Apricot Balsamic Glazed Chicken and Corn Salsa Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1/2 cup apricot jam
1/4 cup balsamic vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 teaspoon salt, divided
2 cups frozen corn
1 cup canned black beans, rinsed
1 cup tomato, chopped
1/2 cup red onion, diced
1/2 cup chopped cilantro
Juice of 1 lime
1 jalapeño, chopped
2 pounds ground chicken
Vegetable oil to brush grill
6 (4 1/2-inch) soft Kaiser rolls, split
Grey Poupon Dijon Mustard



Preheat gas grill for medium-high heat cooking. Prepare apricot glaze by whisking together preserves, vinegar, cumin and cinnamon in a small heavy saucepan; cook over medium heat grill until thickened, about 8-10 minutes. Mix salsa by combining thawed corn with beans, tomato, onion, cilantro, lime juice and jalapeño. Season with 1/2 teaspoon reserved salt. Mix 1 1/2 cups salsa with ground chicken, set aside remaining salsa. Let mixture sit for 20-30 minutes prior to forming into. Form the chicken mixture into 6 patties, season with remaining salt and brush with glaze. Brush grill with oil and grill burgers until the internal temperature registers 160°F (8-12 minutes) turning once and brushing with additional glaze at least once during the cooking time. Remove from heat and let rest 5 minutes before preparing burgers. To assemble burgers start by lightly toasting buns, cut side down, on the grill. Spread Grey Poupon mustard on each toasted bun slice. Place cooked patty on bun. Top with remaining salsa and bun top.