This chicken burger recipe delivers bold, zesty flavor in every bite. Ground chicken is seasoned with a blend of chili powder, cumin, garlic, fresh lime, and chopped cilantro, then pan-fried until golden and crisp outside, tender and juicy on the inside. It’s topped with a flavorful charred corn salad made with the same flavors and tossed in a creamy blend of Greek yogurt and mayo and finished with a squeeze of fresh lime.
Explore this recipe.
- My take on what inspired this recipe.
- Ground chicken burger recipe tips.
- Additional Tips and Substitutions
Recipe Inspiration.
This recipe was inspired by a craving for Mexican flavors—and not just the usual tacos or bowls, but something a little different. Kind of like my Healthy Taco Chicken Crust Pizza or Honey Cilantro Lime Chicken.
I wanted those familiar, zesty flavors in a new form. Ground chicken felt like the perfect starting point—it’s a blank canvas that soaks up flavor beautifully.
I love the bright, bold flavors of chili and lime together, so from there, the idea of a chili lime chicken burger came to life—brightened even more with fresh lime juice and chopped cilantro. It took me quite a few tries to get this right, but it was worth it.
The charred Mexican corn salad came in as a no-brainer. We frequently eat fresh corn during the summer and usually have enough left over for this corn salad. Frozen corn works well too.
The salad works equally well as a topping or a side—and it’s delicious enough to eat by the spoonful.
And both the burger and the corn salad have a few of the same ingredients—so why not? And, you can use the same pan!
Ground chicken burger recipe tips.
How do you keep ground chicken burgers from falling apart?
- I’ve had consistent success with using a panade made of a small amount of panko and milk. This recipe is wet, but will hold together when you cook them using the panade. I haven’t had one fall apart yet!
- Chilling the patties helps them hold their shape and allows for a better sear.
- Use a hot skillet to get a golden crust on the outside without overcooking the inside.
How to make a moist ground chicken burger.
- Gently combine the ingredients with your hands to avoid tough burgers. Your hands are the best kitchen utensil!
- Mix the panade (milk and panko), seasonings, and cooked onion, pepper together thoroughly before mixing with the ground chicken.
- Aim for a patty that’s 1/2″ thick and 3-1/2″ wide. This size seemed to cook faster and was super moist.
- Make a slight indentation with your thumb in the middle of the burger. This will help the chicken burgers cook evenly.
- Do not press on the burger to flatten it! You need all that juice in the burger.
- If I find the burgers are browning too quickly and haven’t reached 165 F, I will cover the pan with a lid and finish cooking.
- Let the burgers sit for a few minutes after cooking to keep them juicy.
Additional Tips and Substitutions
- Sautéing the onion, red pepper, and garlic before mixing them into the ground chicken adds a rich, savory depth of flavor—but if you’re short on time, using them raw still works just fine.
- This recipe requires using just one pan for the charred corn salad and the burgers. The burgers and the corn salad use a few of the same ingredients, so chop everything at once.
- The charred corn salad is best with fresh corn off the cob. This is a great way to use leftover, cooked corn. Frozen, thawed corn is a great option as well. Microwaving the corn for 1-2 minutes will quickly defrost the corn before pan charring.
- Chilling the patties helps them hold their shape and allows for a better sear. If making the patties in advance, they can be refrigerated for an hour or up to a day, tightly covered.
- To freeze raw patties for future cooking, stack the patties between parchment paper, wrap them with plastic wrap, and then seal them in a freezer-safe bag or container to minimize freezer burn.
Chili Lime Chicken Burger (With Charred Corn Salad)
A bold and zesty Chili Lime Chicken Burger infused with fresh cilantro, lime juice, and warm Mexican spices—topped with a creamy, smoky charred corn salad.
5
servings20
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Ingredients
- Chili Lime Chicken Burger Recipe
1/4 cup finely diced red onion
1/4 cup finely diced red bell pepper
2 cloves of garlic, finely minced
2 Tablespoons olive oil (divided)
1/4 cup panko bread crumbs
2 Tablespoons finely chopped cilantro
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1 l ime, zested and 1 Tablespoon juice (1/2 lime)
3 Tablespoons milk
1 pound ground chicken
- Charred Corn Salad Recipe
4 cups frozen corn kernels, thawed (or leftover cooked corn on the cob, corn removed)
1 Tablespoon olive oil
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
3 Tablespoons Greek yogurt (or sour cream)
1 Tablespoon mayonnaise
1/4 teaspoon chili powder
1 clove of garlic, finely minced or pressed
1 l ime, juiced
1/4 teaspoon salt
1/4 cup cotija, queso fresco, or feta cheese
1 Tablespoon finely chopped cilantro
Directions
- For the charred corn salad. Preheat a large cast iron or non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once the pan is hot (about 3 minutes), add the thawed corn kernels and let them sit undisturbed for about 4 minutes. Stir the corn and let it sit again for another 3-4 minutes. For a deeper char, continue cooking, but be sure to watch it carefully to avoid burning. Transfer the corn to a serving bowl and let it cool. While pan is hot, proceed to step 2.
- For the chicken burger. In the same pan as you cooked the corn, add 1 Tablespoon of olive oil over medium heat. Cook the 1/4 cup onion and 1/4 cup red pepper for 3-4 minutes, or until they start to brown, then and add the garlic, turn off heat and stir. Set aside to cool.
- In a medium sized bowl, combine 1/4 cup panko, 2 Tablespoons cilantro, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, lime zest, 1/2 teaspoon salt, stir until combined. Then add 3 Tablespoons milk and 1 Tablespoon lime juice and mix together. Stir in cooled onion/pepper/garlic mixture until thoroughly mixed. Add the ground chicken and mix together with your finger tips, just until just combined (do not overmix).
- Form the chicken burgers into five patties, 1/2″ inch thick and 3-1/2″ in diameter. Place on parchment lined sheet pan that has been sprayed with a light layer of cooking spray, and store in freezer for 15 minutes.
- Finish the corn salad. Add the raw 1/4 cup onion and 1/4 cup pepper to the charred corn. Mix together. In a small bowl, combine the 2 Tablespoons Greek yogurt and 1 Tablespoon mayonnaise with the chili powder, garlic, salt, pepper and lime juice. Pour over the corn and stir. Add in cilantro and cheese. Refrigerate until the burgers are ready.
- Cook chicken burgers. Preheat the same pan over medium heat, add in 1 Tablespoon olive oil. Once oil has started to shimmer, remove burgers from the freezer and add burgers to hot pan. Cook undisturbed for 3 minutes, flip over and cook the other side for another 3 minutes. Place a lid on the burgers and continue to cook until they reach just 165F degrees.
- If using buns, place the bun on the plate and top with chicken burger and charred corn.
Chili Lime Chicken Burger & Charred Corn Recipe Tips.
- This recipe requires using just one pan for the charred corn salad and the burgers. Both recipes use many of the same ingredients, so as you’re prepping, take note of the total amounts you’ll need for both. It’s a great way to save time and reduce food waste.
- Feel free to substitute ground turkey for ground chicken. The type of ground chicken you use is your choice—-from extra lean to higher fat versions.
- Store leftover, cooked chicken burgers tightly covered in the refrigerator for up to three days or wrap in foil and drop in a plastic freezer bag. Store in freezer for up to three months.
- Refrigerate leftover corn salad in a covered container for up to three days. The corn salad is a great side dish or add it to the top of grilled chicken, steak, or on top of a salad.
- Fresh and flavorful toppings like avocado, pickled onions, lettuce, tomato, slaw, or sauces like chipotle mayo, mashed avocado, or chili-lime yogurt sauce work wonderfully with the chili lime chicken burger
See Blog Post for FAQs–Your Chili Lime Chicken Burger Questions Answered
- Recipe Inspiration
- Tips Specifically for Ground Chicken Burgers
- How to make moist chicken burgers
- How to keep ground chicken burgers from falling apart
- Chili Lime Chicken Burger Recipe Tips
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Thank you for checking out this recipe! Try out a few of my other recipes using ground chicken, turkey or beef.
Check out my favorite burger without meat!
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