Add some zip to your traditional burger this summer with this new recipe. This zesty chicken burger is packed full of veggies and lean chicken to make sure you don’t go overboard at your next BBQ. With a new healthy spin to the traditional summertime burger, your taste buds will be thankful and so will your doctor. This classic Southern-style corn relish is a great topping to the chicken burger, or as a side dish.
- 1 1/4 pound ground chicken thighs
- 1/2 teaspoon plus a pinch coarse sea salt, divided
- 1/4 teaspoon ground black pepper
- 3 tablespoons cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- 1 cup corn kernels (from about 2 ears corn)
- 1/2 cup chopped red and/or green bell pepper (from 1/2 bell pepper)
- 1/2 jalapeño pepper, seeded and minced
- 1/4 cup mayonnaise
- 4 whole grain hamburger buns
In a medium bowl gently combine ground chicken, 1/2 teaspoon salt and pepper. Form chicken mixture into 4 equal patties. Arrange patties on a parchment-paper-lined baking sheet, cover loosely and refrigerate at least 1 hour.
Meanwhile, in a large bowl, whisk together vinegar, sugar, mustard, celery seeds and remaining pinch salt and set aside. Combine corn and 4 cups water in a medium saucepan, and bring to a boil. Reduce heat to a simmer and cook about 5 minutes or until corn is tender. Drain well. Return corn to the saucepan and add bell pepper, jalapeño and vinegar mixture. Bring to a boil. Reduce heat to a simmer and cook about 15 minutes or until vegetables are tender and most liquid has evaporated. Serve relish warm, at room temperature or chilled.
Prepare a grill for medium-high heat cooking. Cook burgers, turning once, about 6 minutes per side or until no longer pink inside.
Per Serving:Serving size: 1 burger, plus relish, 430 calories (170 from fat), 19g total fat, 3g saturated fat, 125mg cholesterol, 660mg sodium, 32g carbohydrate (3g dietary fiber, 10g sugar), 33g protein