We have given our chicken burgers a tropical twist with the addition of sweet fresh pineapple and smoky barbecue sauce.
Ingredients
- 500g chicken mince
- 1 cup fresh breadcrumbs
- 1 egg, lightly beaten
- 2 green onions, finely chopped
- 1/4 cup smoky barbecue sauce
- 4 shortcut bacon rashers
- 4 x 1cm thick slices fresh pineapple, peeled, core removed (see note)
- 4 hamburger buns, halved
- Olive oil cooking spray
- 1/4 cup Coles Simply Less whole-egg mayonnaise
- 4 butter lettuce leaves
- 100g cheddar cheese, thinly sliced
Description
Step 1
Combine mince, breadcrumbs, egg, onion and 1 tablespoon sauce in a large bowl. Shape mixture into four 2cm-thick patties.
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Step 2
Heat a greased barbecue plate and chargrill on medium-high. Cook patties on plate for 4 to 5 minutes each side or until cooked.
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Step 3
Meanwhile, cook bacon and pineapple with patties on barbecue plate for 1 to 2 minutes each side or until browned. Spray cut sides of buns with oil. Cook on chargrill for 2 minutes each side or until browned.
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Step 4
Spread bun bases with mayonnaise. Top with lettuce, pineapple, patties, cheese and bacon. Drizzle with remaining barbecue sauce. Sandwich with bun tops. Serve.
