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!
1lb.ground chickencombination of thigh and breast meat
1tablespoonchipotle pepper in adobo sauceor 1 tablespoon ground chipotle powder
3tablespooncilantro leavesfinely chopped
1teaspoondried chili flakes
1clovegarlicminced
½teaspoonsea salt
½teaspoonblack pepperfreshly ground
Seared Peppers and Onions
1red bell pepperthinly sliced
½orange or yellow bell pepperthinly sliced
½green bell pepperthinly sliced
1medonionthinly sliced
Tomatillo Guacamole
2mediumavocadospeeled and pitted
2mediumtomatillosfinely chopped
2tablespoonslime juice
2clovesgarlicminced
¼cupcilantro leaves,finely chopped
sea salt or Kosher saltto taste
Instructions
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 teaspoon 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.)To air fry, preheat your air fryer to 390°F. for 3 minutes. Grease or spray the air fryer basket using an oil mister then air fry the patties for 5 minutes. Pause the fryer, remove the basket and flip the patties over. Continue to cook on the other side for 5 minutes or until they have reached 165°F.
Meanwhile, heat 2 teaspoon 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 gluten-free bun, add a chicken pattie, and top with seared peppers and onions.