Chicken Burger With Orange Cranberry Mayonnaise
by Jayson Eggers, Chef , Blanc Burgers + Bottles, Leawood, Kansas
No one said that a burger has to be boring—or that it has to be made with beef. Chef Eggers’ zesty gourmet take on the conventional hamburger will change your mind about chicken burgers.
- 2 pounds ground Smart chicken
- 2 tablespoon fresh sage, chopped
- 1/2 teaspoon fresh ginger, chopped
- 2 cloves garlic, chopped
- 6 slices white cheddar cheese
- 6 hamburger buns, toasted if desired
- Salad Garnish
- 1 Fuji apple, cored and diced
- 2 cups spring greens
- 1/4 cup sliced red onion
- 1/2 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Preheat grill to high, about 400°F, and brush grates with oil.
Combine burger ingredients and mix until seasonings are well dispersed. Divide chicken mixture into 6 portions and shape into patties.
Place chicken patties on hot grill for about 5 minutes, allowing the burgers to get a good sear on the bottom so they do not fall apart. Flip the burgers over and grill for another 5 minutes, until the internal temperature of the chicken reaches 165°F. Place a slice of white cheddar cheese on top.
Mix salad garnish ingredients together.
To assemble your burger, generously spread the top and bottom of each bun with the orange cranberry mayonnaise. Place the grilled chicken burger on the bottom bun, and top with 1/2 cup of salad garnish. Lean the top bun against your burger for a nice presentation.
- Orange Cranberry Mayonnaise
- 1/2 cup dried cranberries
- 1 clove garlic
- 1 tablespoon honey
- 2 cups mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 orange
Combine all ingredients in a food processor; pulse until desired consistency. Jayson likes to keep his mayonnaise mixture slightly chunky.
Pairing: A cider beer would pair nicely with the ginger and fruit in this burger.