Juicy Chicken Burgers with Pineapple Salsa

Preheat grill to medium. For the salsa, brush Pineapple (1/2) with Extra-Virgin Olive Oil (2 Tbsp) 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 Tbsp), 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 Eggland's Best Classic Egg (1) and Coconut Aminos (2 Tbsp). Add the Ground Flaxseed (2 Tbsp), Ground Chicken (1 lb), Red Onion (1), Garlic (2 cloves), Sun-Dried Tomatoes (4 Tbsp) and Italian Flat-Leaf Parsley (1/2 cup). Mix well. Form into four to six patties, depending how large you like your burgers.

Grill burgers for 15 to 20 minutes or until completely cooked. Serve with pineapple salsa and a big raw salad.