There's no need to give up burgers just because you're on a heart-smart diet. These juicy chicken burgers, topped with a Caribbean-inspired salsa, are absolutely delicious. Complete the meal with oven-baked chips.
1 small pineapple
1 small mango, peeled and finely chopped
1 small red onion, finely chopped
2 tablespoons finely chopped fresh coriander
1 tablespoon fresh lemon juice
1 teaspoon canola oil
500 g minced chicken
1 large Granny Smith apple, peeled and shredded
1/4 cup dry breadcrumbs
4 thin slices reduced-fat Cheddar cheese
4 hamburger buns or soft rolls, preferably wholemeal, split
4 lettuce leaves
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Peel, core, slice and chop the pineapple (you need 2 cups) and place in a bowl. Mix in the mango, onion, coriander, lemon juice and oil. Cover and set aside.
Mix the chicken, apple and breadcrumbs in another bowl until blended. Divide the mixture into 4 equal portions and shape into patties about 1 cm thick. Place the patties on a plate, cover, and place in the freezer for 20 minutes.
Preheat the grill. Grill the patties until browned and cooked through, about 8 minutes on each side.
For each burger, place a slice of cheese on the bottom of a hamburger bun, cover with lettuce, add a patty, top with about 1/2 cup salsa, and crown with the top of the bun.
To help patties keep their shape during cooking, mix and shape them from cold meat, then firm them up by chilling in the freezer for 20 minutes or in the refrigerator for 1 hour. Also, grill patties over medium heat so their bottoms brown evenly and they hold together better when turned.