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.