Ingredients

The following ingredients have 1 Servings
  • 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

Instruction

  • 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.