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Chicken burgers with sweetcorn salsa


  • Cook the corn cobs on a lightly oiled, preheated BBQ (or ridged grill) until blistered in spots. Set aside to cool and then cut off the kernels.
  • Heat a little oil in a pan and gently sauté the onion, ginger and garlic until lightly coloured.
  • Then transfer the mixture to a bowl, together with the mince, 2 tspn chopped coriander, the mustard, cream, capers and seasonings. Mix until well combined and set aside to cool a little.
  • To make the salsa, toss the corn kernels with the capsicum, 2 tbsp coriander, chilli, lime juice, salt, pepper and a splash of fresh oil, separating the corn as you do so. Taste for seasoning and set aside.
  • Form the chicken mixture into 6 patties. Then flour and panfry them in a little hot oil until golden on both sides, flattening a little with a spatula as you do so. Drain on kitchen paper towels.
  • When the patties are almost cooked, grill the bacon and the burger buns.
  • To serve, spoon the salsa on the bottom of each bun, top with a patty, a bacon rasher and some more salsa. Press down the lid and enjoy!


  • 3 corn cobs
  • vegetable oil
  • 1 medium onion, finely chopped
  • 1 tspn grated fresh ginger
  • 2 garlic cloves, crushed
  • 750 gm lean chicken mince
  • 4 tbsp chopped fresh coriander
  • ½ tbsp Dijon mustard
  • a splash of cream (or a beaten egg)
  • 1 tbsp chopped capers
  • sea salt & freshly ground pepper
  • ½ each red & green capsicum, seeded, cored & diced
  • 1 small red chilli, seeded & finely sliced
  • juice of 1 lime
  • plain flour
  • 6 streaky bacon rashers
  • 6 burger buns, cut in half

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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