Tropical chicken burger with sweetcorn salsa
By OcadoLife
Published on 14 January 2022
Bright, fruity flavours give this chicken burger a summery, tropical twist. The zingy sweetcorn salsa works as a standalone relish or stirred through a mixed salad.Time and servings
25 minsTotal time
4Servings
25 minsCooking time
Ingredients
- 8 leaves of cos lettuce
- 200 g of natural yoghurt
- 4 large baps, sliced open
- 4 chicken breasts
- 1 lemon, juice of 1 and zest of ½
- 2 limes, juice of 1 and zest of 2
- 150 g of sweetcorn (1 tin), drained
- 1 red chilli, finely chopped
- 6 spring onions, finely sliced
- 10 g of coriander, finely chopped
- 4 slices of fresh pineapple
- 4 tbsp of the foraging fox coconut chilli and lime mayo
Method
Step 1
One at a time, place the chicken breasts onto a piece of baking paper, fold the paper over and bash with a rolling pin to flatten the chicken to about 1cm thick. Place the chicken pieces in a large mixing bowl, add the yoghurt, zest of 1 lime and 1 lemon, and juice of 1 lime and ½ lemon. Mix to coat. Cover and leave to marinate in the fridge for at least 4 hrs, ideally overnight.Step 2
When ready, prepare the barbecue for cooking, then make the salsa: simply mix the sweetcorn, chilli, spring onion coriander and zest of the remaining lime in a bowl and season with salt and pepper.Step 3
Once the barbecue flames have died down to hot embers, place the baps on the grill cut-side down to lightly toast, then set aside.Step 4
Take the chicken and place on the grill. Cook for 4-5 mins each side until cooked through, then move to the edge to keep warm. Add the pineapple slices to the grill and cook for 1-2 mins each side, until golden.Step 5
To assemble each burger, spread ½tbsp mayo on each half of the toasted bap. Place two lettuce leaves on the base, then slice a chicken breast in half and stack on top. Add a slice of pineapple, followed by some salsa and lastly the top of the bun.