Explore the smoky richness that wood chips impart to foods on the grill. These wood-smoked chicken burgers are served with an orange peel aioli which complements the smoky flavor and aroma.
Soak grape wood chips in enough water to cover for 1 hour. For the Orange Aioli, mix mayonnaise, orange juice, orange peel and chives in small bowl. Cover. Refrigerate until ready to serve
For the 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
Lightly coat cold grill rack with no stick cooking spray. Preheat gas grill to medium-high heat (375° to 400°F) for indirect grilling. Drain wood chips. Fill smoker tray with wet chips. Place tray on grill rack directly over lit burner
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 Aioli, field greens, and bacon and avocado slices, if desired
Test Kitchen Tips:
•Grape wood chips are available in hardware, houseware and online specialty stores.
•If you do not have a smoker tray, place drained wood chips in 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.
• Top with 4 slices of cooked bacon and avocado slices, if desired.