For a healthy and special touch on chicken, this dish is loaded with antioxidants, not to mention flavor. It’s great to cook at the end of summer when stone fruit is coming to an end. You could even crust the chicken and make the relish early in the day or the day before.


  1. To make the burgers, chop chicken and place in a food processor with remaining burger ingredients. Process using the pulse button until coarsely ground. Scatter polenta on a plate and roll the burgers to coat. Cover and refrigerate until ready to cook – these can be made a day ahead for flavors to develop.

  2. To make the relish, heat the olive oil in a small saucepan, add the onion and cook over a medium heat until just soft, about 3-4 minutes. Add the remaining ingredients and cook until mixture becomes glossy and thickens.

  3. Barbecue or grill the burgers until cooked through, about 5-6 minutes each side, depending on thickness – the juices will run clear when pierced with a sharp knife. Cook to internal temp of 165°F.

  4. Heat split buns on grill, spread with the goat cheese and top with lettuce. Place the hot burger on top, spoon over the relish and serve straight away.


Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.