Curried Chicken Burgers With Smoked Gouda, Heirloom Tomatoes and Balsamic Onion Relish

Pairs well with:


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


2 pounds boneless skinless chicken thighs, chopped into 1-inch pieces
1/3 cup minced sweet onion
¼ cup chopped golden raisins
1 medium jalapeno, minced
2 TBS mild curry powder
1 clove fresh garlic, minced
2 tsp. salt
1 tsp. freshly ground black pepper
Balsamic Onion Relish:
2 TBS olive oil
1 large red onion, sliced thinly
1 tsp. salt
½ tsp. freshly ground black pepper
Pinch of light brown sugar
3 TBS balsamic vinegar
Vegetable Oil, for brushing grill rack
6 thick slices of smoked gouda cheese
6 jalapeno rolls
3 TBS. of olive oil
1 ½ cups of watercress, washed and trimmed
2 medium heirloom tomatoes, sliced



Heat the gas grill to medium-high. Using a food processor, grind your chicken thigh meat. Mix together your ground chicken, sweet onion, chopped raisins, jalapeno, curry powder, garlic, salt and pepper in a large bowl until just combined. Using your hands, form 6 equal-sized patties. In a large skillet on the grill top, heat your 2 tablespoons of olive oil. Add your sliced red onion and cook for 8-10 minutes, until onion is softened and starts to caramelize. Stir in your salt, black pepper, brown sugar, and balsamic vinegar. Let simmer until all liquid has evaporated. Remove from heat and keep warm. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 5 minutes. Cook for another 5-6 minutes or until juices run clear, placing a slice of smoked gouda cheese on each patty 1 minute before cooking is finished. A couple minutes before the burgers are ready, brush your jalapeno rolls with olive oil and put on the grill to toast lightly. To assemble burgers, place a bunch of watercress on top of each patty followed by an heirloom tomato slice and a generous heaping of balsamic onion relish before sandwiching inside your toasted rolls. Enjoy! Serves 6