Chicken burgers with tropical fruit salsa

Serves 4

Ingredients

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 sunflower or canola oil
500 g minced chicken
1 large Granny Smith apple, peeled and shredded
1⁄4 cup (30 g) dry breadcrumbs
4 slices Cheddar cheese
4 hamburger buns or soft rolls, split
4 lettuce leaves

Preparation

1. 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.

2. Mix the chicken, apple and breadcrumbs in another bowl until blended. Divide the mixture into 4 equal portions and shape into burgers about 1 cm thick. Place the burgers on a plate, cover, and place in the freezer for 20 minutes.

3. Lightly oil a hotplate or grill rack covered with foil and preheat to medium heat. Cook the burgers over direct heat until browned and cooked through, about 8 minutes on each side. Remove from the barbecue and keep warm.

4. Grill the hamburger buns or rolls on the hotplate or grill rack, cut side down, for about 1 minute or until lightly toasted.

5. To assemble burgers, place a slice of cheese on the bottom half of a bun or roll, cover with lettuce leaf, add a vegetable burger, top with about 1⁄2 cup salsa, and finish with the top of the bun. Serve immediately.

Cooking tips

- If preferred, you can replace the fresh coriander in this recipe with flat-leaf parsley.

- Use slices of Swiss cheese instead of Cheddar cheese if desired.