Peachy Chicken Burgers
Quick Info
Prep Time15m
Serves6 burgers
CategoryPoultry
Smoke source: Primo Lump Charcoal
Cooking method: 375°F with griddle
Garlic Buns & Cheese Spread
- 1/4 cup garlic olive oil or olive oil
- 6 large hamburger buns
- 1/2 teaspoon granulated garlic
- 1 (5.2 oz) Herb Cream Cheese Spread
- 2 tablespoons mustard
- 1 teaspoon grated ginger
- 1/8 teaspoon salt
Burger Ingredients
- 2 pounds ground chicken
- 1/3 cup salted butter, grated
- 2 tablespoons minced cilantro
- 2 tablespoons minced basil
- 2 tablespoons minced scallions
- 1 teaspoon grated ginger root
- 2 1/2 teaspoons smoked salt
- 1 teaspoon granulated garlic
- 1 teaspoon ground coriander
- 1/2 tablespoon fresh lemon juice
For the Peach Salsa
- 1/2 cup chopped red bell pepper
- 1 jalapeños, seeded and finely diced, or to taste
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1 tablespoon lemon or lime juice
- 1 tablespoon agave syrup or to taste
- 1 teaspoon grated ginger root
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 6 peaches, peeled, chopped
- 6 curly leaf green lettuce (for bun)
Preparation Instructions
- Prepare your Primo Ceramic Grill for 375°F direct smoking. About 8 minutes before the grill reaches desired temperature place a Primo’s dual-purpose half-moon Cast Iron Griddle, smooth side up, onto one side.
- Mix the ground chicken, butter, seasoning, and fresh herbs. Divide chicken mixture into 6 balls then flatten to form patties the diameter of the buns. Cover patties, and refrigerate until ready to cook.
- Brush buns on all sides with olive oil then lightly sprinkle with garlic salt.
- Mix the herb cheese, mustard, ginger, and salt until creamy. Cover and set on the counter.
- Mix all Peach Salsa ingredients together, adding the peaches last. Cover and store in the refrigerator until ready to serve the burgers.
Cooking Instructions
- Toast buns directly on grill grates or on the griddle, about 1-2 minutes. Set aside.
- Smoke patties for 4-6 minutes on each side or until the center of the burger reaches 165°F. Use the griddle at first so that the melting butter can be captured and brushed over the burgers. The burgers can be transferred to the grill grates to finish the cook.
- Smear toasted buns with herb cheese mustard spread then layer with lettuce, peach salsa, chicken burger and top bun.
Chef's Notes
- Peaches are fragile, fold them into the salsa last.
- Butter supplies fat and moisture to any lean ground meat; use 1/4 cup butter per pound.
- Even burger meat needs 1/2 tablespoon lemon juice! Give it a try!
- To check seasoning, roll the chicken mixture into a golf-ball-size portion. Microwave on high for up to 30 seconds or until done. Taste and adjust the seasoning if needed.
- Cheese & Heat Please! Pepper Jack Cheese would be a tasty addition to this burger.
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