All Recipes

Chicken Burgers with Fresh Corn Salad

30 Mins


Charred Corn Salad:

6-8 Ears Corn, shucked (about 1 ½ - 2 cups kernels, prepared)

2 Tablespoons Olive Oil

1/2 Red Onion, diced

1 Red Bell Pepper, diced

1 Avocado, cubed


4 Tablespoons Olive Oil

6 Tablespoons Apple Cider Vinegar

1 Teaspoon Sugar

1 Teaspoon Dijon Mustard

Juice From 1 Lime

Salt and Pepper, to taste

Chicken Burgers:

2 Pounds Ground Chicken

2-3 Scallions, chopped (about ¼ cup)

1/4 Cup Mayo

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 Cup Cotija Cheese or Queso Fresco, for serving

8 Martin’s Sandwich Potato Rolls

Serves: 8


Step 1

Preheat grill to medium-high heat.

Step 2

Meanwhile, prepare Corn Salad: Whisk together dressing ingredients (olive oil, vinegar, sugar, mustard, lime juice, salt and pepper); set aside.

Step 3

Brush corn lightly with olive oil and grill for 4-5 minutes, rotating evenly, until golden on all sides and lightly charred.

Step 4

Allow corn to cool slightly, then cut the kernels from the cob and place in a mixing bowl. Add olive oil, red onion, red bell pepper, and cubed avocado, then drizzle with desired amount of dressing. Toss to combine. Refrigerate until ready to serve.

Step 5

Place ground chicken in a medium mixing bowl. Add chopped scallions, mayo, salt, and pepper and mix until well combined.

Step 6

Form the ground chicken mixture into 8 equal sized patties, about 1/4 lb. each.

Step 7

Grill patties about 5 minutes on each side, or until cooked through.

Step 8

Top Martin’s Sandwich Potato Rolls with grilled chicken burgers, cotija cheese or queso fresco, and charred corn salad. Serve immediately.