Chicken Burger
A burger that marches to the beat of a different drummer. You can substitute ground turkey for the chicken.



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January 2008

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Wood-Smoked Chicken Burgers

With Orange Peel Aïoli

Here’s a yin and yang sensation: zingy, tangy orange peel paired with the smokiness of wood. While the combination of orange peel and smoke seems a natural for Chinese dishes, they can do wonders for all-American favorites like burgers. Try this recipe for a Wood-Smoked Chicken Burgers with Orange Peel Aïoli. They’re almost guaranteed to become a favorite in your home. The wood chips impart a smoky richness to the burgers that has a counterpoint in the lively orange peel aïoli, a complement in both flavor and aroma. Think of using this combination with beef, chicken, duck, lamb and pork, too. The wood smoke and orange peel combination is one of McCormick’s 10 flavor trends for 2008. See the other flavor trends.


  • 2 cups grape wood chips*

*Grape wood chips are available in hardware, housewares and online specialty stores.

Orange Peel Aioli

  • 1/3 cup mayonnaise
  • 1 tablespoon orange juice
  • 1 teaspoon Valencia orange peel
  • 1/2 teaspoon chopped chives

Chicken Burgers

  • Grape Wood Chips 1 pound ground chicken
  • 2/3 cup shredded unpeeled Gala or Red Delicious apple
  • 1/4 cup chopped red onion
  • 3-4 tablespoons finely chopped crystallized ginger
  • 1/4 teaspoon coarse grind black pepper
  • 1/4 teaspoon salt
  • 4 rustic artisan rolls or hearty hamburger rolls, such as mini ciabatta, sesame kaiser or whole wheat rolls, split and toasted
  • Field greens or baby lettuce leaves
  • 4 slices bacon, cooked (optional)
  • Avocado slices (optional)


  1. Soak grape wood chips in enough water to cover for 1 hour.
  2. For aïoli, mix mayonnaise, orange juice, orange peel and chives in small bowl. Cover. Refrigerate until ready to serve.
  3. For burgers, mix ground chicken, apple, onion, ginger, pepper and salt in large bowl until well blended (mixture will be soft). Shape into 4 patties. Refrigerate until ready to grill.
  4. Lightly coat cold grill rack with no-stick cooking spray. Preheat gas grill to medium-high heat (375°F to 400°F) for indirect grilling. Drain wood chips. Fill smoker tray† with wet chips. Place tray on grill rack directly over lit burner.
  5. When grill is hot and chips are smoking, place burgers on grill rack over unlit burner. Cover and grill 20 to 25 minutes or until burgers are cooked through (internal temperature of 165°F), turning once. Serve burgers on toasted rolls with Orange Peel Aioli, field greens, bacon and avocado slices, if desired.

†If you do not have a smoker tray, place drained wood chips in the center of a 12-inch square piece of heavy-duty aluminum foil. Bring up 2 opposite corners; fold down to close, making 2 or 3 tight folds. Fold to close remaining open sides, making 2 or 3 tight folds. Poke several large holes on top to allow smoke to escape. Place foil packet directly on grill rack over lit burner.


Recipe and recipe image. © McCormick & Company. All rights reserved. Additional material Lifestyle Direct, Inc. All rights reserved. Other images are the copyright of their respective owners.