Chicken Burgers on Grilled Waffles with Bacon and Honey Chutney

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.



2 pounds ground chicken thighs
2 garlic cloves, minced
2 teaspoons kosher salt
1 tsp. ground black pepper
¼ teaspoon ground cayenne pepper
Vegetable oil for brushing on the grill rack

Bacon and Honey Chutney

1/4 cup chopped scallions
1/4 cup Dijon mustard
1/2 cup Honey
12 strips of Applewood smoked bacon, fried crispy and broken into pieces

12 frozen waffles, thawed (approx. 5 inches in diameter)
1/3 cup melted butter



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the ground chicken, minced garlic, salt, black pepper, and cayenne pepper in a large bowl. Handling the meat as little as possible to avoid overworking it and melting the fat, mix the ingredients well. Divide the mixture into 6 equal portions and form the portions into patties to fit the waffles. Tip: Make an indentation in the middle of each patty before cooking to help aid more even cooking and a flatter patty.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook turning once, about 5 minutes on each side. Remove when done and keep warm.

In a small bowl, whisk together the chopped scallions, Dijon mustard, Honey and crispy bacon pieces. Set aside.

Brush the waffles with melted butter and place on the grill to lightly toast each side for about thirty seconds.

To build the burgers, place a patty on each waffle. Scoop a generous serving of the Bacon Honey Chutney on top of each patty and finish with a final waffle. Slice in half and serve.

Makes 6 burgers