Chicken Dogburger with Corn Relish by Geneviève O’Gleman
Prep Time
Cooking Mode
125 mL (½ cup) fresh herbs of your choice
450 g (1 lb.) ground chicken
15 mL (1 tbsp.) onion powder
15 mL (1 tbsp.) garlic powder
15 mL (1 tbsp.) maple syrup
2.5 mL (½ tsp.) salt
2.5 mL (½ tsp.) Tabasco sauce
6 brioche hot dog buns
45 g or 60 mL (1 ½ oz.) or (¼ cup) crumbled feta
12 Boston lettuce leaves
180 mL (¾ cup) corn and zucchini relish
125 mL (½ cup) fresh herbs of your choice
450 g (1 lb.) ground chicken
15 mL (1 tbsp.) onion powder
15 mL (1 tbsp.) garlic powder
15 mL (1 tbsp.) maple syrup
2.5 mL (½ tsp.) salt
2.5 mL (½ tsp.) Tabasco sauce
6 brioche hot dog buns
45 g or 60 mL (1 ½ oz.) or (¼ cup) crumbled feta
12 Boston lettuce leaves
180 mL (¾ cup) corn and zucchini relish
Directions
1Finely chop herbs.
2In a medium bowl, combine herbs, ground chicken, onion powder, garlic powder, maple syrup, salt and Tabasco sauce.
3With damp hands, shape mixture into 6 sausages approximately 15 cm (6 in.) long.
4Preheat oven to broil. Place rack in centre of oven.
5Preheat a large non-stick skillet over medium-high heat. Place sausages in ungreased skillet and cook for 7–8 minutes, turning a few times to brown all sides.
6Split buns open slightly and place on a baking sheet. Broil for 2–3 minutes until buns are lightly browned. Keep an eye on them to prevent them from burning.
7Crumble cheese.
8Arrange lettuce leaves inside buns and add sausages. Top with relish and feta. Serve.
9This dish is best assembled at the last minute, but the sausages can be stored in the fridge for 4 days or in the freezer for 4 months.
10Make your own garlic powder and onion powder at home using the dehydration method .
11For the veggie version of the dogburger, click here .
12For the corn and zucchini relish recipe, click here .
13Photo credit: Maude Chauvin
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