Hawaiian Chicken Burger with Nut Relish

Tropical paradise never tasted so good!


Hubert Keller is the owner of several restaurants, including Fleur de Lys in San Francisco, Fleur by Hubert Keller in Las Vegas, and all three Burger Bar locations, in San Francisco, St. Louis, and Las Vegas. Many consider him one of America’s most talented chefs. Keller has received numerous awards for his cooking, including the James Beard Foundation’s Best Chef: California award. He has also been recognized by Food and Wine magazine, Restaurants & Institutions, and has cooked for several US presidents. Keller is perhaps best known by the general public for his role as a judge on Bravo’s Top Chef. He was also a contestant on the network’s first season of Top Chef Masters and later served as a judge on Top Chef Just Desserts. Chef Keller’s Secrets of a Chef is now entering its third season.

Learn more about Hubert Keller at his official website.

This Hawaiian chicken burger dish by Hubert Keller puts a healthy spin on the traditional burger without sacrificing what you expect from this classic menu item. This is a popular Hubert Keller recipe because it takes something familiar and makes it healthy. Even kids love these burgers because they are so similar to traditional burgers. The pineapple macadamia nut relish with chicken burger makes this recipe even better, giving the dish a tropical spin that is fresh and fun. If you are looking for a dish that will be a hit at your next cookout or family dinner, this recipe is sure to please.

Hawaiian Chicken Burger with Pineapple Macadamia Nut Relish by Hubert Keller

Ingredients: (serves 4)
2 lbs. skinless, boneless chicken breasts
3 tablespoons unsweetened coconut milk
2 tablespoons cilantro, chopped
1 tablespoon ginger root, peeled
1 garlic clove 1 lime, juiced
1 tablespoon olive oil
4 large slices of tomato Sesame buns, split
Green salad leaves
Salt and pepper to taste
3-4 tablespoons toasted coconut for garnish

Pineapple-Macadamia Nut Relish
1 cup pineapple, diced into
¼” cubes ½ cup mango, diced into ¼” cubes
2 tablespoons water chestnuts, diced into ¼” cubes
2 tablespoons toasted macadamia nuts, chopped
1 tablespoon chopped parsley
¼ cup olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

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