Description
These Chicken Burgers with Avocado Corn Salsa offer a deliciously healthy twist on a classic favorite. Made with lean ground chicken seasoned with garlic powder and paprika, then cooked to juicy perfection, these burgers are topped with a fresh, zesty avocado and corn salsa that adds vibrant flavors and textures. Perfect for a quick weeknight dinner or casual weekend barbecue, the recipe includes optional whole wheat buns and garnishes for a satisfying, wholesome meal.
Ingredients
Scale
For the Chicken Burgers
- 1 lb ground chicken (lean and tender)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil (for cooking)
For the Avocado Corn Salsa
- 1 ripe avocado, chopped into small cubes
- 1 cup corn kernels (fresh or thawed if frozen)
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (adjust seeds for desired spiciness)
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tsp olive oil (optional, for dressing salsa)
- Salt, to taste
- Black pepper, to taste
Additional
- 4 whole wheat buns (optional, can substitute gluten-free buns or lettuce wraps)
- Additional garnishes such as lettuce, tomato slices, radishes, or pickled onions (optional)
Instructions
- Prepare the Avocado Corn Salsa: Chop the ripe avocado into small cubes and place it in a mixing bowl. Add fresh or thawed corn kernels, finely diced red onion, minced jalapeño, and chopped cilantro. Squeeze fresh lime juice over the ingredients, then gently toss to combine. Season with salt and black pepper to taste, adjusting flavors as needed.
- Make the Chicken Patties: In a separate bowl, combine the ground chicken with garlic powder, paprika, salt, and black pepper. Mix lightly and gently to incorporate the spices without overworking the meat, which ensures tender patties. Shape the mixture into 4 to 6 evenly sized patties, depending on your preferred burger size.
- Cook the Chicken Burgers: Heat 1 tablespoon of olive oil in a skillet over medium-high heat or preheat a grill. Place the chicken patties on the cooking surface and cook for about 5 to 6 minutes per side, until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C) to guarantee they are fully cooked and juicy.
- Toast the Buns: Slice the whole wheat buns in half and toast them lightly on the grill or in a pan until golden and slightly crisp. This step improves texture and prevents the buns from becoming soggy when assembled.
- Assemble Your Burger: Place each warm chicken patty on the bottom half of a toasted bun. Spoon a generous amount of the avocado corn salsa over the patty. Add any additional garnishes you prefer, such as lettuce, tomato slices, radishes, or pickled onions. Top with the bun’s upper half and serve immediately for the best flavor and freshness.
Notes
- For spicier salsa, include more jalapeño seeds or add a dash of hot sauce.
- Use gluten-free buns or lettuce wraps as a substitute for wheat buns to accommodate gluten intolerance.
- If using frozen corn, thaw completely before mixing into the salsa to avoid excess moisture.
- Check the internal temperature of the chicken patties with a meat thermometer to ensure food safety.
- Leftover avocado salsa can be stored in an airtight container in the refrigerator for up to 1 day, but it’s best served fresh.
