East Meets West Chicken Burger

A celebration of great cultures and fabulous flavours. Tender chicken burger, seasoned with fragrant coriander and the fresh ground spices of traditional Mexican Pepita Mole Sauce. Glazed and grilled with Teriyaki Sauce, then served on a toasted Portuguese bun with Salsa and shredded Monterey Jack, it's a pleasure to say "Si!" to this marvellous Mexican fiesta.

YIELD: 8 Burgers

Ingredients: Imperial Metric
Ground Chicken 2 lbs 1 kg
Saucemaker Mexican Pepita Mole Sauce 1/2 cup 125 mL
Coriander, fresh, chopped 1/4 cup 60 mL
Salt 1/2 tsp 2 mL
Saucemaker Teriyaki Glaze 1/4 cup 60 mL
Black pepper, ground 1/2 tsp 2 mL
Saucemaker Salsa Sauce 1/2 cup 125 mL
Monterey Jack cheese, shredded 1/2 cup 125 mL
Portuguese buns 8 8


  1. Combine chicken, Saucemaker Mexican Pepita Mole Sauce, coriander, salt and pepper in a medium-sized bowl.
  2. Shape into 8 patties. Chill.
  3. Grill patties and glaze with Saucemaker Teriyaki Glaze.
  4. Grill to an internal temperature of 165F (74C), or until well done and no longer pink inside.
  5. Toast Portuguese buns.
  6. Serve topped with Saucemaker Salsa Sauce and cheese, about 1 Tbsp each.

TIP: Try serving this burger with guacamole, Saucemaker Salsa Sauce and blue corn nacho chips instead of french fries!