Gluten Free Chicken Fajita Burgers Recipe

Gluten Free Chicken Fajita Burgers Recipe

by Carol Kicinski on May 3, 2018

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Cinco de Mayo falls on a Saturday this year, so it’s a perfect excuse to get outdoors and celebrate! A beautiful day with friends, food, and a fiesta? Who could say no to that?

This recipe is a mash-up of Mexican and American. It has the feel of a good ol’ fashioned burger but with the flavors and ingredients of a chicken fajita.

These burgers can be prepared partly on the stove and partly on the grill (perhaps one person can cook the veggies and someone else can prep and grill the burgers). Or, if you prefer to stay outdoors, instead of cooking the veggies on the stove you can cook them on a cast iron skillet outside on the grill.

Serve this with some fries sprinkled with Mexican cotija cheese or this Mexican-Style Grilled Corn on the Cob and pour yourself a Pineapple Jalapeño Margarita for a complete Cinco de Mayo meal!

Recipe notes: For the buns, I used Kinnikinnick’s gluten free hamburger buns, which are also dairy free. To keep this recipe dairy free, use dairy free cheese shreds.

Gluten-Free Chicken Fajita Burgers Recipe

Gluten Free Chicken Fajita Burgers Recipe

Ingredients

1 tablespoon extra-virgin olive oil
1 medium white onion, thinly sliced
1 green bell pepper, seeded, deveined and thinly sliced
1 red bell pepper, seeded, deveined and thinly sliced
Kosher or fine sea salt
Freshly ground black pepper
2 ripe avocados
¼ cup chunky salsa
Juice of 1 lime
1 ½ pounds ground chicken
½ cup grated cheddar cheese or dairy-free shreds
4 Kinnikinnick Soft Hamburger Buns

Directions

Heat the oil in a large skillet over medium-high heat. Add the onion, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, about 8 minutes. Remove from the pan and set aside. (Alternatively, you can do this step on a cast iron skillet on the grill.)

Mash the avocados with the salsa and lime juice. Season to taste with salt and pepper.

Prepare the grill for direct heat and preheat to medium-high.

Combine the chicken and cheese in a large mixing bowl. Divide into 4 equal portions. Form each portion into patties and make a deep impression in the center of each patty with your thumb. Brush the patties with oil and season with salt and pepper.

Grill the burgers for 4 minutes with the lid closed. Flip and cook another 4 minutes or until the burgers are cooked through.

Serve the burgers on buns spread with the avocado mixture and topped with the onion and pepper mixture.

Servings

Serves 4

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Categories:    Main Dishes

{ 1 comment… read it below or add one }

Terri Ann May 8, 2018 at 4:11 pm

This looks so delicious! I always love finding something new and delicious for my gluten free lifestyle.

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