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Bite into these Chicken Burgers loaded with Avocado Corn Salsa for fuss-free flavor and a pop of fresh summer vibes. Each patty is juicy and tender, and the creamy, colorful salsa gives every bite a zippy lift.
The first time I made these, my family gobbled them up right away. We all raved about the cheesy chicken and tangy avocado corn salsa topping.
Irresistible Ingredients
- Lime: Squish and roll before squeezing for more juice. A splash brightens up the whole salsa.
- Olive oil: Just a hint ties the salsa together. Go for extra virgin if you want it to taste super fresh.
- Fresh cilantro: Pick a bunch that’s lively in color. Fresh herbs give everything a kick.
- Fresh corn: Husk and slice the kernels right before using. Sweet, juicy crunch is unbeatable.
- Avocado: Gently squeeze near the top to check if it’s just barely soft. Go for slightly firm for neat bites.
- Salt and pepper: These classics bring balance. If you have it, try sea salt and freshly cracked pepper.
- Mayonnaise: Full fat makes it richer and locks in moisture. Don’t skip it for juicy burgers.
- Shredded cheese: Try Gouda, cheddar, or provolone. Shred your own for the best melt and taste.
- Scallions: Chop them up—crisp and green is best. They add a gentle snap and flavor.
- Ground chicken thighs: Choose these for max juiciness and flavor. Fresh works best for texture.
Simple Step-by-Step
- Top with Salsa and Serve:
- Spoon a pile of Avocado Corn Salsa over the hot patties, set them out on plates, and dig in right away for the freshest taste.
- Make the Salsa:
- Grab your corn, slice off the kernels, then add chopped avocado and cilantro. Toss it all with a glug of olive oil and a fresh squeeze of lime. Shake in a little salt and pepper, then gently stir so the avocado keeps its shape.
- Grill the Burgers:
- Heat up your grill or grill pan to medium. Place patties down and let them be for five minutes. Carefully turn with a spatula, grill for five more until cooked through (aim for 165°F inside) and cheese is melted.
- Shape the Chicken Patties:
- Portion out half a cup per burger, gently shape into rounds about 3/4 inch thick. If the chicken’s sticky, use parchment on your tray.
- Mix the Chicken Base:
- Put ground chicken in a bowl, then add cheese, scallions, mayo, salt, and pepper. Use your hands or a spoon to blend until just mixed. Don’t overmix so the patties stay tender.
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Good Stuff To Know
- Avocado gives you healthy fats while chicken packs the protein
- Skip the bun for an easy gluten-free meal
- Switch up the cheese or toss on different toppings each time
I get excited every time I make this salsa. There’s something about sweet corn that just does it for me. At our first barbecue with these burgers, everyone kept asking how I made them!
Storage Hacks
Extras? Chill those chicken patties in a sealed container up to three days. Salsa’s best super fresh, but it’ll hang in the fridge for one day if covered tight.
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Swap It Out
- No cilantro? Sub in flat-leaf parsley or a little chive-parsley combo.
- Ground chicken hard to find? Ground turkey is just as tasty.
- No corn on hand? Defrosted frozen kernels pop right in.
How To Serve
- Eat them bunless for a lighter meal or throw on a toasted roll with lettuce and tomato.
- Put a big scoop of salsa on the side or mix it into a salad bowl.
- Make it a feast with sweet potato fries or some grilled veggies too.
Background & Influence
This is a lighter twist on an American burger. Using avocado and summer corn gives a little nod to California and shows off those fresh, easy-eating vibes.
Common Recipe Questions
- → Could I swap in ground turkey for the chicken?
Absolutely—turkey works just fine. It’s usually a bit leaner, so sprinkle on some extra spices or stir in more mayo to keep things juicy.
- → Which cheeses taste best melted in this mix?
Go with gouda, sharp cheddar, or even provolone if you like. Any cheese that goes gooey when heated will be yummy, so pick what you’re into.
- → Is it okay to use uncooked corn in the salsa?
You can totally keep the corn raw for a crisp, sweet pop. If softer’s your style, grill or steam it first. Both ways work.
- → When will I know the chicken patties are cooked through?
You’re good once both sides are nicely browned and a quick check says the inside’s hit 165°F (or 74°C).
- → Can I make the salsa ahead of time?
You can chop everything early, but add the avocado and dressing right before eating so it stays fresh and green.
- → What goes well on the side with these chicken burgers?
Dish up a garden salad, some roasted veggies, or whatever fries you love to round it all out.