Name: Blue Cheese Chicken-Chorizo Burger with Raspberry-Onion Jam
Prep time: PT-
Total time: PT-
Yield: 6
Ingredients: 2 lbs. ground chicken, dark meat or combination of dark and white meat; 2/3 c. ground chorizo sausage; 1/2 c. bread crumbs; 2 tablespoons Worcestershire sauce; 1 tsp. kosher salt; 4 ounces Salemville® blue cheese, crumbled, plus more for topping; 4 tablespoons chopped parsley; 2 tablespoons butter; 2 cups thinly sliced onions; 2 garlic cloves, peeled, grated; 1/4 tsp. kosher salt; 1/4 c. orange juice; 3 tablespoons balsamic vinegar; 1-1/2 cups raspberries; 1/3 c. raspberry preserves; 2 teaspoons chopped tarragon; 1/4 tsp. crushed red pepper flakes (optional); Nonstick cooking spray; 1/2 c. mayonnaise; 2-1/4 cups thinly sliced mixed leafy greens; 6 brioche or ciabatta rolls, split, lightly toasted

Prep

-
Total

-
Serving

6

Blue Cheese Chicken-Chorizo Burger with Raspberry-Onion Jam

Main Ingredient: Poultry

Yield: 6 servings

Recipe courtesy of Naylet LaRochelle, Silver Tier Prize Winner in the 2014 Salemville^® “How Do You Blue” recipe contest

Suggested Cheeses

Salemville^® Blue

Award-winning Salemville^® Blue Cheese is recognized for its well-balanced, earthy flavor and picturesque veining.

Ingredients

BURGER PATTIES:

2 lbs. ground chicken, dark meat or combination of dark and white meat
2/3 c. ground chorizo sausage
1/2 c. bread crumbs
2 tablespoons Worcestershire sauce
1 tsp. kosher salt
4 ounces Salemville® blue cheese, crumbled, plus more for topping
4 tablespoons chopped parsley

RASPBERRY-ONION JAM:

2 tablespoons butter
2 cups thinly sliced onions
2 garlic cloves, peeled, grated
1/4 tsp. kosher salt
1/4 c. orange juice
3 tablespoons balsamic vinegar
1-1/2 cups raspberries
1/3 c. raspberry preserves
2 teaspoons chopped tarragon
1/4 tsp. crushed red pepper flakes (optional)
Nonstick cooking spray
1/2 c. mayonnaise
2-1/4 cups thinly sliced mixed leafy greens
6 brioche or ciabatta rolls, split, lightly toasted

Directions

In a large bowl, combine chicken, chorizo, bread crumbs, Worcestershire sauce, 1 teaspoon kosher salt, blue cheese and parsley. Form into 6 equal-sized patties. Place on a plate; refrigerate 30 minutes.
Meanwhile, in a large skillet, over medium high heat, melt butter. Add onions, garlic and 1/4 teaspoon salt. Cook, stirring, until onions begin to soften and brown around edges, about 4 to 5 minutes. Add orange juice and balsamic vinegar. Lower heat; simmer liquid until reduced by about half. Stir in raspberries, raspberry preserves, tarragon and crushed red pepper flakes. Cook 4 to 6 minutes, or until slightly thickened. Season with kosher salt to taste. Set aside.
Preheat an outdoor grill or grill pan on stovetop to medium-high heat. Spray grill (or grill pan) with nonstick cooking spray. Grill patties, flipping once, 4 to 5 minutes per side or until chicken is cooked through and is no longer pink.
Spread mayonnaise on cut side of each bottom bun. Top each bottom bun with greens, dividing equally. Top each with a chicken patty and raspberry-onion jam. Sprinkle with additional blue cheese, as desired. Close with top buns.

More Recipes You Might Like. . .

Prep
-
Total
-

Avocado and Feta Dip

Prep
-
Total
-

Asparagus, Fennel and Prosciutto Pizza with Poached Egg and Arugula Drizzle

Prep
-
Total
-

Blue Cheese Chicken-Chorizo Burger with Raspberry-Onion Jam

Salemville® Blue

Ingredients

Directions

Avocado and Feta Dip

Asparagus, Fennel and Prosciutto Pizza with Poached Egg and Arugula Drizzle

Apple Blue Cheese Tossed Salad

Connect

Salemville^® Blue