Juicy Chicken Burger Recipe with Mango Salsa
I found a way to make ground chicken burgers juicy and flavorful. Kick them up a notch with a mango salsa for a great casual weeknight or BBQ dinner.
Prep Time14 minutes mins
Cook Time8 minutes mins
Total Time22 minutes mins
Course: Main Course
Servings (change as needed): 5 burgers
- 1 1/2 pounds ground chicken, Note 1
- 5 buns, split in half
Panade and seasonings
- 1/2 cup bread, torn into tiny pieces (or 1/3 cup/36 grams regular bread crumbs or panko breadcrumbs )
- 3 tablespoons mayonnaise (or milk or broth)
- 1/3 cup finely chopped fresh parsley (about 2 tablespoons dried)
- 1 tablespoon finely grated onion (or 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 teaspoon Worcestershire Sauce
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 OUTDOOR GRILL to medium high (400-450F).
MAKE PANADE (BREAD 'PASTE') WITH SEASONINGS: In a large bowl, mix all panade and seasoning ingredients together. Let stand a few minutes if using milk or broth to allow liquid to absorb. Note 2.
FORM BURGERS: Add ground chicken to a mixing bowl. Using a clean hand formed like a claw, mix lightly with panade to combine. Try not to overwork the meat. Wet your hands and lightly form mixture into 5 patties (about 1/3 pound each) and place on cutting board lined with parchment paper for easy clean up. Patties will be wet and sticky. Slightly depress each patty in center to avoid it puffing up on grill.
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.
GRILL BURGERS: Lightly spray burgers with oil to avoid sticking to grill (I find this works best, but you can also brush grill with a paper towel dipped in oil). Add to the preheated grill for 2-4 minutes per side until the internal temperature on an instant-read thermometer reaches 160F/71C. Temperature will rise 5 degrees on resting. Note 3 to pan fry.
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.
Nutrition Value estimates include a chicken burger (1/3 lb), a bun and mango avocado salsa.
- Ground chicken: I prefer dark meat ground chicken - juicier and more flavorful. But hard to find. With the panade, white meat will work fine too. Try to get ground chicken (or turkey) with a 90:10 ratio. This means 90% chicken 10% fat. The 99% lean chicken in my experience is too dry. Substitute ground beef, veal or pork if you prefer.
- What is a panade? a panade is a milk-and-bread paste that's incorporated into ground meat before shaping it to keep the meat moist and tender. You can use mayo instead of milk.
- To pan fry instead of grill: Heat a large cast iron skillet or non stick pan to medium high with a bit of oil. Dust the patties with a little flour to make them easier to handle and to create a nice crust. Pan fry burgers (probably in two batches) about 4 minutes per side or until meat thermometer reaches 160F/71C. Reduce heat to medium when pan frying on second side.
- Variations to try:
- Seasonings: Feel free to 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 squeeze of BBQ sauce on the bun for a nice flavor contrast.
- Salsa: Add a splash of maple syrup or honey (I always do this) and/or a pinch of chili flakes, garlic, ginger. Instead of mango salsa, try peach or pineapple salsa, pesto or spicy guacamole.
- Other topping options:
- To lower calories and carbs:
- use light mayo or low fat milk instead of full fat mayo,
- skip the bun or use a low carb wrap or bun,
- use leaner chicken e.g only 5% fat,
- make smaller burgers - 6 quarter-pound burgers instead of 5 third-of-a-pound burgers.
- Make Ahead: Burgers can be made the day before, refrigerated covered and grilled the next day. You can also freeze the burgers in their raw form or freeze them after grilling, covered well in plastic, a freezer-safe container or foil. Great meal prep for busy weeknights. To reheat, microwave covered for 45 seconds per side or until warmed through. Or heat in 350F/177C oven on a baking sheet, covered with foil, for 8 minutes or so or until hot flipping over once half way through.
Calories: 497kcal | Carbohydrates: 46g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1195mg | Potassium: 1116mg | Fiber: 6g | Sugar: 11g | Vitamin A: 859IU | Vitamin C: 29mg | Calcium: 123mg | Iron: 4mg