Best Chicken Burgers With Avocado Salsa Recipes

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CHICKEN BURGERS WITH AVOCADO SALSA



Chicken Burgers With Avocado Salsa image

From Super Food Ideas. A healthy low fat burger recipes with lots of flavour. Portuguese seasoning was specified but I couldn't find it or a recipe to make it, so have suggested Italian seasoning.

Provided by ImPat

Categories     Chicken Breast

Time 30m

Yield 4 Burgers, 4 serving(s)

Number Of Ingredients 12

2 (500 g) chicken breast fillets
2 teaspoons oil (rice bran was stated)
1 teaspoon italian seasoning
1/2 teaspoon dried oregano
1 garlic clove (minced)
1/2 medium avocado (diced)
125 g corn kernels (drained)
1 red capsicum (small diced)
2 teaspoons lemon juice
4 hamburger buns (split and toasted wholemeal or wholegrain)
1/4 cup mayonnaise (reduced fat)
1 cup lettuce leaf (mixed salad leaves)

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.

SMASHED AVOCADO-CHICKEN BURGERS



Smashed Avocado-Chicken Burgers image

These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that's added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.

Provided by Yasmin Fahr

Categories     dinner, weeknight, sandwiches, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to ½ teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)

Steps:

  • In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
  • In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
  • Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
  • Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.

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