Ingredients:

Burgers:
1 pound Gold Kist Farms boneless,skinless chicken thighs,ground
1/2 pound bulk pork sausage (spicy or hot)
1 1/4 teaspoons mesquite seasoning salt; or to taste

Apricot Pepper Chutney:
3/4 cup apricot preserves
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon minced fresh thyme or 1/4 teaspoon ground thyme
1/4 cup chopped red bell pepper
1/4 cup chopped sweet onion
2 teaspoons finely chopped jalapeno peppers, or to taste

Method:

Combine chicken,sausage and mesquite salt.Shape into four patties using BurgerMate;chill at least 20 minutes.

To make chutney, combine preserves,vinegar,mustard,ginger and garlic in a small saucepan.Heat to simmering and cook about 3 minutes.Remove from heat and add thyme, red pepper,onion and jalapeno pepper.Set aside.

Grill chicken burgers over medium coals until juices run clear,turning as needed.Lightly toast rolls on grill and spread with mustard.Serve chicken burgers with chutney.

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