4 sesame (or poppy seed) rolls, split, toasted and buttered
1 medium ripe avocado, thinly sliced
Instructions
Preheat the barbecue to medium-high heat.
Combine the ground chicken, bread crumbs, chili sauce, garlic, egg,
parsley, salt and pepper to taste in a large bowl.
Shape the mixture into 4 patties.
Cook on the preheated, well-greased grill for about 5 minutes on each side until cooked through.
Cook the pineapple on the preheated, greased grill for about 3 minutes each side or until grill marks appear.
Combine the cheese, sour cream and corn relish in a small bowl.
Spread both cut sides of each roll with the sour cream mixture.
Top the bottom halves of each roll with a patty, 2 pineapple rings, avocado and the top of the rolls.
Notes
Make Ahead: The burgers are best made just before serving.
Serving Suggestion: Serve with corn, tomato and red onion salad drizzled with lime juice and olive oil.
Tip: Have the chicken patties on hand for a quick meal. Make a double quantity of the patties and freeze the uncooked patties between layers of freezer or parchment paper. Store in an airtight container for up to 3 months.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/deluxe-chicken-burgers/