We love turkey and chicken burgers around here, and have been eating them a lot more often now that it’s summertime and I seem to crave burgers all the time. Not only are they inexpensive (around 5 dollars of meat gives us meals for two days), but they’re so easy to make, they provide a healthy lean source of protein, they fill me up, and there are infinite flavour combinations to experiment with!
It’s hard to persuade Ryan away from our favourite buffalo chicken burgers, but I like trying new things, so recently I decided to make chicken fajita burgers. I actually intended to use turkey but didn’t realize I’d grabbed chicken until I got home – either works though!
These basically taste like chicken fajitas but in burger format, thanks to the combination of fajita spices in both the burger and the veggies, the sautéed peppers and onions on top, and optional (but delicious) extras like mashed avocado, tomatilla salsa, and cheese!
The way I wrote out the recipe makes this look like a lot of ingredients and work, but it’s really not. Most of the ingredient list is dedicated to the spices you’ll use to create your own fajita seasoning, but if you like, you can make this even easier with a premixed fajita spice!
I loved the flavour in these and all the added veggies to make them a complete meal for me! When we ate our leftovers the next day, Ryan opted to leave off the veggies and instead top the patties with buffalo sauce, so I don’t think they’ve replaced buffalo burgers as his new favourite, but I’ll definitely keep making these as a fun alternative!
I’m off to vote (it’s Election Day in Ontario) and then join my lovely older sister for lunch for her birthday (Happy Birthday if you’re reading this!). Hope you all have a great day and weekend!
Chicken (or Turkey) Fajita Burgers
Recipe inspired by Cooking Light with many adaptations
Makes 4 burgers
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne
1/4 teaspoon salt
1 lb lean or extra-lean ground chicken or turkey
1/4 cup tomatillo salsa
1/4 cup breadcrumbs (I used panko)
2 teaspoons fajita seasoning (above)
2 teaspoons olive oil
1 sweet onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 teaspoons fajita seasoning (above)
4 whole wheat hamburger buns
1 ripe avocado, mashed with some salt and pepper
Additional tomatillo salsa
Cheese such as Monterey jack or pepper jack, optional
Combine spices for fajita mixture in a small bowl. Mix well and set aside.
To prepare burgers, transfer ground chicken or turkey to a large bowl and add salsa, breadcrumbs, and 2 teaspoons fajita seasoning. Stir with a fork until combined. Use your hands to shape into 4 even patties, being very gentle and not pressing the meat so you don't make tough burgers.
Depending on how big your skillets are, heat 2 or 3 skillets over medium-high heat. I used one skillet for the veggies and 2 for the burgers because I could only fit 2 patties per pan. Add a little olive oil to each pan. Add the peppers and onion to one large pan and stir. You will let these cook until slightly softened, about 10 minutes or until the burgers are done, stirring often. In the last 3-5 minutes of cooking, season with remaining fajita seasoning (around 2 teaspoons) and stir to coat. Transfer to a bowl when done.
Meanwhile, add burger patties to other skillets and let cook about 4-5 minutes, flip, then cook another 4-5 minutes on the other side or until done. If you want to add cheese, add a few slices a couple minutes before they’re done cooking so the cheese melts slightly.
To prepare burgers, I spread the bottom bun with the mashed avocado, topped with a burger patty, which I then topped with a spoonful of tomatillo salsa. On the top bun I added lettuce and a big pile of the sautéed veggies, then put them together. You might end up with leftover veggies, depending on how much you put on each burger.