Juicy Chicken Burgers with Pineapple Salsa

Preheat grill to medium. For the salsa, brush Pineapple (1/2) with Extra-Virgin Olive Oil (30 mL) and grill until lightly browned. Chop into small pieces. In a medium-size bowl, combine with Red Bell Pepper (1) , Red Onion (1/2) , Fresh Cilantro (4 g) , Lime (1) , Sea Salt (to taste) and Ground Black Pepper (to taste) . Place in the fridge and let the flavors mingle for an hour or two.

For the burgers, in a large bowl whisk the Egg (1) and Coconut Aminos (30 mL) . Add the Ground Flaxseed (20 g) , Ground Chicken (455 g) , Red Onion (1) , Garlic (2 cloves) , Sun-Dried Tomatoes (15 g) and Italian Flat-Leaf Parsley (20 g) . Mix well. Form into four to six patties, depending how large you like your burgers.