Fire up the grill for this chicken fajita cheeseburger! It’s stuffed with spicy Kraft pepperjack cheese and topped with sauteed peppers, onions, and other great fajita fixins! I’m a member of the Collective Bias® Social Fabric® Community, and I created this recipe and post as part of a social shopper amplification for #CollectiveBias and its advertiser. I was compensated, but all thoughts and opinions stated here are my own.
I love the taste of grilled foods, and I’m a big cheeseburger fan, but living in northeastern Wisconsin means that unless I don a parka and wrap myself in scarves like a mummy, my outdoor grilling time is limited to about 5 months of the year. Yes, I admit to being a grilling wussie, which is exactly why I love my grill pan! I bought this little gem last year, and she’s made me a very happy camper.
Using my grill pan has saved me from frost bite, water in my ears, and other unnecessary bodily harm caused by the elements. It may not deliver a great charcoal taste, but just take a look at that gorgeous crosshatch marking and those little crispy bits on my burgers. It’s a yummi win-win if you ask me! I was especially happy to use it last weekend, when the torrential downpour of rain was creating a miniature lake in my back yard. It started raining just as I came out of Walmart with 6 bags full of cookout essentials and other groceries. Oh joy.
Oh, but take a look at my happy line-up of ingredients and tell me that you’re not hungry!
YUMMI goodness, right? I set out to make a delicious, juicy chicken fajita cheeseburger. Chopped jalapeno and spicy pepperjack cheese in the center and my favorite fajita toppings on the outside. I prepped up some colorful sweet bell peppers and crispy onions and grilled them in my pan with a little bit of olive oil.
Using a grill pan isn’t a whole lot different than cooking on charcoal. Actually, it’s a bit easier because you can control the heat. Just make sure that before you put the food into it, you’ve preheated that pan so it’s scorching hot! If you don’t take that step, your burger will end up without the nice grill marks AND it won’t cook properly in the middle. You’ll end up with a dry, overcooked exterior and a raw center. Although I like medium rare beef burgers, I don’t mess around when I’m cooking with poultry like turkey and chicken. It’s very unsafe to eat a chicken burger like this that hasn’t been cooked to an internal temperature of 165. There’s a huge risk of foodborne diseases like salmonella. Eww and ick. Cook your burger all the way through. Make sure that a food-safe thermometer inserted into the thickest part of the burger reads at least 163 degrees Farenheit before you remove it from the pan. Let it rest for a couple of minutes, and THEN eat. You’ll be a much happier camper, trust me on this.
While your burger is resting, you can get all of your toppings ready. I topped mine with salsa, sour cream, and some iceberg lettuce. Actually, I was really craving that nice garlic and onion ciabatta roll, BUT I decided to stay lower in carbs and go with the naked burger. I still had the cheesey goodness inside and all of those awesome peppers and onions. Oh yeah… what a meal! This cheeseburger recipe served me well! I served it up with a side of my slow cooker BBQ baked beans.
OK, so now that you’re likely drooling on your keyboard, how about making
the best cheeseburger recipe you’ll ever want to taste?
A special shout of thanks to the awesome #CollectiveBias community for allowing me to cook with foods from the brands that I love! You guys are awesomesauce!