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Juicy Chicken Burgers with Pineapple Salsa

Aug 11, 2016 BY Joy McCarthy

We're in the throes of extreme summer heat here in Toronto, and no one feels like spending tons of time in a hot kitchen, which means it's time to get grilling!

Eating healthy doesn't mean you have to give up your favourite summer treats, like a juicy, fresh off the BBQ burger. It just means you'll want to pay closer attention to what those burgers are made of. Look for organic meats, since any antibiotics or chemicals animals get exposed to can be concentrated in their tissues, and choose pastured poultry and grass-fed and grass-finished beef whenever possible. These approaches to raising meat are better for the animals, better for the environment, and result in better tasting meat! You can learn more about healthier, more ethical ways to shop for meat here .

I chose chicken to make these burgers because:

  • it's a great source of vitamin B3, which is essential for making the stress- and sex-related hormones that keep you feeling balanced and allow you to adapt to everything life throws your way
  • it's a very good source of muscle-building protein, and
  • it's a good source of blood-building vitamin B12

Now let's get cooking!

Mains + Sides
Juicy Chicken Burgers with Pineapple Salsa
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  • For the burgers
  • 1 egg
  • 2 tbsp ground flaxseeds
  • 2 tbsp gluten-free tamari sauce or coconut aminos
  • 1 lb (450g) organic ground chicken
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup sundried tomatoes
  • 1/2 cup loosely packed fresh parsley, chopped
  • For the pineapple salsa
  • 1/2 fresh pineapple, peeled and cored and sliced into 1?2 inch pieces
  • 1 sweet red pepper, chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup loosely packed fresh cilantro, chopped
  • Juice from 1 lime
  • 2 tbsp extra-virgin olive oil
  • Sea salt and pepper
  1. Preheat grill to medium.
  2. For the salsa, brush pineapple with olive oil and grill until lightly browned. Chop into small pieces. In a medium size bowl, combine with red pepper, onion, cilantro, lime juice, sea salt, and pepper. Place in fridge and let the flavours mingle for an hour or two.
  3. For the burgers, in a large bowl whisk the egg and tamari or coconut aminos. Add the ground flaxseeds, chicken, onion, garlic, sundried tomatoes and parsley. Mix well. Form into 4 to 6 patties, depending how large you like your burgers.
  4. Grill burgers for 15-20 minutes or until completely cooked. Serve with pineapple salsa and a big raw salad.

 These chicken burgers are super juicy, and the pineapple salsa give them a little taste of the tropics! The savory-and-sweet combo is so delicious, and adding a fruit- and veggie-laden salsa to your burgers ensures you're getting a healthy dose of fibre and vitamin C along with all that protein! Pineapples are also high in bromelain, a plant-based enzyme that helps boost digestion.

What's your favourite thing to have at a summer BBQ? Share it with me in the comments below!

Aug 11, 2016 BY Joy McCarthy
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