Bake the crumbed chicken burgers in a preheated oven for 10 minutes, according to package instructions.
Chop the chillies and place in a small saucepan with olive oil and smoked paprika and gently fry over low heat for 2 to 3 minutes.
Serve the chicken burgers on the buns with a base of the chilli relish topped with a generous dollop of mayonnaise, sliced purple spring onions and fresh mango and pineapple and a spoonful of pomegranate.
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