Mesquite Chicken Burgers
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Burgers
- 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)
-
Apricot Pepper Chutney
- 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
- Combine chicken, sausage and mesquite salt. Shape into four patties; chill at least 20 minutes.
- 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.
- 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!