Spicy and hot, this burger delivers heat but gets cooled down with a sweet Caribbean style salsa!
|4||Maple Leaf Prime® Raised Without Antibiotics Chicken Burgers|
|1 cup||(250mL) ripe pineapple, small dice|
|2||kiwi, peeled and small dice|
|1/3 cup||(75mL) red pepper, small dice|
|2 tbsp||(30mL) red onion, minced|
|1 tbsp||(15mL) Longo's Coconut Oil|
|Juice of 1 lime|
|1 cup||(250mL) mayonnaise|
|2 tbsp||(30mL) Longo's Signature Hatch Chili Hot Sauce|
|4||Longo's Gourmet Hamburger Buns, Steak Spice|
COOK chicken burgers per package directions, turning halfway through cooking.
MEANWHILE in a large bowl place pineapple, kiwi, peppers and onions and the juice of lime and coconut oil.
TOSS well to coat.
SEASON with salt and pepper.
IN another small bowl mix together mayonnaise and pepper sauce.
ADJUST according to the level of spiciness you desire.
TOAST buns if desired or leave soft.
ASSEMBLE burgers by spreading mayonnaise onto bottom bun followed by chicken burger and fruit salsa.
TOP with remaining buns.
Serve with salted plantain chips!
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