Ingredients
SALSA:3 plum tomatoes, seeded and chopped1/4 cup minced fresh basil or 1 tablespoon dried basil1/4 cup canned crushed pineapple1/4 cup chopped red onion1 jalapeno pepper, seeded and finely chopped2 tablespoons lemon juice1 teaspoon grated lemon zest1/8 teaspoon salt1/8 teaspoon pepperMAYO:1/3 cup reduced-fat mayonnaise2 tablespoons chopped roasted sweet red pepper1/2 teaspoon grated lemon zestDash saltBURGERS:1 large egg, beaten1/2 cup finely chopped roasted sweet red peppers2 tablespoons plus 2 teaspoons fat-free milk1-1/2 teaspoons Dijon mustard1-1/3 cups soft bread crumbs3/4 teaspoon salt1/4 teaspoon pepper1-1/2 pounds ground chickenSERVING:1/2 cup crumbled feta cheese18 heat-and-serve rolls, split18 small lettuce leaves
Preparation
In two small bowls, combine the salsa and mayo ingredients; chill until serving.
In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties.
If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear.
Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.
