Chicken Fajita Burgers
Prep time
Cook time
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Chicken burgers can sometimes be a little boring, but these Chicken Fajita Burgers are anything but, thanks to a kicky blend of Mexican spices and a fajita-inspired topping of sauteed peppers and onions.
Recipe type: Main
Serves: 4
  • 1 lb lean ground chicken
  • ½ cup panko breadcrumbs
  • ½ cup finely chopped onion
  • ¼ cup finely chopped cilantro
  • 1 egg
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp chipotle powder
  • ½ tsp salt
Fajita Topping:
  • 1 tbsp olive oil
  • ½ red pepper, thinly sliced
  • ½ green pepper, thinly sliced
  • ½ yellow pepper, thinly sliced
  • ½ sweet onion, thinly sliced
  • ½ tsp chili powder
  • 1 jalapeno pepper, thinly sliced (optional)
  • Salt and pepper to taste
  • 4 hamburger buns, split and toasted
  • 1 cup shredded Monterey Jack cheese
Prepare the Patties:
  1. Preheat a lightly oil gas or charcoal grill to medium-high heat.
  2. In a large mixing bowl, combine the ground chicken, panko, onion, cilantro, egg, cumin, chili powder, chipotle powder and salt, and using your hands,
  3. Divide the burger mixture into four equal parts, and shape each one into a 3" wide patty. Arrange the patties on the preheated grill and cook, with the cover open, until browned on the outside and cooked all the way through, about 4-5 minutes per side. Transfer to a plate, tent loosely with tinfoil, and set aside to rest while you prep the peppers.
Sautee the Peppers:
  1. Meanwhile, in a large skillet set over high heat, saute the red, green and yellow peppers and the onions in olive oil for about 5-7 minutes, or until soften and starting to colour. Add the chili powder and jalapeno, if using, and continue cooking for 2-3 minutes longer, stirring infrequently so that the edges of the peppers get a little charred. Season to taste with salt and pepper.
  1. Place the burger patties on the bottom bun halves, then top each one with shredded cheese and sauteed peppers, dividing evenly between the burgers, then finish with the top buns.
Recipe by Crumb: A Food Blog at