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Goat Cheese Stuffed Chicken Burgers with Pecan-Peach Glaze

From: Recipe Challenge Winners

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Serves 6


A runner up in the 2009 Diamond Recipe Challenge.


  • For Glaze:
  • 1 (8-ounce) jar peach preserves (see note)
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon soy sauce
  • ¼ cup white wine
  • 1 garlic clove, crushed
  • ¼ teaspoon crushed red pepper flakes
  • 3 tablespoons very finely chopped pecans
  • For Patties:
  • 2 pounds ground chicken breast
  • 1 teaspoon crushed red pepper flakes
  • 1 ½ teaspoons kosher salt
  • 6 ounces goat cheese
  • Canola oil, for brushing grill rack
  • 6 Kaiser rolls, split
  • Olive oil, for brushing
  • 3 ounces baby spring greens
  • 3 tablespoons Diamond pecans, chopped
  • Prepared balsamic vinaigrette


In a medium bowl, whisk together the preserves, mustard, soy sauce, wine, garlic, red pepper flakes and pecans. Divide among two small bowls, set aside.

In a large bowl, combine the ground chicken breast, crushed red pepper flakes and salt; mix well. Divide chicken mixture into 12 equal-sized balls, flattening into 12 thin patties. In the center of a patty, add 1 ounce crumbled goat cheese and top with another thin patty. Using your hands, seal sides and form one solid patty with cheese on the inside. Repeat for remaining patties.

Heat a barbecue for medium-high cooking; brush the grill rack with canola oil. Grill patties, turning once, until they are cooked through, approximately 4 minutes. Brush the top of each patty with peach glaze; return to the grill and cook for 2 more minutes. Flip; brush the other side with glaze and cook 2 more minutes or until juices run clear. Discard this bowl of glaze.

Reduce the heat on the grill to medium; brush insides of Kaiser rolls with olive oil and toast until golden.

In a large bowl, toss the baby spring lettuces, balsamic vinaigrette and pecan pieces.

To assemble: Set the patty on the toasted base of the bun and drizzle with peach glaze. Pile a mound of dressed lettuces on top bun. You can drizzle more of the peach glaze from the fresh, reserved bowl or pass the bowl around at he table. Place the top half of the bun on top.

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