Spice up chicken burgers with this flavorful Mexican-themed recipe. These guacamole-inspired chicken burgers are moist and flavorful from smashed avocado, cilantro, lime and jalapeño, and are served with a pan-toasted corn salad inspired by elote (pronounced elle-o-tay), Mexican street corn. A satisfying meal that’s full of flavor!
2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained
1 tsp. lime zest
1 large egg
1 medium ripe avocado, halved and pitted
1/2 cup coarsely chopped fresh cilantro, divided
2 Tbsp. finely chopped jalapeño
3/4 tsp. salt
3/4 tsp. ground cumin
1/4 tsp. ground black pepper
1 lb. ground chicken
4 Tbsp. vegetable oil, divided
1/2 tsp. chili powder
1 medium lime
1/4 cup crumbled Cotija cheese
4 split large hamburger buns
4 Tbsp. chipotle mayonnaise
1 tomato, sliced into 1/4-inch slices
4 leaves butter lettuce
Heat oven to broil. Place drained corn in an even layer on a large baking sheet lined with a few layers of paper towels; set aside to dry.
Combine lime zest and egg in a medium bowl and whisk with a fork to combine. Scoop out the avocado flesh with a spoon and add to bowl. Add 1/4 cup cilantro, jalapeño, salt, cumin and pepper. Smash with the fork to combine into a chunky paste. Add chicken and mix until just combined.
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Scoop the chicken mixture into the pan in 4 portions (a heaping 1/2 cup each), and use the back of a spoon to flatten into burgers that are about 4-inches wide. Cook until browned and no longer pink inside, about 5 minutes per side.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add corn and cook until starting to brown, about 3 to 5 minutes. Add chili powder and cook 1 minute. Remove from the heat. Sprinkle with remaining 1/4 cup cilantro, squeeze juice from one lime half over corn, and toss to combine. Transfer to a serving bowl and sprinkle with cheese.
Place bun halves cut-side up on a baking sheet and broil until toasted and golden brown, 1 to 2 minutes. Serve burgers on buns with mayonnaise, tomato and lettuce alongside the elote salad.
TIP: Ground chicken is very sticky, so it is easiest to just drop the mixture directly into the pan and press into burger shape with the back of a spoon.