Best Salsa Chicken Burgers Recipes

SOUTHWEST CHICKEN BURGERS WITH SWEET CORN SALSA

Steps:

• Cook sweet corn until just crisp and place in a bowl with the remaining salsa ingredients; stir to mix well; chill before serving.
• Combine ingredients for burgers and form into 4 patties; cook about 4-5 minutes per side over med-high heat or until cooked through.
• Serve on toasted kaiser rolls with lettuce, cheese and salsa; additional salsa may be served along side.

CHICKEN BURGERS WITH AVOCADO SALSA

Steps:

• Slice each chicken breast in half lengthways and place chicken between 2 sheets of baking paper and using the flat side of a meat mallet, pound chicken until 1cm thick.
• Place oil, seasoning, oregano and garlic in a glass or ceramic bowl and add chicken and toss to coast and cover and refrigerate until needed.
• Place avocado, corn, capsicum and lemon juice in a bowl and toss gently to combine, cover and set aside.
• Heat a large non-stick frying pan over medium high heat and cook chicken in 2 batrches for 3 to 4 minutes each side or until cooked through and transfer to a plate, cover with foil to keep worm.
• Spread the base of each bread roll with mayonnaise and top with salad leaves, chicken breast and avocado mixture and top with roll tops and serve.

SALSA CHICKEN BURGERS

Steps:

• In a large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt and pepper.
• Mix in chicken.
• Shape into 4 1/2 inch thick patties.
• Heat oil in a nonstick skillet, fry burgers turning once until golden and no longer pink inside - approx 12 minutes.
• Heat buns and serve.

CHICKEN BURGERS WITH CORN SALSA

Steps:

• Method: In a medium bowl gently combine ground chicken, 1/2 teaspoon salt and pepper. Form chicken mixture into 4 equal patties. Arrange patties on a parchment-paper-lined baking sheet, cover loosely and refrigerate at least 1 hour. 

 Meanwhile, in a large bowl, whisk together vinegar, sugar, mustard, celery seeds and remaining pinch salt and set aside. Combine corn and 4 cups water in a medium saucepan, and bring to a boil. Reduce heat to a simmer and cook about 5 minutes or until corn is tender. Drain well. Return corn to the saucepan and add bell pepper, jalapeño and vinegar mixture. Bring to a boil. Reduce heat to a simmer and cook about 15 minutes or until vegetables are tender and most liquid has evaporated. Serve relish warm, at room temperature or chilled. Prepare a grill for medium-high heat cooking. Cook burgers, turning once, about 6 minutes per side or until no longer pink inside. To serve, spread mayonnaise on buns and top with burgers and corn relish.