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Chicken Burger on bun with Mango-Avocado Salsa on a plate with fries
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4.92 from 12 votes

Juicy Chicken Burger Recipe with Mango Salsa

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.
Prep Time14 mins
Cook Time8 mins
Total Time22 mins
Course: Main Course
Cuisine: American
Servings (change as needed): 5 burgers
Author: Cheryl


  • 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.


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 container or foil.
Nutrition Value estimates include a chicken burger (1/3 lb), a bun and mango avocado salsa. 
Calories: 496kcal | Carbohydrates: 46g | Protein: 32g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 118mg | Sodium: 732mg | Potassium: 1118mg | Fiber: 6g | Sugar: 11g | Vitamin A: 844IU | Vitamin C: 29mg | Calcium: 135mg | Iron: 4mg