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These easy, herby Salsa Verde Chicken Burgers with Yoghurt Slaw are a light, healthy and vibrant weeknight dinner packed with bold flavours. Ready in just 30 minutes, these Salsa Verde Chicken Burgers can be served by themselves with the crunchy, tangy yogurt, beetroot and cabbage slaw, or stuffed into burger buns for a simple supper.
These Salsa Verde Chicken Burgers are honestly the best chicken burger recipe we’ve made!
While a homemade beef or lamb burger tastes great with just the simplest seasonings, chicken burgers (which we love for being super light and healthy) need a little something extra.
Enter our quick, punchy salsa verde recipe which is both mixed into the burgers before cooking and spooned over the top for an extra burst of freshness.
And, paired with a light, healthy cabbage and beetroot yoghurt slaw (which is also super healthy) you’ve got a tasty, low carb dinner packed with veggies you’ll even manage to get the kids to eat!
Ingredients
- chicken mince (here in the UK this usually comes pre-seasoned, but in other countries this is less common to adjust the seasoning accordingly)
- flat leaf parsley (this will make a salsa verde that mixes into the chicken better than curly parsley would)
- capers (preferably packed in brine, but if they’re packed in salt well rinsed and soaked to remove any excess saltiness)
- lemon juice
- garlic
- olive oil (something mild and light as it’s going into the sauce)
- sweetheart cabbage (or any other white cabbage that shreds well)
- beetroot (choose golden beetroot or wear disposable gloves if you want to avoid staining your fingers pink — you’ll miss out on the beautiful colour of this slaw though!)
- Greek yoghurt (low fat can be substituted in this recipe with good results)
- salt
Frequently Asked Questions
You can make the salsa verde and the burgers up to a day in advance and keep them in the fridge ready to make the burgers / cook the burgers. The slaw is best made up to 2 hours before eating for maximum crunch, but still makes decent leftovers.
Of course! They’ll work well in brioche buns, traditional seeded buns (remember to lightly toast both of these to stop the juicy burgers making them soggy) and even halved ciabatta rolls.
Yes! Turkey mince can sometimes be easier to find than chicken mince — if this is the case, try to choose thigh mince instead of breast for a better flavour.
Yes and it’s delicious! You just need to serve it very finely shredded or grated to stop it being too much to chew through.
If you have a good brand of mandolin (not a cheaper one where some of the safety features might be flimsy!) and you use it properly your fingers should be safe! But, if you really don’t fancy it you can grate the beetroot on a very sharp box grater instead.
Step 1
Start by making the salsa verde. Finely chop the parsley and capers. Then, mince the garlic and mix together in a pestle and mortar with the lemon juice, a pinch of salt and olive oil until combined. Alternatively, pulse everything together in a blender.
Step 2
Add the chicken mince to a bowl along with 4 tbsp of the salsa verde.
Squish everything together with your hands until well combined and divide into four patty shapes. Refrigerate for 15 minutes to firm up.
Step 3
Preheat a nonstick frying pan with a drizzle of olive oil. Add the patties to the pan and fry on each side until golden and cooked through. This should take around 8-10 minutes.
Step 4
For the slaw use a mandolin to finely grate the cabbage.
Peel the beetroot and slice with the mandolin, then place each piece on top of each other and slice into thin straw shaped strips.
Add top a bowl with the Greek yoghurt, a good pinch of salt, a squeeze of lemon and stir well.
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Salsa Verde Chicken Burgers with Yoghurt Slaw
Ingredients
- 500 g chicken mince
- 4 tbsp salsa verde
For the Salsa Verde:
- 1 bunch of parsley
- 4 tbsp capers
- juice 1/2 lemon
- 2 garlic cloves
- 75 ml olive oil
- salt
For the Slaw:
- 1 sweetheart cabbage
- 1 large head raw beetroot
- 100 g Greek yoghurt
- 1/2 lemon, juiced
- salt
Instructions
- Start by making the salsa verde. Finely chop the parsley and capers. Then, mince the garlic and mix together in a pestle and mortar with the lemon juice, a pinch of salt and olive oil until combined. Alternatively, pulse everything together in a blender.
- Add the chicken mince to a bowl along with 4 tbsp of the salsa verde. Squish everything together with your hands until well combined and divide into four patty shapes. Refrigerate for 15 minutes to firm up.
- Preheat a nonstick frying pan with a drizzle of olive oil. Add the patties to the pan and fry on each side until golden and cooked through. This should take around 8-10 minutes.
- For the slaw use a mandolin to finely grate the cabbage. Peel the beetroot and slice with the mandolin, then place each piece on top of each other and slice into thin straw shaped strips.
- Add top a bowl with the Greek yoghurt, a good pinch of salt, a squeeze of lemon and stir well.
