These bold and spicy fajita burgers are full of Mexican flavors – and are topped with all the best fajita fixings. It’s the best of both worlds, burgers + fajitas!
Do you ever have those moments when you can’t decide what to make for dinner? When everything sounds good? I usually turn to Lance to see what sounds good to him, but he never has any cravings. Sometimes those last minute decisions turn out to be the greatest meals.
Whenever we make fajitas, we are always left with a bunch of the peppers and onions. I usually throw them onto a salad the next day or find any possible way to incorporate them into another meal. Since we love to grill up different flavors of burgers so I got an idea to use them in a fun new burger.
I’m a firm believer in seasoning the ground meat for burgers and packing them with all kinds of yummy stuff. These burgers are no exception – they are bursting with bold flavors and spices. I used a few dashes of some Mexican hot sauce, but if you’re worried about these burgers being too spicy then you can easily omit it.
But the best part of these burgers are the grilled veggies on top. Like I mentioned before, you can use leftover fajita fixings or you can grill up the veggies while you cook the burgers. I love to serve them with a heaping spoonful of guacamole on the bottom bun – this one is my favorite guacamole recipe.
- 1 lb ground turkey (you could use beef or chicken)
- 2 Tbsp red onion, minced
- 1 clove garlic, minced
- ½ jalapeño, seeded and minced
- 2 Tbsp cilantro, chopped
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 tsp hot sauce (such as tapatío)
- 1 red onion
- 1 red bell pepper
- 1 green bell pepper
- 4 slices Pepper Jack cheese
- 4 buns
- ½ cup guacamole for serving
- Preheat grill to medium heat.
- In a medium bowl combine ground turkey, minced red onion, garlic, jalapeño, cilantro, chili powder, cumin, hot sauce, salt, and pepper. Mix well until all ingredients are well combined. Form turkey into 4 patties, about 1 inch thick. Refrigerate until ready to grill.
- Remove stem and seeds from peppers and cut into quarters. Slice red onion into ½ slices, leaving rings in tact. Spray peppers and onions lightly with cooking spray or brush lightly with olive oil.
- Place burgers on grill and cook for 3-5 minutes on the first side. Flip burgers and cook for an additional 3-5 minutes on the second side, or until cooked through. During the last minute of cooking, place 1 slice of cheese on each burger.
- Meanwhile, cook onions and peppers on the grill until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. Once vegetables have slightly cooled, separate the onions into rings, slice the bell peppers lengthwise into ¼-inch strips
- Brush buns lightly with cooking oil or butter and place cut side down on the grill. Toast for 1 to 2 minutes or until buns are lightly golden and toasted.
- Spread guacamole onto the bottom bun then place burger over guacamole. Top burger with sliced red onion and red and green bell peppers, then top with the other half of the bun.
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