I’ve recently become a convert from beef to chicken for my burgers because I found a way to make them moist and flavorful. This juicy chicken burger recipe with mango salsa is great BBQ or weeknight family fare.
I avoided minced chicken completely until recently, remembering it to be dry and tasteless. With several experiments under my belt in the last few months (and of course lots of research), I am now a fan as I’ve discovered it can be delicious with the right preparation. And a healthier option too.
Tips for juicy chicken burgers
- The moistness comes from a panade or ‘bread mush/paste’ made from fresh bread mixed with mayonnaise or liquid.
- The flavor is boosted with fresh parsley (really good!) and other seasonings which, of course, you can vary to your taste.
- I also find dark meat minced chicken greatly adds to moist tasty burgers.
The mango-avocado salsa topping adds both a silky texture and sweet tangy flavor.
My husband, also not a previous chicken burger fan, loved these burgers. Juicy, moist, delicious. And bonus – they only take about 22 minutes to make. There are also no eggs in the burgers if that’s important to you.
Tailor To Your Taste
Here are several variations and substitutes to try.
- Vary the seasonings in the burgers. For example, add thyme, a tablespoon or two of ketchup or BBQ sauce, lemon zest or sriracha for heat.
- Use chopped basil or cilantro instead of parsley.
- Add a dollop of BBQ sauce on the bun when assembling for a nice flavor contrast.
- Add a splash of maple syrup or honey (I always do this) and/or a pinch of chili flakes, garlic, ginger.
- Instead of the mango-avocado salsa, try peach or pineapple salsa, pesto or spicy guacamole. And check out a few other interesting toppings below.
Ground Chicken options
- Use ground beef or pork instead of ground chicken. Or ground salmon.
- Use the minced chicken mixture to make meatballs instead of burgers. See a few of our meatball and minced chicken recipes listed below.
- I always prefer to use dark meat chicken because it’s juicier and more flavorful than white meat. With the panade, however, white meat should work fine too.
- To reduce the calories, make 6 quarter-pound burgers instead of 5 third-of-a-pound burgers.
Try one of these different chicken burger toppings
- Thai mango salad
- classic basil pesto
- fresh herb sauce
- roasted red pepper sauce
- sweet and tangy grilled eggplant recipe
- Skip the mango-avocado salsa and use a store-bought chutney instead. Or any other of your favorite burger toppings.
- Use 1/3 -1/2 cup breadcrumbs such as Panko instead of tearing the bread into tiny pieces.
- Freeze the burgers in their raw form or freeze them after grilling.
Looking for more simple ground chicken recipes?
- chicken meatloaf with vegetables
- Hungarian chicken paprikash with meatballs
- saucy baked chicken meatballs
- wedding soup recipe with zest
Juicy Chicken Burger Recipe with Mango Salsa
- 1/2 cup bread, torn into tiny pieces (I use a bun or 2 slices bread)
- 3 tablespoon mayonnaise (or milk or broth) (or milk or broth)
- 1/3 cup finely chopped fresh parsley (about 2 tablespoons dried)
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt (or more to taste)
- 1/4 teaspoon ground pepper
- 1 teaspoon Worcestershire Sauce
- 1 1/2 pounds minced chicken (white or dark. I use dark - juicier and more flavorful)
- 5 buns, split in half
Mango Avocado Salsa
- 1 large mango or 2 small
- 1 avocado
- 1 lime
- salt and pepper to taste
- Optional: splash of honey or maple syrup; pinch of garlic powder, chili flakes and/or ginger
- Heat BBQ grill to medium high (400-450F).
- MAKE SALSA: Peel and dice mango and avocado into small pieces. Place in small bowl. Add lime, salt, pepper and optional ingredients if using. (I add maple syrup). Set aside.
- MAKE PANADE (BREAD 'PASTE'): In a medium bowl, mix all ingredients (not including chicken, buns and salsa ingredients). Let stand a few minutes if using milk or broth to allow liquid to absorb.
- FORM BURGERS: Add minced chicken. Using your hands, mix lightly with panade to combine. Wet your hands and lightly form mixture into 5 patties (about 1/3 pound each). Try not to overwork the meat. Slightly depress each patty in centre to avoid it puffing up on grill.
- GRILL BURGERS: Lightly spray burgers with oil to avoid sticking to grill (I find this works better than spraying grill directly). Grill 2-4 minutes per side until instant thermometer reaches 165F.
- SERVE: Grill or toast buns. Place bottom half of toasted buns on platter and add burgers. On each burger, top with some salsa and a dollop of BBQ sauce if desired. Top with other half of bun. Serve.