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Chicken Burgers with Avocado Corn Salsa are the simplest way to get big juicy flavor and a pop of summer in any dinner These burgers win folks over with a soft bite and a bright creamy salsa in every mouthful
The first time I made this one my whole family instantly loved it We were wild about that cheesy chicken together with the tangy avocado on top
Delicious Ingredients
- Lime: Squeezing a fresh lime lifts the whole salsa Roll it on the counter before you juice it to get as much as possible out
- Olive oil: A little bit ties the salsa together and helps the flavors mingle Go for extra virgin if you can
- Fresh cilantro: It brings fresh herbal notes Find bunches without wilting or yellow tips
- Fresh corn: Sweet kernels make the salsa really pop Shuck your corn right before slicing off the kernels
- Avocado: You want avocados that are slightly firm but definitely ripe Press by the stem and feel for a little give to check
- Salt and pepper: These are the backbone of your flavor Try fine sea salt with freshly cracked pepper if you've got them
- Mayonnaise: Gives the patties extra moistness and adds zing Use a full fat version for that creamy texture
- Shredded cheese: Cheddar provolone or Gouda all melt beautifully I always grate mine fresh
- Scallions: Sliced up for a mild crunch Snap up ones with crisp green tops
- Ground chicken thighs: Go for thighs over breasts for tastier juicier burgers Fresh chicken makes for the best bite
Simple How-To Steps
- Serve Everything Up:
- Lay out the grilled chicken burgers and pile on a heap of that Avocado Corn Salsa Eat right away for a perfect bite
- Make Your Salsa:
- While your burgers cook use a knife to slice fresh corn off the cob Toss it into a bowl along with chopped cilantro and avocado Gently mix in some olive oil and squeeze in lime juice Season with salt and pepper then carefully stir things together so the avocado doesn't get mushed
- Grill Chicken Burgers:
- Get your grill or grill pan nice and hot on medium Put the patties on Let them cook without moving for five minutes Flip carefully Cook another five minutes or until fully cooked and cheese gets all gooey You want 165°F inside
- Shape Patties:
- Scoop out about half a cup of your chicken mix for each burger Gently press into patties about three quarters of an inch thick If it's sticky set them on a tray lined with parchment paper
- Mix Chicken Patties:
- Put ground chicken in a bowl then add in shredded cheese scallions mayo salt and pepper Use a spoon or your hands to combine Don't overmix or the patties might turn tough
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Good Things to Know
- Lots of lean protein and healthy fat thanks to the avocado
- Buns are optional—skip 'em for a gluten free meal
- Use any cheese or fun toppings you like and make it your own
I get excited making the salsa since fresh corn is hands down my favorite The first time we made these for a cookout our friends wouldn't stop asking how I made them
Storing Leftovers
Once cooked chicken burgers last nicely in the fridge for up to three days If you seal them in a tight container The Avocado Corn Salsa tastes best the day it's made but it's still good for a day if you keep it tightly covered in the fridge
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Switch-It-Up Ideas
- Frozen corn works just fine if fresh isn't handy
- Swap in flat leaf parsley or chopped chives when you're out of cilantro
- Try ground turkey if you can't spot ground chicken
Easy Serving Ideas
- Eat these plain for a lighter meal or pop them on buns with lettuce and tomato for a classic vibe
- Heap some extra salsa on your plate or scoop it over mixed greens for a bonus salad
- Round things out with grilled veggie skewers or sweet potato fries for a crowd-pleaser
Story Behind This
Chicken burgers are a lighter spin on the old-school American beef burger Swapping in avocado and juicy corn salsa brings a sunny California twist and makes the most out of fresh summer eats
FAQs About the Recipe
- → Can ground turkey be used instead of chicken?
Yep, you can switch ground chicken for turkey if you want. Turkey's a bit leaner though, so toss in some more mayo or spices for extra juiciness.
- → What cheese varieties are best for the patties?
Try cheddar, gouda, or provolone—they get nice and gooey. Really, any melty cheese you like will fit right in.
- → Do I need to cook the corn before making the salsa?
Nope! Fresh corn straight off the cob gives a lovely sweet pop. But you can steam or grill it quickly if you want it softer.
- → How do I know when the patties are fully cooked?
They’re ready once the middle hits 165°F or 74°C, and both sides turn a deep golden color.
- → Can I prepare the salsa ahead of time?
It’s tastiest soon after making, but chopping everything early is fine. Just stir in avocado and dressing right before you eat so it stays bright and green.
- → What can I serve alongside these burgers?
Toss them next to roasted veggies, crispy fries, or a simple salad—whatever you like best!