A Taste of The Tropics-Curry Chicken Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Pineapple-Mango Salsa
1 cup chopped fresh pineapple
1 cup chopped fresh mango
1/4 cup diced red onion
1/2 teaspoon fresh grated ginger
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1 tablespoon lime juice
Chicken Curry Burgers
2 pounds ground chicken
1/3 cup coconut milk
1/4 cup finely diced red onion
1 teaspoon fresh grated ginger
1 teaspoon curry powder
1 clove garlic minced
1 teaspoon nutmeg
1 tablespoon olive oil
1 teaspoon salt Olive oil for brushing grill racks
6 KingsHawaiian Sandwich Rolls (or other sweet sandwich rolls)
6 leaves of green leaf lettuce



Pineapple-Mango Salsa In a small bowl combine chopped pineapple and chopped mango. Add in 1/4 cup diced red onion, 1/2 teaspoon fresh grated ginger, brown sugar, vinegar and lime juice. Mix ingredients until combined. Allow salsa to chill for at least one hour for flavors to meld together. Heat a gas grill to medium high heat or a charcol grill to medium high heat. Chicken Curry Burgers In a bowl combine ground chicken with coconut milk, 1/4 cup finely diced red onion, 1 teaspoon grated ginger, curry powder, minced garlic, nutmeg, salt and 1 tablespoon olive oil. Mix gently until all ingredients are combined. Form mixture into six patties. Brush grill racks with olive oil Place burgers on grill. Cook burgers for 6 minutes on each side or until juices run clear when pierced with a fork. Remove from grill to platter. Allow burgers to rest while buns are grilling While burgers are resting. Place sandwich rolls on grill racks. Grill till buns are golden brown. Place one burger on botton bun, top with pineapple mango/salsa then top with one leaf of green leaf lettuce, finally add top bun.