Mesquite Chicken Burgers

• 1 lb chicken thigh, boneless and skinless ground (see notes in description)
• 12 lb bulk pork sausage (spicy or hot)
• 1 14 teaspoons mesquite seasoning salt (to taste)
• 34 cup apricot preserves
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon grated fresh ginger or 14 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh thyme or 14 teaspoon dried thyme
• 14 cup red bell pepper, finely chopped
• 14 cup sweet onion, finely chopped
• 2 teaspoons jalapenos, finely chopped
• bell pepper
• 4 kaiser rolls or 4 onion rolls, split
• Dijon mustard

1. Combine chicken, sausage and mesquite salt.
2. Shape into four patties; chill at least 20 minutes.
3. In the meantime make the chutney, combine preserves, vinegar, mustard, ginger and garlic in a small saucepan.
4. Heat to simmering and cook about 3 minutes.
5. Remove from heat and add thyme, red pepper, onion and jalapeno pepper; set aside.
6. Grill chicken burgers over medium coals until juices run clear, turning as needed.
7. Lightly toast rolls on grill and spread with mustard.
8. Serve chicken burgers with chutney.

chicken thigh, pork sausage, mesquite seasoning salt, apricot preserves, balsamic vinegar, mustard, ginger, garlic, thyme, red bell pepper, sweet onion, jalapenos, bell pepper, kaiser rolls, mustard

Taken from www.food.com/recipe/mesquite-chicken-burgers-450727 (may not work)