These Salsa Verde Burgers bring bold, fresh flavor to a classic favorite. Lean patties get a bright, herbaceous boost from salsa verde, while pepper jack and sliced avocado add creamy, spicy finishings. They’re easy to make on the grill or in a skillet and work well with beef, turkey, chicken, or plant-based alternatives.
Salsa Verde Burgers
These burgers are lean and full of flavor — a mean, green kick from salsa verde pairs perfectly with melted pepper jack and creamy avocado. They’re quick to prepare, versatile, and crowd-pleasing. You can swap proteins, skip the cheese for dairy-free diners, or turn them into lettuce wraps for a lighter option.
Variations
- Protein: Use ground turkey, ground chicken, ground bison, black bean patties, or a favorite veggie burger patty.
- Bun options: Serve on whole wheat buns, potato rolls, as lettuce wraps, or on top of a fresh salad for a low-carb meal.
- Dairy-free: Omit the cheese or substitute a plant-based cheese alternative.
What to Serve with Salsa Verde Burgers
Round out the meal with simple, healthy sides:
- Oven or air fryer fries: Seasoned potato fries or sweet potato fries are classic companions.
- Salads: A light potato salad, macaroni salad, or a fresh green salad pairs well.
- Grilled vegetables: Zucchini, summer squash, or potatoes grilled alongside the burgers are easy and flavorful.
- Coleslaw: A crisp slaw or quick cabbage slaw adds crunch and acidity.
More Burger Ideas
- Spicy Black Bean Burgers with Chipotle Mayonnaise
- Easy Inside-Out Turkey Cheeseburgers
- Naked Salmon Burgers with Sriracha Mayo
- Air Fryer Bacon-Burger Bites
- Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw
Recipe
Yield: 4 burgers • Prep: 5 mins • Cook: 10 mins • Total: 15 mins
Ingredients
- Cooking spray or a light brush of oil
- Pinch kosher salt and pepper, to taste
- 4 patties (about 4.75 oz each) — 93% lean beef, or substitute ground chicken/turkey
- 1/2 cup salsa verde (homemade or store-bought)
- 4 slices reduced-fat pepper jack cheese (or dairy-free alternative)
- 4 whole-wheat potato buns (100-calorie variety or preferred buns)
- 1/4 cup shredded red cabbage or lettuce
- 4 ounces sliced avocado (about 1 medium Haas avocado)
Instructions
- Preheat a skillet or grill over high heat. When the surface is hot, lightly spray with cooking spray or brush with oil.
- Season both sides of the patties with salt and pepper. Place patties on the hot surface and cook until they reach your preferred doneness, a few minutes per side depending on thickness.
- During the final minute of cooking, top each patty with a slice of pepper jack cheese and cover the pan or close the grill lid to melt the cheese, about 30 seconds.
- Toast the buns briefly on the grill or in the skillet if desired. Place each cooked patty on a bun, spoon about 2 tablespoons of salsa verde over each burger, then add shredded red cabbage (or lettuce) and avocado slices.
- Serve immediately with your choice of sides.
Notes
Gluten-free option: Skip the bun and serve the burger with cheese on a bed of greens. Nutrition for 1 burger without bun: approximately 308 calories, 17 g fat, 7 g carbs, 3 g fiber, 35 g protein, 2 g sugar, 320 mg sodium, 87 mg cholesterol.
Dairy-free option: Use no cheese or a dairy-free cheese on the bun. Nutrition for 1 burger with bun and no cheese: approximately 358 calories, 14 g fat, 24 g carbs, 8 g fiber, 37 g protein, 7 g sugar, 360 mg sodium, 77 mg cholesterol.
Nutrition (per serving)
- Calories: 407 kcal
- Protein: 42 g
- Carbohydrates: 25 g
- Fat: 17.5 g (Saturated fat: 6.5 g)
- Fiber: 8 g
- Sugar: 7 g
- Cholesterol: 87 mg
- Sodium: 445 mg
Enjoy these burgers as an easy weeknight dinner, a backyard grill favorite, or a satisfying weekend meal. They’re adaptable, quick to prepare, and deliver bright salsa verde flavor that lifts every bite. If you try them, consider noting any tweaks you make so you can recreate your favorite version next time.