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Chicken Burgers with Avocado Corn Salsa Recipe
Ash Tyrrell

Chicken Burgers with Avocado Corn Salsa Recipe

When I made these chicken burgers with avocado corn salsa, I honestly didn’t expect them to taste this amazing. The burgers were juicy, perfectly seasoned, and that fresh salsa on top added such a bright, summery kick.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken – lean and full of protein perfect for juicy burgers.
  • 1/4 cup breadcrumbs – helps bind the patties and keeps them tender.
  • 1 egg – adds moisture and holds everything together.
  • 1/4 cup onion finely chopped – adds flavor and a bit of crunch.
  • 2 cloves garlic minced – for an aromatic depth.
  • 1 teaspoon chili powder – gives a smoky spicy hint.
  • 1 teaspoon cumin – adds warmth and earthiness.
  • Salt and pepper to taste – essential for seasoning.
  • 1 avocado diced – creamy texture and healthy fats.
  • 1 cup corn kernels – fresh or canned; avoid frozen for best texture.
  • 1/2 red bell pepper diced – adds sweetness and color.
  • 1/4 cup fresh cilantro chopped – brings freshness to the salsa.
  • 1 tablespoon lime juice – for a zesty tangy kick.
  • Salt and pepper to taste – adjust for salsa flavor.
  • Lettuce leaves – for crunch and freshness.
  • Tomato slices – juicy and bright.
  • Sliced red onion – optional adds bite and color.
  • Cheese optional – I like pepper jack or cheddar for extra flavor.
  • Burger buns – brioche is my favorite but whole wheat or gluten-free work great too.

Method
 

  1. Start by placing the ground chicken in a large bowl. Add the breadcrumbs, egg, chopped onion, garlic, chili powder, cumin, salt, and pepper. Use your hands or a spoon to mix everything until just combined. Try not to overmix it, or the patties might turn out dense. Divide the mixture into four even portions and gently shape them into patties.
  2. Heat your grill or grill pan over medium-high heat and lightly grease it. Place the patties on and let them cook for 5–7 minutes per side, depending on their thickness. You’ll know they’re ready when the internal temperature hits 165°F. I always avoid pressing down on the patties—it squeezes out the juices and dries them out.
  3. While the burgers are cooking, prepare the salsa. In a bowl, combine diced avocado, corn kernels, chopped red bell pepper, cilantro, and lime juice. Add salt and pepper to taste. Mix gently so the avocado pieces don’t get too mashed. This salsa is colorful, refreshing, and adds a cool contrast to the warm patties.
  4. Toast your burger buns until they’re golden and slightly crisp. It makes a big difference in texture! Layer each bun with lettuce, place a juicy chicken patty on top, and spoon a generous amount of avocado corn salsa over it. Add tomato slices, onions, or cheese if you like—I usually can’t resist a slice of pepper jack.
  5. And just like that, your chicken burgers are ready to go! I usually serve mine hot with sweet potato fries or a big salad on the side. They’re great for casual dinners or even weekend cookouts.

Notes

  • Don’t overmix the chicken mixture; it keeps the patties light and juicy.
  • Always cook the patties to the right temperature—use a meat thermometer if you're unsure.
  • Make the salsa fresh right before serving so the avocado doesn’t brown.
  • Toasting the buns makes them less soggy and adds flavor.
  • If you're grilling outside, chill the patties for 10 minutes beforehand—they’ll hold their shape better.