Recipes for free: Bun-less Chicken Fajita Burgers w/ Guacamole

grilled chicken burgerI tastespotted this wonderful Faijita Chicken Burger recipe over on one of my favorite blogs Prevention RD. For some reason it just peaked my pinterest and I made plans to recreate it for Sunday’s dinner. I’m constantly on the hunt for the best meat-free burgers but every now and again I like to indulge in a chicken or turkey burger. This burger met the bill in that it was simple and full of fresh and flavorful ingredients. Of course, the best gluten free hamburger bun remains elusive so instead of ruining my burger moment with a less than stellar bun I opted to forgo it all together and have my version bun-less. Check out my adapted version below and be sure to check out Prevention RD for the this and many other A+mazing healthy and original recipes.

Bun-less Fajita Chicken Burger w/Homemade Guacamole adapted from Prevention RD’s Fajita Chicken Burgers
1 pound organic ground chicken
1 cup fresh kale
1 egg, whisked
2 tablespoons mayo
1 tablespoon olive oil
1/4 cup gf bread crumbs
1/4 cup parmesan cheese
2 tablespoons red pepper flakes
2 tablespoons onion flakes
2 tablespoons minced garlic
salt, black pepper, garlic salt, onion powder, to taste

1 sweet white onion, sliced
2 cups kale
1 bell pepper, sliced
1 medium tomato, sliced
salt and black pepper, to taste
homemade guacamole
cheddar cheese

  1. In a mixing bowl, mix together the burger ingredients until well-incorporated  to form into 3-4 patties, about 5 inches in diameter each.
    Preheat gas grill to 375 F. Grill burgers 6 minutes per side or until cooked through, flipping halfway through.
  2. Meanwhile, heat olive oil in a large skillet. Once hot add the onions and kale and cook 4-5 minutes or until softened. Add the bell pepper slices and cook 15-20 minutes or until very tender and slightly caramelized.
  3. To assemble, spread a little guacamole on plate, top with fresh kale leaves to garnish. Top with burger. Top burger with cheddar cheese, sautéed onions, peppers, and kale then top with two tablespoons more guacamole.  Serve immediately.

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