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Chicken Burgers with Pineapple Salsa
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1 8-1/4-ounce can crushed pineapple, drained
1/2 cup chopped red or green sweet pepper
1/2 cup sliced green onion
2 tablespoons snipped fresh cilantro or parsley
2 cloves garlic, minced
1 jalapeno or serrano pepper, seeded and finely chopped*
1 egg
1/4 cup fine dry bread crumbs
1 teaspoon dried basil, crushed
1/2 teaspoon ground sage
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 pound uncooked ground chicken or turkey

Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeño or serrano pepper. Cover; chill until serving time.

In another medium bowl combine the egg, bread crumbs, remaining onion, basil, sage, seasoned salt, and pepper. Add ground chicken or turkey; mix well. Shape into four 3/4-inch-thick patties. Grill patties on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until juices run clear and burgers are no longer pink, turning halfway through grilling. (Or, preheat broiler. Broil 4 to 5 inches from heat on an unheated rack of broiler pan for 10 to 12 minutes.) Serve burgers with salsa. Makes 4 servings.

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

Make-ahead tip: Prepare salsa; cover and chill up to 8 hours.

Nutrition facts per serving:
228 calories, 10 g total fat, 3 g saturated fat, 95 mg cholesterol,
273 mg sodium, 16 g carbohydrate, 18 g protein. 

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