Wood-smoked chicken burgers with orange peel aioli

Explore the smoky richness that grape wood chips impart to foods on the grill.

These wood-smoked chicken burgers with orange peel aioli has a tangy sauce that complements the smoky flavor and aroma.
Wood-smoked chicken burgers with orange peel aioli recipe
Orange Aioli
  • Wood-Smoked Chicken Burgers with Orange Peel Aioli21/3 cup mayonnaise
  • 1 tablespoon orange juice
  • 1 teaspoon McCormick Gourmet Collection Orange Peel
  • 1/2 teaspoon McCormick Gourmet Collection Chives, Chopped
Chicken Burgers
  • 2 cups grape wood chips
  • 1 pound ground chicken
  • 2/3 cup shredded unpeeled Gala apple Substitutions
  • 1/4 cup chopped red onion
  • 3 to 4 tablespoons finely chopped McCormick Gourmet Collection Ginger, Crystallized
  • 1/4 teaspoon McCormick Gourmet Collection Black Pepper, Coarse Grind
  • 1/4 teaspoon salt
  • 4 rustic artisan rolls, split and toasted
  • Field greens


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.

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Top with four slices of cooked bacon and avocado slices, if desired.

Serves 4

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.

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