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Chicken burger with avocado salsa


  • Heat 1 tbsp oil in a large non-stick pan and gently saute the onion, garlic and chillies.
  • Place the sautéed vegies in a processor with the chicken, breadcrumbs, 1 heaped tbsp sweet chilli sauce and 1 heaped tspn mayonnaise. Whiz up until well combined.
  • Transfer the mixture to a bowl, form it into four patties and then fry in hot oil. Then drain well on kitchen paper towels.
  • To make the salsa, combine the avocado and red onion with the lime juice, spice mix, coriander, tomatoes, a good splash of oil and sugar. Taste for seasoning and set aside.
  • In another bowl, mix together 2 heaped tbsp each of mayonnaise and sweet chilli sauce. Taste for seasoning.
  • To serve, smear the chilli mayonnaise on the base of each burger bun and then top with rocket, a patty, a dollop of salsa and a bun top.


  • olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 small red chillies, seeded & chopped
  • 2-3 boneless, skinless chicken thighs, chopped
  • ¼ cup packet breadcrumbs
  • sweet chilli sauce
  • mayonnaise
  • 1 large ripe avocado, diced
  • ½ red onion, finely sliced
  • juice of 1 lime
  • a little lime & chilli spice mix
  • 2 tbsp chopped fresh coriander
  • 6-8 cherry tomatoes, quartered
  • a pinch of sugar
  • 4 burger buns, cut in half
  • a good handful of wild rocket leaves

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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