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Sink your teeth into tender Chicken Burgers topped with a zesty Avocado Corn Salsa. Bright bites make dinner feel relaxed and summery. Every patty is extra juicy and the salsa brings it all together.
The first round with these, my whole crew was obsessed. That gooey cheese with the tang from avocado was just the perfect combo, honestly.
Delicious Ingredients
- Ground chicken thighs: Helps patties stay nice and moist. Thighs bring way more flavor than breast meat.
- Scallions: Chopped up, they add gentle onion flavor and slight crunch. The greener the tops, the better.
- Shredded cheese: Go with cheddar, provolone, or whatever kind you like best. Shred a fresh block for ultimate meltiness.
- Mayonnaise: Makes every burger super juicy. Full-fat mayo brings the best taste.
- Salt and pepper: Can’t skip these—makes every bite pop. Go with kosher salt and fresh-cracked pepper if you can.
- Avocado: The trick is to pick one just a bit soft at the top. Slices up creamy and perfect.
- Fresh corn: Slices from the cob always win for sweetness and snap.
- Fresh cilantro: Grab the sprightliest bunch for a big boost of green freshness.
- Olive oil: Adds shine, flavor, and brings the salsa together. Extra virgin hits different.
- Lime: Give it a roll to get more juice. A good douse brightens up every bite.
Simple Steps
- Mix Up the Chicken Base:
- In a bowl, mash together ground chicken, cheese, scallions, mayo, plus your salt and pepper. Hands or a sturdy spoon both work—just don’t stir forever or things get dry.
- Shape Your Patties:
- Scoop a heap of the chicken blend and press into chunky rounds about three-quarters of an inch tall so they cook evenly. Stuck? A sheet of parchment is your best friend.
- Cook Burgers on the Grill:
- Fire up your grill or set a grill pan on the stove at medium. Lay patties down, leave them alone for around five minutes, give a flip, then let them cook five more. Done when the cheese bubbles and inside reads 165°F.
- Toss Together the Salsa:
- Slice corn from the cob and toss with avocado and cilantro in a big bowl. Squeeze over some lime, add salt and pepper, drizzle olive oil, then mix real gently so the avocado keeps its shape.
- Time to Eat:
- Move those hot burgers to plates, pile the salsa on top, and go in while everything’s still nice and warm.
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Good to Know
- Healthy fats and protein mean you’ll stay full for hours
- Skip the bun and you’ve got a meal that’s naturally gluten-friendly
- Test out different cheeses or bring your favorite toppings for your own spin
Mixing up this salsa is my favorite part—fresh corn is always a winner for me. Took these to a BBQ last summer and everyone wanted a bite (and the how-to). They disappeared crazy fast.
Keeping It Fresh
Stash cooled chicken patties in a sealed container in your fridge—they keep up to three days tasty. The salsa’s best fresh but hangs on for about a day if you cover it tight and pop it in the fridge.
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Swap It Up
- Out of cilantro? Sub in parsley or do a mix with chives for a mellow twist.
- Fresh corn not around? Frozen’s fine. Defrost before you add it in.
- No ground chicken at your store? Ground turkey’s just as good and easy to find.
How To Serve
- Go bunless for something lighter, or load up with lettuce, tomato, and a soft bun for the classic style.
- Spoon salsa on the side or over a handful of simple greens.
- For a crowd, put out sweet potato fries or some veggie skewers next to the burgers.
Background Story
This is a new spin on an American go-to, swapping beef for lighter chicken. Topping it all with creamy avocado and crunchy corn salsa feels fresh and just like California in summer.
Common Questions
- → Could I swap turkey for the chicken?
Totally! Ground turkey is awesome here. Since it’s a little drier, throw in some extra mayo or spice so it stays juicy.
- → What cheese mixes in best?
Try cheddar, provolone, gouda, or any cheese that melts nice and gives a big flavor hit. Whatever you’ve got works!
- → Do I need to cook the corn before adding?
Want it sweet and crisp? Toss in fresh corn raw. Prefer it softer? Grill it first or give it a quick steam—it’s up to you.
- → How do I know the patties are fully cooked?
Flip them once they’re golden. Make sure the inside hits 165°F (74°C) and the outside’s got a deep brown—it’s ready then.
- → Can I prep the salsa ahead?
You can chop everything early, just hold the avocado and dressing till you’re about to serve so it stays fresh and bright.
- → What sides go well with these chicken burgers?
Pair them up with a leafy salad, roasted veggies, or classic fries—just go with your favorites.