RECIPES: Recipe Details

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Hickory-Honey Burgers with Cranberry-Orange Relish and Herbed Crème Fraiche

Hickory Honey potato chips are the secret ingredient in these savory BBQ seasoned burgers with a sweet and tangy Cranberry-Orange Relish. They are finished with a creamy Herbed Creme Fraiche that's accented with just a touch of cayenne to tingle the palate.

Ingredients 

Cranberry-Orange Relish:
2 tablespoon brown sugar
1/4 cup Sutter Home Zinfandel
1 tablespoon Colavita Balsamic Vinegar
1 cup fresh cranberries
1 tablespoon freshly grated orange zest
Patties:
2 teaspoons Worcestershire sauce
1/4 cup fresh basil, finely chopped
2 teaspoons kosher salt
1 1/2 cups crushed Potato Chips - Hickory Honey Barbeque
2 1/4 pounds ground Chuck
oil for brushing the grill rack
6 Ciabatta rolls, split
Herbed Creme Fraiche:
3/4 cup Creme Fraiche 1/4 teaspoon cayenne pepper 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh chives 1 cup Arugula leaves

Instructions 

Preheat a gas grill to medium-high heat. For the Cranberry-Orange Relish: Whisk together in a small saucepan on the preheated grill, the brown sugar, Sutter Home Zinfandel and the Colavita Balsamic Vinegar. Bring to a boil and stir in the cranberries and the orange zest. Cook stirring frequently, until thickened. Remove from heat and cover until cooled. For the patties: In a large bowl, combine the Worcestershire sauce, the 1/4 cup of basil, kosher salt and crushed Hickory Honey Barbeque Chips; stir until well combined. Break up the ground chuck and add to the bowl and using your hands gently combine. Form the meat into 6 equal sized patties, shaped to fit the rolls. Lightly brush the grill rack with oil. Toast the cut sides of the rolls until lightly browned and set aside. Lightly brush the grill rack again with oil. Grill the patties over medium high heat in a closed grill until desired doneness about 4-5 minutes per side for medium. To prepare the Herbed Creme Fraiche: Stir together the creme fraiche, cayenne pepper, basil and chives in a small bowl. To assemble burgers: Evenly divide the herbed creme fraiche between the rolls, spreading on the bottom halves. Top with the Arugula leaves. Top with the patties. Spoon a generous portion of the Cranberry-Orange Relish over each of the patties, evenly dividing, and then top with the remaining bun halves. Serves 6