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Sink your teeth into tender Chicken Burgers covered with zesty Avocado Corn Salsa. It’s a breeze to whip up any night. The patties always come out soft, and the cool salsa on top gives sunny vibes—even if it’s cold outside.
When I first tossed these together, everyone wanted seconds. The melty cheese in the chicken mixed with that bright avocado just clicked in the best way.
Flavorful Ingredients
- Ground chicken thighs: Use thighs to get the juiciest burgers. Grab a fresh pack for extra flavor.
- Scallions: Chop them up for a gentle onion pop and a tiny bit of crunch. Go for the brightest green ones on the bunch.
- Shredded cheese: Pick your favorite—cheddar, Gouda, maybe provolone. Shred it yourself if you can.
- Mayonnaise: This locks in moisture for thick, tasty patties. Full-fat makes them richer.
- Salt and pepper: These basics amp up every other taste. Fresh-cracked pepper and fine salt work wonders.
- Avocado: Ripe but not mushy means perfect creamy chunks. If it gives a little push at the top, you’re set.
- Fresh corn: Slice kernels off the cob for a nice sweet pop in your salsa.
- Fresh cilantro: Handfuls give freshness—choose lively, green bundles.
- Olive oil: Just a glug helps the salsa flavors blend and look shiny. Go for extra-virgin if that’s what you’ve got.
- Lime: Give it a roll then slice—makes juicing easier. That little tart burst brings everything alive.
Easy Steps
- Mix Up the Chicken Base:
- Drop ground chicken in a mixing bowl with mayo, cheese, scallions, salt, and pepper. Stir it with your spoon or hands—but don’t overdo it or the burgers turn tough.
- Shape Your Patties:
- Grab a half cup of meat for each portion. Make thick, round shapes—about an inch thick. Sticky? Lining your pan with parchment helps loads.
- Cook Burgers on the Grill:
- Heat the grill or grill pan to medium. Place burgers down and cook around five minutes without touching them. Flip, then cook five more, until cheese is melty and you hit 165 degrees in the center.
- Toss Together the Salsa:
- Slice corn from the cob, mix with avocado and cilantro in a big bowl. Squeeze over lime, toss in salt and pepper, and drizzle olive oil. Stir easy so the avocado stays chunky.
- Time to Eat:
- Spoon a big helping of Avocado Corn Salsa onto hot-off-the-grill chicken burgers. Eat up while everything is fresh and toasty—it’s the best way.
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Handy Facts
- All that avocado fat and chicken keep you fed and satisfied
- Skip the bun if you want something gluten-free, simple as that
- Switch the cheese or stack on other toppings if you want to experiment
I seriously love making this salsa—always go with fresh corn if you can. Last BBQ, these burgers disappeared in minutes and everyone hit me up for the how-to. Honestly, there weren’t any leftovers at all.
Staying Fresh
Slide extra burgers into a container with a lid and stash them in the fridge. They’ll taste good for up to three days. The salsa is best on day one but will last if sealed tight until the next day.
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Switch Things
- Out of cilantro? Snag some parsley or snip up chives with parsley for a nice spin.
- No fresh corn? Just thaw out frozen corn and it’ll work fine.
- Can’t find ground chicken? Use ground turkey instead—it’s awesome too.
Ways to Enjoy
- Eat them straight up for a lighter meal, or go for buns with lettuce and tomato for something classic.
- Spoon some salsa over the burgers or serve it with a quick salad on the side.
- For a crowd, throw together sweet potato fries or roasted veggie skewers to munch alongside.
Backstory
Chicken burgers give that old-school classic a lighter twist. Topping with avocado and crisp sweet corn salsa brings on the California vibes and makes the most of summer’s fresh flavors.
Common Questions
- → Is ground turkey fine to swap for the chicken?
Yep, that'll work! Turkey can be a little dry, so just toss in more mayo or extra spices to keep things tasty.
- → What cheeses taste great in these burgers?
Cheddar, gouda, or even provolone rock here. Pretty much anything that melts nicely and brings big flavor does the trick.
- → Do I have to cook the corn first?
Fresh raw corn is sweet and crunchy, which is awesome. Or throw it on the grill or steam for a warm twist. Totally your call!
- → How do I know the burgers are fully cooked?
Peek at the center—if it’s up over 165°F (74°C), you’re good! Brown on the outside, juicy inside is what you want.
- → Can I prep the salsa ahead of time?
Chop your salsa goodies ahead, but hold off mixing in the avocado and dressing till right before you eat so it stays bright and green.
- → What goes well on the side?
Try these with toasty fries, crisp salad or even roasted veggies—just go with whatever you like to eat!