Skip to main content
Epicurious
Cookbooks

Chicken Fajita Burgers

Recipe information

  • Yield

    4 burgers

Ingredients

2 pounds ground chicken
2 tablespoons chipotle (smoky flavor) chili powder (a palmful)
2 to 3 tablespoons chopped fresh cilantro
Several drops of hot sauce, such as Tabasco
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning
Extra-virgin olive oil (EVOO), for drizzling
1 package of large flour tortillas, warmed and passed at the table

Preparation

  1. Step 1

    Heat a grill pan or large skillet over medium-high heat.

    Step 2

    In a large bowl combine the chicken, chipotle powder, cilantro, hot sauce, and grill seasoning. Score and divide the meat into 4 sections and form 4 big patties, 1 inch thick. Drizzle the patties with EVOO and cook for 6 minutes on each side or until the meat is firm and cooked through.

Rachael Ray's 30-Minute Get Real Meals
TagsBurgerGround ChickenChickenPoultryChipotleChileVegetableMainDinnerDairy FreeNut Free30 Minutes or LessGrillingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.