How long should I cook these chicken burgers?
Depending on how thick you make the burgers and the temperature of your grill, these burgers should be cooked for 4-6 minutes per side or longer, or until a meat thermometer (inserted through the side of the burger) registers at least 165°F and the meat is no longer pink inside.
A 30-minute Southwestern dinner with pizzazz!
A 30-minute meal with pizzazz! Spicy Southwestern flavours in juicy paleo chicken fajita burgers, topped with seared peppers and onions and served with tomatillo guacamole!
- 1 lb. ground chicken combination of thigh and breast meat
- 1 tbsp chipotle pepper in adobo sauce or 1 tbsp ground chipotle powder
- 3 tbsp cilantro leaves finely chopped
- 1 tsp dried chili flakes
- 1 clove garlic minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1 red bell pepper thinly sliced
- 1/2 orange or yellow bell pepper thinly sliced
- 1/2 green bell pepper thinly sliced
- 1 med onion thinly sliced
- 2 avocados peeled and pitted
- 2 tomatillos finely chopped
- 2 tbsp lime juice
- 2 cloves garlic minced
- 1/4 cup cilantro leaves finely chopped
- sea salt to taste
Prepare Tomatillo Guacamole. Mash avocado with a fork and combine with remaining guacamole ingredients. Cover.
Combine all burger ingredients in a medium bowl. Form into 4 patties. Add 2 tsp oil to a hot skillet or grease a grill. Fry or grill until no longer pink inside and a meat thermometer inserted sideways indicates an internal temperature of at least 165°F. (about 4 - 6 minutes per side or longer depending on the thickness of the patties and the temperature of your grill.)
Heat 2 tsp oil in a skillet, and add onions and peppers. Sear just until softened, being careful not to overcook.
Assemble burgers. Serve open-faced, topping burgers with Tomatillo Guacamole and seared peppers and onions, or spread guacamole on a bun, add a burger, and top with seared peppers and onions.
Try these Easy Chicken Fajitas in Foil Packets next time you need a quick make-ahead dinner!
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