Raspberry Habanero Jam-Glazed Chicken Burger

Raspberry Habanero Jam Glazed Chicken Burger

To license this image please contact me at nicole@thespicetrain.com.

Remember the raspberry habanero jam from my chipotle shredded pork a while back? I’ve been wanting to use it on chicken for a while and last week I finally came up with an all-around delicious way to do it.

This raspberry habanero jam-glazed chicken burger is spicy, sweet, fruity, savory, hardy and delicate all at once and I hope you love it as much as I do. Stuff any vegetables you like into the bun but definitely add some cucumber, it balances the spicy sweet jam beautifully.

Raspberry Habanero Glazed Chicken Burger

To license this image please contact me at nicole@thespicetrain.com.

Raspberry Habanero Jam-Glazed Chicken Burger
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients:
For the jam:
  • ¼ cup granulated sugar
  • ½ cup frozen raspberries
  • a few drops lemon juice
  • dash of habanero powder
For the glaze:
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
For the chicken patty:
  • 2 small boneless, skinless chicken breasts
  • one green onion, roughly chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
For the burger:
  • two burger buns
  • thinly sliced cucumber
  • lettuce
  • red onion, sliced
Instructions:
  1. Pop the raw chicken breasts in the freezer for 15 to 20 minutes to make it easier to mince them.
Make the jam:
  1. Cook sugar, raspberries and lemon juice in a pot until the raspberries are broken down.
  2. Add habanero to the jam.
Make the glaze:
  1. In a little bowl, mix 2 tablespoons raspberry habanero jam with mustard and soy sauce. Set aside.
Prepare the chicken:
  1. Cut the chicken into 2-inch chunks and transfer to a food processor.
  2. Add onion, salt and pepper to the food processor.
  3. Pulse the chicken a few times briefly until you have about quarter-inch chunks.
  4. Form the ground chicken into burger disks and brush one side with the glaze.
  5. Grill the patties glaze-side down until browned.
  6. Brush the other side of the patty with the glaze and flip over on the grill.
  7. Grill until the internal temperature has reached 165 degrees F.
  8. Assemble the burgers with lettuce, cucumber and red onion and brush some raspberry habanero jam on the cooked patties.

11 comments

  1. Steffani says:

    I just made this tonight… SO yummy! New Labor Day traditional meal, I think!

    (I think next time, I’m going to add a little bit of ginger to the chicken… Seems like that would go well with the raspberries and soy sauce. I’ll let you know how it works!)

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