Awesome Apricot Curry Chutney Chicken Burgers
1/4 cup apricot jam
3 tablespoons natural style apple juice
1 tablespoon Dijon mustard
2-1/2 tablespoons cider vinegar
9 thick slices applewood smoked bacon, cut in half crosswise
1 tablespoon Colavita extra virgin olive oil
1/2 cup finely chopped red onion
1 cup finely diced peeled fresh apricots
1 teaspoon peeled minced ginger
1 teaspoon minced garlic
3/4 teaspoon curry powder
2 tablespoons packed brown sugar
1/3 cup golden raisins
2 teaspoons vegetable oil
2 pound freshly ground chicken both white & dark meat
1/3 cup chopped shallots
2 tablespoons Lea Perrins Worcestershire sauce
2 teaspoons sea salt
1/2 teaspoon black pepper
6 ciabatta sandwich rolls, split
Heat a standard outdoor grill to medium-high. In a small bowl mix together the apricot jam, apple juice, mustard and 1/2 tablespoon vinegar. Cook bacon in a large non-stick skillet directly on grill rack on both sides just until it looks opaque, the fat begins to render and is just turning crisp, about 4 minutes per side. Drain off the drippings then brush 1/2 of the apricot jam mixture on one side of bacon and cook 2 minutes more. Turn bacon over brush with remaining jam mixture and cook 2 minutes more, transfer to wire rack to drain.
Wipe the skillet out then heat olive oil in skillet and saute the onions for 10 minutes on grill rack. Add the apricots, ginger, garlic and curry powder, saute until apricots start to soften about 3 minutes. Stir in brown sugar, raisins and remaining vinegar, stir for 1 minute then remove skillet from grill and cover with foil to keep warm.
Brush vegetable oil on grill rack and maintain a medium-high heated grill.
In a large bowl mix together the chicken, shallots, Worcestershire sauce, salt and pepper. Divide into 6 portions then form into patties. Grill patties until juices run clear when patties are pierced in the center about 4 minutes per side. During the last minute of grilling lightly toast cut side of rolls on outer edge of grill rack.
To assemble place burger on roll bottoms, top with a generous amount of the apricot mixture then 3 bacon half pieces and last the roll tops. Serves 6