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chicken fajita burger on a bun beside a stack of fries - all on a plate.
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Paleo Chicken Fajita Burgers

Cook Time 18 minutes
Servings 4 people
Calories 914kcal



Chicken Fajita Burgers



  • Dice onion and bell pepper. Set aside.
  • Chop boneless, skinless chicken thights into 2" pieces.
  • In a skillet over medium high heat melt the coconut oil and add the diced onion and diced bell pepper.
  • Saute until the onion is lightly browned, about 10 minutes.
  • Remove from the oven and let cool.
  • In your food processor, place the chopped chicken thighs and hit pulse 20 – 25 times until the chicken is coarsely ground. Note, you don’t want to just hit automatic and walk away as the texture will be more like a sausage and not like nice hamburger if you do this.
  • Add in the spices and hit pulse 5 – 8 times until well combined.
  • Spoon the mixture into a bowl and with a spoon mix in the sauteed onions, bell pepper and pepper jack cheese. Shape into four 4″ chicken patties.
  • Place a skillet over medium high heat and add the chicken patties.
  • Grill until golden brown, roughly 6 – 8 minutes and then flip and repeat.
    Four seasoned, chicken fajita burger patties on a grill
  • Serve on a Paleo hamburger bun or lettuce wrap and top with your selected toppings.


Kelly Bejelly is a grain-free cook, with an admitted sweet tooth, who creates Paleo, Gluten-free Recipes on her food blog - A Girl Worth Saving.


Calories: 914kcal | Carbohydrates: 11g | Protein: 103g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 481mg | Sodium: 3081mg | Potassium: 1394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1564IU | Vitamin C: 52mg | Calcium: 475mg | Iron: 5mg