A secret ingredient keeps these Salsa Chicken Burgers moist, juicy, and tender!
Quick & Easy
Ready in 30 minutes
It always seems like there is that one day in Spring. The weather is warm, the sun in shining, and something feels totally different. Almost like you can tell that the cold weather is done for good, and Spring is really here to stay. That day happened this weekend, my friends.
In fact, I’m so convinced that the cold and snow are gone for the year, that I went ahead and packed up all my sweaters over the weekend (I’m building a capsule wardrobe for the first time ever, and it’s exciting!). Peace out winter, see you in November.
And now that I’m confident in the return of warm weather, it’s not just my closet that’s getting switched out—so are my eats! Say au revoir to the slow cooker and the Dutch oven and soups and stews and casseroles. Say bonjour to fresh fruits and veggies, light eats, salads, smoothies, and of course, my beloved grill. Long live summer food!
I find it to be so much easier to eat well in the warm weather months, don’t you? You almost have to try to not eat fresh produce and light meals. Your neighbors are literally giving away zucchini to you. I mean, how do you not eat healthy when people are giving you free healthy food!?
In the Spring and Summer, I’d say we average eating some kind of burger at least twice per week. Burgers are kinda like pizza in that, sure, they technically all fall under the same name, but there are so many different types, styles, and flavors, that honestly you could eat a different kind of burger (or a pizza!) every night and never feel like you’re eating the same thing twice.
We eat a lot of black bean burgers, and of course, it’s hard to beat a good beef (or bison!) burger, and I love making Greek turkey burgers. And lately, I’ve been really getting into chicken burgers. I like chicken burgers because they are so mild in flavor that they really let you flavor and season your burger to high heaven. I’d never slather a bison burger with salsa and avocado sauce, because the star of that burger show is the bison. But with ground chicken, I can make the whole burger a taste explosion!
Now, I know what you are thinking. But isn’t ground chicken so…dry. And yes, it totally can be. But by mixing in my secret ingredient (hint: it’s Greek yogurt) and cooking the burgers properly, you get a moist and juicy patty that doesn’t even come close to resembling a hockey puck.
The key with cooking an awesomely tender chicken burger is to leave it the eff alone while it’s cooking. You should touch that burger exactly three times—once to put it on the grill (or skillet), once to flip it, and once to take it off. That’s it. Leave it alone. Each time you poke, prod, flip or handle a chicken burger, you’re releasing juices. And we want those juices in the burger. Plus, the mixture for this burger is pretty wet, so in order for it to not stick or fall apart, you want to create a nice, solid, golden brown crust before you flip. Seriously, step away from the spatula, kids.
Oh, and it should be noted, this isn’t a neat and tidy burger. This is a drippy, messy, tuck-your-napkin-into-your-shirt kinda burger. Which, honestly, I think is the best kind. Pick a warm Saturday evening, invite your friends over, make up a pitcher of margaritas, and serve up these burgers with lobster bibs—laugh at how ridiculous everyone looks. They’ll love it, I promise.