All the peppers, onions, Mexican spices and creamy guacamole you love in fajitas—compressed into one gloriously satisfying burger. Plus make-ahead tips so dinner is easy.

This Recipe: • Includes Make-Ahead Steps •

Grab a knife, a fork and a fistful of napkins—this burger is a hands-on, flavorful experience.

It delivers big, beefy, hot-off-the-grill flavor combined with the bright, smoky notes of classic Mexican fajitas: warm spices, charred peppers and onions, and a creamy guacamole finish.

This is the kind of burger that makes you grin from the first bite. It looks indulgent and tastes over-the-top, but we’ve also boosted the nutrition where we can—because this is a recipe that marries flavor with some sensible choices.

We use extra-lean ground beef for a meaty texture with less fat, a bold blend of antioxidant-rich spices, and piles of charred vegetables for freshness and color. Instead of melted cheese or sugary condiments, we top each burger with a generous scoop of guacamole—heart-healthy avocado plus salsa for brightness—served on a whole-grain bun.

Don’t be surprised if everyone at the table calls this the best burger ever. It’s messy in the best possible way—stacked high with charred pepper and onion strips and finished with creamy guacamole—so plan for extra napkins.

The combination of spices gives each bite a distinct fajita character without overpowering the meat. Grilled vegetables add smoky sweetness and satisfying texture, and the guacamole brings cooling creaminess that ties everything together.

Easy Grilled Fajita Burgers with Guacamole

Yield:
4

Prep Time:
25 minutes

Cook Time:
13 minutes

Total Time:
38 minutes

Mexican toppings and creamy guacamole highlight these deliciously satisfying fajita burgers.

• Includes Make-Ahead Steps •

Ingredients

Spice Mixture:

1 tablespoon chili powder
2 1/2 teaspoons ground cumin
2 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt

Burgers and Veggies:

1 medium sweet onion
1 large poblano pepper
1 medium-large red bell pepper
1 tablespoon olive oil
1 pound extra-lean ground beef

Guacamole Topping:

1 avocado
1/4 cup salsa
1/8 teaspoon kosher salt
1/16 teaspoon black pepper

For Serving:

4 whole-grain buns

Instructions

Prepare and preheat your grill to medium heat.
In a small bowl, combine the chili powder, cumin, garlic powder, onion powder and 1 1/2 teaspoons kosher salt to make the spice mixture. Stir well.
Peel the onion and trim the stem and root ends, then cut the onion into four horizontal planks, keeping the rings together. Remove the stem and core from the peppers and cut each into four large pieces. Toss or brush the vegetables with olive oil to coat, then sprinkle with 2 tablespoons of the spice mixture, coating both sides.
In a large bowl, crumble the ground beef and sprinkle with the remaining 5 teaspoons of spice mixture. Mix gently but thoroughly so the spices are evenly distributed. Form 4 patties about 1/2–3/4″ thick and 3 1/2–4″ in diameter, pressing a small divot in the center of each to prevent doming while cooking.
Grill the burgers and vegetables over medium heat. Cook burgers about 8–10 minutes on the first side, then 5–8 minutes on the second side, or until they reach your desired doneness. Grill the vegetables until crisp-tender, adjusting placement and time as needed—onion planks may need a hotter spot and poblanos, which are thinner, may cook faster.
Meanwhile, in a medium bowl mash the avocado with the salsa, 1/8 teaspoon kosher salt and a pinch of black pepper to make a chunky guacamole.
Remove the burgers and vegetables from the grill and let the burgers rest a few minutes. Slice the peppers into strips (4–6 pieces per pepper section) and cut each onion plank in half, separating the rings.
Assemble each burger on a whole-grain bun, pile on plenty of grilled vegetable strips and finish with a generous dollop of guacamole. Serve with knives, forks and extra napkins.

Notes

Burger divots: Press a small indentation in the center of each patty to help them stay flat as they cook.

Spice balance: The recipe uses a generous amount of spices on purpose—this gives the burgers bold fajita flavor without overwhelming the meat.

Make-ahead tips: You can prepare the spiced vegetables and formed patties earlier in the day or the night before; store them separately, tightly wrapped, in the refrigerator until you’re ready to grill. Guacamole can be made ahead but may brown slightly—press plastic wrap directly on the surface to reduce discoloration, or make it just before serving.

Nutrition Information:

Yield: 4 servings
Serving Size: 1 burger
Amount Per Serving:
Calories: 568

Nutrition information is an estimate and may vary based on ingredients and preparation.