Kickin’ Chicken Fajita Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 tbsp plus 1 tsp steak spice
1 1/2 tbsp chili powder
3 tsp cumin
1 ½ tsp cocoa powder
1 minced chipotle pepper
2 tsp fresh chopped cilantro
zest of 1 lime
1 ½ lbs ground chicken
4 1/2 tbsp Colavita Extra Virgin Olive Oil
1 red onion (1/2 sliced for topping and 1/2 minced for patties)
1 green bell pepper sliced
Vegetable oil to brush grill
6 sesame seed buns
12 slices pepper jack cheese
¾ C medium heat chunky salsa (preferably fresh prepared)
1C fresh prepared guacamole



Pre-heat the grill to medium high. To make the patties, 2 tbsp steak spice, chili powder, cumin, cocoa powder, chipotle, cilantro and lime zest and stir to combine. Add ground chicken, minced onion and 1 ½ tbsp oil and mix just until all ingredients are incorporated. Divide into six equal portions and form patties to fit the bun. To make the veggie topping, toss together the 3 tbsp olive oil, sliced pepper, sliced onion and 1 tsp steak seasoning and place them on a sheet of aluminum foil, folding the foil to create a closed pouch. Once the grill is heated, place the pouch on the grill, off to the side, and cook for 8 minutes per side. Once the veggies have been cooking for a couple minutes, brush the grill rack with vegetable oil, place the patties on the rack and close the lid. Cook the patties until their internal temperature is 165 degrees F, turning once. This will take approximately 7 minutes per side. In the last few minutes of cooking, place cut buns with the inside facing down on the grill and lightly toast. Also, top the burgers with 2 slices of cheese. To assemble the burgers, slather each half of the bun with 1 heaping tbsp of guacamole. Place the cheese topped burger on the bottom half. Pile on salsa and veggies, be sure to evenly distribute the topping between all six burgers. Add the bun tops and serve.