Tested till perfect Salsa Chicken Burgers

Salsa Chicken Burgers

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2003

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 1/2sweet green peppersweet green peppers, finely chopped
  • 1/2 cup 1/2cupfinely chopped oniononions
  • 1/4 cup 1/4cupdry breadcrumbs
  • 1/4 cup 1/4cupsalsa
  • 2 tbsp 2tbspchopped fresh parsley
  • 1 tsp 1tsphot pepper sauce
  • 1/4 tsp 1/4tspeach of salt and pepper
  • 1 lb 1lblean ground chicken
  • 1 tbps 1tbpsvegetable oil
  • 4 4hamburger bunhamburger buns
  • 4 4romaine leafromaine leaves
  • 16 16thin slices of English Cucumber
  • 1/2 cup 1/2cupshredded Monterey Jack cheese
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In large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt and pepper; mix in chicken. Shape into four 1/2-inch (1 cm) thick patties.

In nonstick skillet, heat oil over medium-high heat; fry burgers, turning once, until golden and no longer pink inside, about 12 minutes. Meanwhile, heat buns.

Sandwich burgers in buns along with lettuce, cucumber and cheese.

Additional information : Substitution: Use ground pork or veal instead of the chicken.

Double chicken mixture to make another meal. Layer extra uncooked patties between waxed paper in airtight container and freeze for up to 1 month.

Nutritional Information Per serving: about

cal 508 pro 30g total fat 25g sat. fat 7g
carb 41g fibre 3g chol 99mg sodium 733mg

% RDI:

calcium 23 iron 30 vit A 12 vit C 37
folate 42
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