Summer Harvest Burger
2 lbs ground chicken breast
3 tbsp montreal seasoning
1 large Vidalia onion, minced
2 tbsp hot sauce
1/2 cup yellow cornmeal
2 jalapenos, seeded and chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
For the creamy citrus Dijon sauce
1/3 cup mayo
3 tbsp Dijon mustard
zest of one orange
1/4 cup fresh orange juice
2 tbsp honey
salt to taste
Honey rum crispy bacon:
1 pkg of crispy cooked bacon
3 tbsp honey
1 tbsp dark rum
Strawberry Watermelon Corn Relish
1/2 lb fresh strawberries
4 slices fresh watermelon
2 ears of corn
baby spinach arugula blend
6 potato buns
Heat grill to medium heat.
Mix all of the above ingredients to form 3 pepper chicken patty.
Be careful to not over mix to create a tough burger.
Spray grill with nonstick and form 6 burgers.
Grill at 325 until 165 internal temp.
Soak corn on cob in water for 15 minutes with husks on but silk removed.
Rub berries and watermelon with a bit of olive oil.
Skewer berries and place on grill
Lay corn and watermelon on grill to, cook until corn is tender and char marks on both fruits.
Remove and chop into pieces, place in bowl and mix gently. Add salt to taste and set aside.
Cook bacon until crispy.
Blend honey and rum in a bowl and brush over cooked bacon.
In a bowl, whisk together mayo, Dijon, orange zest, orange juice, and salt.
Place patty on bun, top with baby spinach arugula blend, honey rum bacon, fire roasted strawberry watermelon corn relish and generously drizzle creamy citrus Dijon sauce.