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Chicken Burgers with Corn Relish
- 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 powdered mustard
- 1/2 teaspoon celery seeds
- 1 cup corn kernels (from about 2 ears corn)
- 1/2 medium red or green bell pepper, (about 1/2 cup)
- 1/2 jalapeño pepper, seeded and finely chopped
- 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 until corn is tender, about 5 minutes.
Drain well.
Return corn to the saucepan and add bell pepper, jalapeno and vinegar mixture.
Bring to a boil.
Reduce heat to a simmer and cook until vegetables are tender and most liquid has evaporated, about 15 minutes.
Serve relish warm, at room temperature or chilled.
Prepare a grill for medium-high heat cooking.
Cook burgers, turning once, until no longer pink inside, about 6 minutes.
To serve, spread mayonnaise on buns and top with burgers and corn relish.
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- 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 powdered mustard
- 1/2 teaspoon celery seeds
- 1 cup corn kernels (from about 2 ears corn)
- 1/2 medium red or green bell pepper, (about 1/2 cup)
- 1/2 jalapeño pepper, seeded and finely chopped
- 1/4 cup mayonnaise
- 4 whole grain hamburger buns