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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Note: You may have your butcher grind the thighs for you or use a food processor with metal blade attachment. Burgers may be cooked in oven broiler or on stove top if preferred. Chicken breasts may be substituted; however, thighs are more flavorful and juicy. Ingredients:
1 lb chicken thigh, boneless and skinless ground (see notes in description) |
1/2 lb bulk pork sausage (spicy or hot) |
1 1/4 teaspoons mesquite seasoning salt (to taste) |
3/4 cup apricot preserves |
2 tablespoons balsamic vinegar |
1 tablespoon dijon mustard |
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger |
1 teaspoon minced garlic |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 cup red bell pepper, finely chopped |
1/4 cup sweet onion, finely chopped |
2 teaspoons jalapenos, finely chopped |
bell pepper |
4 kaiser rolls or 4 onion rolls, split |
dijon mustard |
Directions:
1. Combine chicken, sausage and mesquite salt. Shape into four patties; chill at least 20 minutes.
2. In the meantime make the chutney, combine preserves, vinegar, mustard, ginger and garlic in a small saucepan. Heat to simmering and cook about 3 minutes. Remove from heat and add thyme, red pepper, onion and jalapeno pepper; set aside.
3. Grill chicken burgers over medium coals until juices run clear, turning as needed. Lightly toast rolls on grill and spread with mustard. Serve chicken burgers with chutney.
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