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Tropical chicken burgers with avocado, peach and mango salsa
Tropical chicken burgers with avocado, peach and mango salsa

Tropical chicken burgers with avocado, peach and mango salsa

Preparation 20 min
Cooking time 14 min
Servings 4



  • 125 ml (1/2 cup) peach, peeled, pitted and cut into 1 cm (3/8 in.) dice
  • 125 ml (1/2 cup) mango, peeled and cut into 1 cm (3/8 in.) dice
  • 30 ml (2 tbsp) red onion, thinly sliced
  • 1/2 jalapeno pepper, seeded, finely chopped (or to taste)
  • 15 ml (1 tbsp) fresh coriander, chopped
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) lime juice
  • 5 ml (1 tsp) nuoc mam (fish sauce)


  • 600 g (1 1/4 lb) extra lean ground chicken
  • 10 (2 tsp) garlic, minced
  • 15 ml (1 tbsp) ginger, finely chopped
  • 4 or 5 green onions, thinly sliced
  • Salt and freshly ground black pepper  
  • 4 sesame buns
  • A few leaves of frisée lettuce
  • 1 avocado, peeled and sliced


  1. In a bowl, mix together all the salsa ingredients. Stir gently.
  2. Cover and refrigerate for about 1 hour, so all the flavours meld well.
  3. Preheat the barbecue to 290°C (550°F) or to maximum heat.
  4. In another bowl, mix together all the patty ingredients.
  5. Stir well.
  6. Shape 4 patties. (Moisten your hands with a bit of cold first - this will prevent the meat from sticking.)
  7. Grill the patties, covered for 6 to 7 minutes on each side until well done.
  8. During the last minute of the cooking, grill the buns for 30 seconds on each side.
  9. Place the lettuce leaves on the lower bun.
  10. Add the avocado slices and then the patties. Garnish with salsa and close the burgers.
  11. Serve with a platter of mixed raw vegetables.
Availability in stores