Chicken Burgers with Spicy Corn Salsa

clock 15 minutes + 25 minutes bowl Serves 4


  • 400g canned corn kernels, drained
  • 3 Tbsp olive oil
  • Salt and pepper to taste
  • 400g chicken breast, skin removed, sliced lengthwise into 4 pieces
  • 1 jalapeno pepper, finely diced
  • 2 tomatoes, one sliced and one finely diced
  • ½ red onion, peeled and diced
  • 1 clove garlic, minced
  • 3 Tbsp coriander, chopped
  • 1 Tbsp mint, chopped
  • 1 peach or nectarine, seeded and finely diced
  • 1 Tbsp lime juice
  • 4 hamburger buns, lightly toasted
  • 4 lettuce leaves
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  • 1. Heat a frying pan or BBQ grill to medium heat and add 1 Tbsp oil. Season chicken breasts and place in frying pan or BBQ grill. Cook chicken breasts, turning them for 6 minutes on each side or until juices run clear. Set chicken aside to rest.

  • 2. Place canned kernels in a large bowl. Add jalapenos, diced tomatoes, onion, garlic, coriander, mint, peach or nectarine, lime juice, remaining olive oil and salt to taste. Stir well to combine and set aside.

  • 3. Assemble burgers by topping bottom of each toasted hamburger bun with a lettuce leaf, then place a piece of chicken, a slice of tomato, some corn salsa and the top of the bun.

  • TIP: Used tinned peaches or nectarines if fresh aren't availble.

By Brett McGregor

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