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Salsa Chicken Burgers with Cilantro-Avocado Sauce Recipe

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These Salsa Chicken Burgers with Cilantro-Avocado Sauce are a fresh and flavorful twist on a classic burger. Ground chicken is seasoned with cumin and chili powder, mixed with Greek yogurt and whole wheat panko breadcrumbs for moist and tender patties. Grilled to perfection and topped with a zesty tomato salsa and creamy cilantro-avocado sauce, these burgers offer a vibrant, healthy option perfect for a quick and satisfying meal.

Ingredients

Salsa

  • 2 medium tomatoes (seeds removed, diced)
  • 1 small red onion (diced)
  • ½ jalapeno pepper (seeds and membrane removed, minced)
  • Juice and zest of 1 lime
  • ¼ cup finely minced fresh cilantro
  • Salt and pepper (to taste)

Cilantro-Avocado Sauce

  • 1 large ripe avocado (peeled and pitted)
  • 1 loose handful of fresh cilantro leaves and stems (about 1/2 cup)
  • Juice and zest of 1 lime
  • 1 clove garlic (peeled)
  • 2-4 tablespoons water
  • Salt and pepper (to taste)

Burgers

  • Cooking spray
  • 1 pound ground chicken
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ⅓ cup plain Greek yogurt
  • ½ cup whole wheat panko breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 whole wheat hamburger buns
  • Lime wedges (for serving)

Instructions

  1. Make the Salsa: Combine the diced tomatoes, diced red onion, minced jalapeno, lime juice and zest, finely minced cilantro, salt, and pepper in a medium bowl. Toss well to combine and refrigerate while preparing the rest of the recipe to let flavors meld.
  2. Prepare the Cilantro-Avocado Sauce: In a food processor, combine the peeled and pitted avocado, cilantro leaves and stems, lime juice and zest, and garlic clove. Pulse until mostly smooth. Gradually add 2 to 4 tablespoons of water a few tablespoons at a time, pulsing after each addition, until the sauce reaches a creamy, mayonnaise-like consistency. Season with salt and pepper to taste and set aside.
  3. Make the Burgers: Preheat a grill or cast iron skillet over medium-high heat. Liberally coat the grill grates or skillet with cooking spray to prevent sticking.
  4. Form Patties: In a large bowl, mix ground chicken with ground cumin, chili powder, Greek yogurt, whole wheat panko breadcrumbs, Worcestershire sauce, salt, and black pepper. The mixture will be moist. Using damp hands, gently form the mixture into four evenly sized patties.
  5. Cook the Burgers: Place the patties on the preheated grill or skillet. Cook for 3 to 4 minutes on the first side until a golden brown crust forms and the patties lift easily from the surface. Flip carefully and cook for another 2 to 3 minutes on the other side until fully cooked through.
  6. Assemble the Burgers: Spread a generous amount of cilantro-avocado sauce on the bottom half of each whole wheat bun. Place a cooked chicken patty on top, then add a generous scoop of tomato salsa. Finish by placing the top half of the bun on each burger. Serve immediately alongside lime wedges.

Notes

  • Removing seeds from tomatoes and jalapeno reduces excess moisture and heat, making the salsa fresh yet mild.
  • Adding Greek yogurt keeps chicken patties moist and tender without adding extra fat.
  • Using whole wheat panko breadcrumbs boosts fiber content and adds texture.
  • Cooking spray on grill or skillet ensures easy flipping and prevents sticking.
  • Adjust jalapeno amount to control salsa spiciness according to taste.
  • If you don’t have a grill or cast iron skillet, a non-stick skillet can be used over medium heat.

Find it online: https://marthatasty.com/salsa-chicken-burgers-with-cilantro-avocado-sauce-recipe/