Raspberry Habanero Jam-Glazed Chicken Burger
Ingredients
2 whole Boneless, Skinless Chicken Breasts (small)
¼ cups Granulated Sugar
½ cups Frozen Raspberries
5 drops Lemon Juice
1 dash Habanero Powder
1 teaspoon Dijon Mustard
1 teaspoon Soy Sauce
1 whole Green Onion, Stem And Seeds Removed, Roughly Chopped
¼ teaspoons Salt
¼ teaspoons Pepper
2 Hamburger Buns
Burger Condiments As Desired
¼ cups Granulated Sugar
½ cups Frozen Raspberries
5 drops Lemon Juice
1 dash Habanero Powder
1 teaspoon Dijon Mustard
1 teaspoon Soy Sauce
1 whole Green Onion, Stem And Seeds Removed, Roughly Chopped
¼ teaspoons Salt
¼ teaspoons Pepper
2 Hamburger Buns
Burger Condiments As Desired
Preparation
1. Pop the raw chicken breasts in the freezer for 15 to 20 minutes to make it easier to mince them.
2. Heat your grill to medium-high heat. Cook sugar, raspberries and lemon juice in a pot over medium heat until the raspberries are broken down.
3. Add habanero to the jam, remove from heat and set aside.
4. In a little bowl, mix 2 tablespoons of the raspberry habanero jam with the mustard and soy sauce. Set aside.
5. Cut the chicken into 2-inch chunks and transfer to a food processor.
6. Add onion, salt and pepper to the food processor.
7. Pulse the chicken a few times briefly until you have about quarter-inch chunks.
8. Form the ground chicken into 2 equal sized burger patties and brush one side of each with the glaze.
9. Put the patties onto the grill glaze-side down and cook until the first side is browned.
10. Brush the other side of the patty with the glaze and flip them over on the grill.
11. Grill until the internal temperature has reached 165 F. Remove them from the grill to a clean plate.
12. Assemble the burgers with vegetables of your choice (I recommend cucumber) and brush some raspberry habanero jam on the cooked patties.
2. Heat your grill to medium-high heat. Cook sugar, raspberries and lemon juice in a pot over medium heat until the raspberries are broken down.
3. Add habanero to the jam, remove from heat and set aside.
4. In a little bowl, mix 2 tablespoons of the raspberry habanero jam with the mustard and soy sauce. Set aside.
5. Cut the chicken into 2-inch chunks and transfer to a food processor.
6. Add onion, salt and pepper to the food processor.
7. Pulse the chicken a few times briefly until you have about quarter-inch chunks.
8. Form the ground chicken into 2 equal sized burger patties and brush one side of each with the glaze.
9. Put the patties onto the grill glaze-side down and cook until the first side is browned.
10. Brush the other side of the patty with the glaze and flip them over on the grill.
11. Grill until the internal temperature has reached 165 F. Remove them from the grill to a clean plate.
12. Assemble the burgers with vegetables of your choice (I recommend cucumber) and brush some raspberry habanero jam on the cooked patties.
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