Chicken Burger with Salsa

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Chicken Burger with Salsa
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Health Score:
75 / 100
30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie603 cal.(29 %)
Protein39 g(40 %)
Fat26 g(22 %)
Carbohydrates51 g(34 %)
Sugar added10 g(40 %)
Roughage6.5 g(22 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E6.2 mg(52 %)
Vitamin K262.1 μg(437 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.5 mg(45 %)
Niacin19 mg(158 %)
Vitamin B₆0.9 mg(64 %)
Folate139 μg(46 %)
Pantothenic acid2.1 mg(35 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C31 mg(33 %)
Potassium1,336 mg(33 %)
Calcium186 mg(19 %)
Magnesium83 mg(28 %)
Iron3.5 mg(23 %)
Iodine27 μg(14 %)
Zinc3.2 mg(40 %)
Saturated fatty acids8.9 g
Uric acid229 mg
Cholesterol195 mg
Complete sugar16 g


For the salsa
1 green paprika
1 shallot
1 garlic clove
1 red chili pepper
180 milliliters Ketchup
freshly ground peppers
For the burgers
100 grams Corn (canned)
500 grams fresh ground chicken
1 egg
breadcrumbs (if necessary)
2 Tbsps vegetable oil
For serving
4 Pickled cucumbers
1 red onion
4 Lettuce (such as Lollo Bianco)
4 Hamburger bun
4 slices Processed cheese
How healthy are the main ingredients?
KetchupCornshallotgarlic clovesaltegg

Preparation steps


For the salsa, rinse the peppers and cut into very small cubes. Peel the shallot and garlic and chop finely. Rinse the chile, cut in half lengthwise, remove seeds and finely chop. Mix with the diced peppers, shallot, garlic and ketchup and season with salt and pepper.


For the burgers, drain the corn and mix with the chicken, egg, some bread crumbs as needed. Season with salt and pepper, and form the mixture into 4 patties. Fry until golden brown in a pan with hot oil, reduce the heat and cook until done.


Drain the pickles and cut into thin slices. Peel the onion and cut into thin rings. Rinse and trim the lettuce and spin dry. Cut the rolls in half horizontally, and toast slightly. Top the bottom half of each roll with a lettuce leaf, place a chicken burger on it, top with some salsa and a slice of cheese. Melt briefly under the broiler of an oven (watching carefully), then cover with pickles and onion rings and the top of the roll. Serve on plates alongside hot fried potatoes.