Thyme For Peaches Burger

Ingredients

  • For the patties:
  • 2 Pounds ground chicken
  • 2 eggs, beaten
  • 1/4 Cup breadcrumbs
  • 2 Teaspoons fresh thyme leaves
  • 1 tablespoons shallot, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • For the honey thyme butter:
  • 4 tablespoons salted butter, room temperature
  • 1/4 Cup honey
  • 2 Teaspoons fresh thyme leaves
  • Bun and toppings:
  • 6 sesame seed buns
  • 6 round 1 ounce slices of prosciutto, baked crisp
  • 6 round 1 ounce slices good quality provolone
  • 3 ripe fresh peaches, pitted and cut into 12 slices
  • 2 Teaspoons fresh thyme leaves
  • 1 teaspoon black pepper

Instructions

  • Heat grill to medium high and grease grill grates.
  • Place all ingredients for patties into a large bowl and mix with your finger tips to combine.
  • Form mixture into six patties.
  • Depress the middle of the patties with thumbs to help burgers stay flat during grilling.
  • Set patties onto waxed paper and refrigerate until ready to grill.
  • Place butter and honey into a bowl.
  • Beat with an electric mixer for 1-2 minutes until light and fluffy.
  • Add fresh thyme and stir to combine.
  • Grill patties for six minutes per side or until a meat thermometer inserted into the middle of the burger reads 170 degrees.
  • Remove patties from heat and tent with foil.
  • Toast buns on the grill, remove the top buns.
  • Place a slice of provolone onto each bottom bun.
  • Close grill lid to allow cheese to melt, then remove buns from grill.
  • To assemble burgers, place a slice of the crisp prosciutto onto each bottom bun.
  • Place the chicken patties on top, followed by the sliced peaches.
  • Spread a tablespoon of the honey thyme butter on the inside of the top buns.
  • Sprinkle the burgers with fresh thyme and black pepper before setting the top buns in place.
  • Serve with Sutter Home Moscato Sangria.