Recipe from Better Homes and Garden
I'll be honest I only use this recipe for the chicken burger. The pineapple salsa is so-so. Maybe I would like it better if I let all the flavors marinate longer. There is however a really good Mango salsa from the store that I've tried that would work lovely with this. We make this during the summer and it's wonderful on the grill. The mixture is very soft so it may seem a little hard to work with.. For the ease of cooking I'll make the patties up and put them in between wax paper then throw them in the freezer just for a little bit to firm up. It makes it easier to work with on the grill.
Prep: 25 min
Cook: 14 min
Ingredients
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 small jalapeno or serrano pepper, seeded and finely chopped*
1 large 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
Directions
1. Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeno or serrano pepper. Cover; chill until serving time.
2. 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 an instant-read thermometer inserted in side of burger registers 165 degrees F, 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.
4 servings
Ingredients
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 small jalapeno or serrano pepper, seeded and finely chopped*
1 large 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
Directions
1. Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeno or serrano pepper. Cover; chill until serving time.
2. 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 an instant-read thermometer inserted in side of burger registers 165 degrees F, 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.
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