Salsa Chicken Burgers

"A tasty stray from the usual burger and a healthier alternative. Accompany with your regular burger toppings"
photo by MsSally photo by MsSally
photo by MsSally
photo by Random Rachel photo by Random Rachel
photo by Dr. Jenny photo by Dr. Jenny
photo by loof751 photo by loof751
photo by Boomette photo by Boomette
Ready In:


  • 12 green pepper, finely chopped
  • 12 cup onion, finely chopped
  • 14 cup breadcrumbs
  • 14 cup salsa, mild
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon hot pepper sauce
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 lb lean ground chicken (or turkey)
  • 1 teaspoon vegetable oil (for frying burgers, can be omitted if you have a good pan)
  • 4 hamburger buns


  • In a large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt and pepper.
  • Mix in chicken.
  • Shape into 4 1/2 inch thick patties.
  • Heat oil in a nonstick skillet, fry burgers turning once until golden and no longer pink inside - approx 12 minutes.
  • Heat buns and serve.

Questions & Replies

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  1. These were tasty! After reading the reviews, I added an egg to help it hold together - I didn't have any problems, they turned out beautifully. I used 99% fat free ground turkey, which is pretty bland, so I think some cumin would have been nice. For ZWT7 silverados
  2. I liked these burgers, but DH did not care for them as much. I followed the directions as posted. We had trouble keeping them together as they cooked in the pan. I added some fontinella cheese for extra flavor. Thanks!
  3. I left out the peppers (forgot them) and the hot sauce (didn't have any). I think I'll try them again with the hot sauce cause I found them a bit bland. A great lower calorie option for the BBQ than beef burgers!
  4. We loved these healthy burgers! The mixture was so easy to throw together and took even less time to attend to when I used my George Foreman grill rather than frying in a pan. I didn't have fresh parsley, so used one teaspoon of the dried herb. Served on a toasted bun with a slice of reduced-fat cheddar, we were happy campers! Thanks for posting this one.
  5. We thought these were good but nobody went back for seconds which is a pretty good indicator that most thought that they were ok but not great. The salsa made these burgers a little mushy and I found myself adding quite a bit more breadcrumbs to get this mixture into something that I could form into patties. It was still very soft and difficult to flip in the skillet. They fell apart.



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