Spicy Pineapple Mango Chicken Burger with Jalapeños
Juicy ground chicken patties topped with caramelized pineapple, fresh mango, and sliced jalapeños.
Dietary
Dairy free, Nut free, Halal
Allergens
Eggs, Wheat, Soy
These ground chicken burgers get a tropical kick from grilled pineapple rings, sweet mango slices, and fresh jalapeño for heat. A quick sriracha mayo ties the sweet and spicy flavors together, making this a satisfying warm-weather dinner that balances fruity brightness with a savory, charred patty.
Ingredients
- 1 1/2 pounds ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onion, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 slices fresh pineapple, 1/2-inch thick rings
- 1 ripe mango, peeled and sliced
- 2 jalapeños, thinly sliced
- 4 hamburger buns, split
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 4 leaves lettuce
- 0 cooking spray, for grill grates
Method
-
In a large bowl, combine the ground chicken, garlic, ginger, green onion, salt, and black pepper. Mix gently until just combined.
-
Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick.
-
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
-
Grill the chicken patties for 5 to 6 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
-
While the patties cook, brush the pineapple rings with vegetable oil and grill for 2 to 3 minutes per side, until caramelized and lightly charred.
-
In a small bowl, whisk together the mayonnaise and sriracha until smooth.
-
Toast the buns, cut-side down, on the grill for 30 to 60 seconds until lightly golden.
-
Spread the sriracha mayo on both halves of each bun. Layer the bottom bun with lettuce, a chicken patty, a grilled pineapple ring, mango slices, and jalapeño slices.
-
Top with the bun lid and serve immediately.
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Spicy Pineapple Mango Chicken Burger with Jalapeños
These ground chicken burgers get a tropical kick from grilled pineapple rings, sweet mango slices, and fresh jalapeño for heat. A quick sriracha mayo ties the sweet and spicy flavors together, making this a satisfying warm-weather dinner that balances fruity brightness with a savory, charred patty.
35 min 4 servings 520 cal
Ingredients
- 1 1/2 pounds ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onion, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 slices fresh pineapple, 1/2-inch thick rings
- 1 ripe mango, peeled and sliced
- 2 jalapeños, thinly sliced
- 4 hamburger buns, split
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 4 leaves lettuce
- 0 cooking spray, for grill grates
Method
- 1
In a large bowl, combine the ground chicken, garlic, ginger, green onion, salt, and black pepper. Mix gently until just combined.
- 2
Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick.
- 3
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- 4
Grill the chicken patties for 5 to 6 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
- 5
While the patties cook, brush the pineapple rings with vegetable oil and grill for 2 to 3 minutes per side, until caramelized and lightly charred.
- 6
In a small bowl, whisk together the mayonnaise and sriracha until smooth.
- 7
Toast the buns, cut-side down, on the grill for 30 to 60 seconds until lightly golden.
- 8
Spread the sriracha mayo on both halves of each bun. Layer the bottom bun with lettuce, a chicken patty, a grilled pineapple ring, mango slices, and jalapeño slices.
- 9
Top with the bun lid and serve immediately.
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