Chicken Pineapple fusion burger

Pineapple Sriracha Marinade

Serves: 4 - 6

1 c. Pineapple juice (Reserved)
1/2 c. Dark brown sugar, packed
1/3 c. Sriracha sauce
1/2 c. Worcestershire sauce

Directions:

1. In a medium sized sauce pans heat the juice, brown sugar. Removing from heat just before it boils. Let it cool a 5-10 minutes, adding Sriracha sauce, and Worcestershire sauce once completely cooled.

2. Place chicken patties in a bowl, and cover with marinade and refrigerate for at least 30 minutes.

Burgers

Serves: 4

1/2 onion, chopped
1/2 c. Crushed pineapple, (save juice for marinade)
1 tsp. Freshly minced garlic
1/2 yellow bell pepper
1/2 red bell pepper
1/2c. Fresh mushrooms, chopped
1/2 tsp. Freshly grated ginger root
1 carrot, chopped
1-2 stalks celery, finely chopped (depends on size)
1 Jalapeño pepper, seeded and chopped
1/2 egg
1/4 c. Bread crumbs
1-1/2 tsp. Cajun seasoning
Cayenne pepper

Directions:

1. Lightly coat a saute pan with oil over medium heat. Saute the onion with the garlic first, then the bell peppers, then the mushrooms, celery and carrots, all til desirable tenderness. Set off to side and allow all vegetables to cool completely.

2. In a medium sized bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 4 patties.

3. Heat cast iron fry pan, and wait til it gets good before adding oil to the pan. Cook until completely done, and serve.