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Bite into juicy Chicken Burgers topped with bright Avocado Corn Salsa for a fresh and easy weeknight dinner. You’ll taste super tender patties with every bite, and the creamy colorful salsa makes it feel like summer any time.
The very first time I made this, everyone around the table was hooked. Super cheesy chicken and that tangy smash of avocado on top just worked perfectly together.
Juicy Ingredients
- Lime: Rolling before cutting helps you squeeze out extra juice. Just a splash wakes up every ingredient in your salsa.
- Olive oil: Drizzle a little in to help all your salsa flavors mingle, plus it gives everything a nice gloss. Reach for extra virgin if you can.
- Fresh cilantro: A handful brings freshness. Go for bunches that look bright and perky.
- Fresh corn: Sweet kernels make the salsa pop. Slice them right off the cob for the best taste.
- Avocado: Firm but ripe ones give you perfect creamy slices. If it gives just a little near the top, it’s good to go.
- Salt and pepper: Can’t skip these—they bring out all the other flavors. Fresh ground pepper and fine salt are your best bets.
- Mayonnaise: This is the trick for moist patties with rich flavor. Use full-fat for maximum yum.
- Shredded cheese: Grab cheddar, provolone, or Gouda—or whatever you like most. Freshly shredding from a block is top tier.
- Scallions: Sliced up, these give a mellow onion vibe and a little crunch. Look for ones that are super green up top.
- Ground chicken thighs: Go for thighs so your patties stay extra juicy. Fresh chicken works best here.
Simple Steps
- Time to Eat:
- Slide the hot chicken burgers onto plates and spoon over a heap of Avocado Corn Salsa. Dig in while it’s all still fresh and warm for the best experience.
- Toss Together the Salsa:
- Cut kernels off your corn and put them in a big bowl with avocado and chopped cilantro. Squeeze lime over everything, add a dash of salt and pepper, and finish with a swirl of olive oil. Stir gently so the avocado pieces don’t fall apart.
- Cook Burgers on the Grill:
- Crank your grill or stove grill pan up to medium. Lay the patties on and let them cook for about 5 minutes without poking. Flip and do another 5 minutes, or until the inside hits 165 degrees and the cheese is gooey.
- Shape Your Patties:
- Get a half cup of chicken mix for each burger. Pat it into a thick round, about three-quarters of an inch tall. If it’s too sticky, a parchment-lined tray will save you.
- Mix Up the Chicken Base:
- Chuck ground chicken in a bowl, then toss in cheese, scallions, mayo, salt, and pepper. Get in there with your hands or a spoon, but don’t mix too much or the patties get tough.
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Good to Know
- Healthy fats from avocado and protein keep you full and happy
- Go bun-free for a naturally gluten-free meal
- Switch up the cheese or pile on your go-to toppings for a twist
I get excited about making this salsa—fresh corn is always my choice. When we made these at our backyard BBQ, everyone wanted to know how to make them. Honestly, it was a hit all night long.
Keeping It Fresh
Pop leftover chicken burgers in a lidded container in the fridge—they’ll stay tasty for up to three days. That salsa really shines fresh but you can keep it for about a day covered tight in the fridge.
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Swap It Up
- No cilantro handy? Try parsley, or toss in snipped chives and parsley together.
- Forgot to buy fresh corn? Frozen corn (thawed first) works in a pinch.
- Can’t track down ground chicken? Ground turkey will totally work and tastes great.
How To Serve
- If you want a lighter option, eat these as-is or go classic and pile the burgers on soft buns with lettuce and tomato.
- Add a scoop of salsa on the side or throw it over a simple salad.
- For a party, set out sweet potato fries or some skewered veggies to go alongside.
Background Story
Chicken burgers put a lighter spin on the old-school American favorite. Topping them with avocado and crisp corn salsa gives off a California vibe and makes the most out of fresh ingredients in summer.
Frequently Asked Questions
- → Can I use turkey instead of chicken?
You sure can. Ground turkey works, but since it's leaner, you might want to add an extra scoop of mayo or seasoning so the patties aren’t dry.
- → What kind of cheese works in these patties?
Go for cheddar, gouda, provolone, or whatever cheese you like that melts down smooth and adds a little kick.
- → Should I cook the corn first for the salsa?
Raw corn is perfect if you want a pop of crunch and sweetness, but if you want, grilling or a quick steam does the trick too.
- → How can I tell if the patties are cooked through?
Flip them when golden and check that the middle hits 165°F or 74°C. They're done when both sides are nicely browned.
- → Is it possible to prep the salsa before serving?
You can chop everything early, but keep the avocado and dressing out until last minute so it stays fresh and green.
- → What’s good to eat with these burgers?
Toss them next to a fresh salad, veggies from the oven, or a pile of fries—whatever you’re into.