By Cassie Johnston
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Quick & Easy
Ready in 30 minutes
Jump Directly to Recipe
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.
Enjoy! Happy Spring, everyone!
5 from 2 reviews
A secret ingredient keeps these Salsa Chicken Burgers moist, juicy, and tender!
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Ooh! This looks so yummy!
This looks amazing. I will have to make a gluten free version. Any thoughts on how to make the burger totally grain free? My husband is not eating any grains at all. I can’t wait to make it. Your photos are amazing, fyi
Hmmmmm, if you just wanted gluten-free, I’d say chopped up rolled oats in place of the breadcrumbs, but grain-free, I’m not entirely sure. Maybe fine cornmeal? I know many gluten-free breadcrumbs are made using cornmeal, so that might work?
I’m curious how these would freeze? or are they the kind of burgers that you wouldn’t want to pre make and freeze. BTW we eat the Greek turkey burgers as a staple in our home all the time
They’d freeze great! :)
You should do a post about your capsule wardrobe! I’m really intrigued by them, and feel like yours might be a little more my style/relatable than the might-as-well-be-a-jcrew-instagram-post capsules of some fashion bloggers (I hope you don’t take offense to that–it’s a compliment!).
Hahaha! No offense at all, I totally understand. And yes, I’ve had multiple requests for a non-fashion-blogger capsule wardrobe post. So I definitely will! :)
Going to try these tomorrow night
They look great !
These. Look. AMAZING! It’s kind of everything I love on a bun. I’ll take 2.
Except cheese. I didn’t add any cheese. :)
What do you have going on there for the bun? It looks like some kind of delicious pretzel bun situation….is that right?
These look deeeee-licious, but we all know that the wrong bun can really mess things up :)
It is a pretzel bun! They sell them in the bread section at most grocery stores nowadays. Highly recommended. :)
Looks so good. A new kind of burger that I need to try, thanks for sharing
First, I’m loving chicken burgers at the moment and this is, like, the king of chicken burgers. Second, LOVE the idea of throwing that guac and salsa on top. SO pretty and it looks so tasty!
Oh my – everything I love in between a pretzel bun? This is my kind of burger!
I fried the burgers a little longer than in the recipe but they turned out great. The taste is amazing!
This is one of the most nutrient dense burgers I have ever seen. Can’t wait to try this out and make this for the family. Thanks for sharing this gem.
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