Recipes from Pilgrim's Kitchen

• 1 pound Pilgrim's Pride boneless, skinless chicken thighs, ground 1/2 pound bulk pork sausage (spicy or hot)
• 1 1/4 teaspoons mesquite seasoning salt; or 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 ground thyme
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped sweet onion
• 2 teaspoons finely chopped jalapeno peppers, or to taste

• 4 Kaiser or onion rolls, split
• Dijon mustard

To make 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.

4 servings

Note: You may have butcher grind thighs for you or use 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 for use in burger mixture.