Ingredients:
- corn on the cob with husks on
- ground chicken
- chopped pecans
- tomato
- bun or kaiser roll
- salt/pepper
- Take the lb of ground chicken and mince it with a knife. It will make a nice texture and will be easier to mix.
- You want about 15-25 pecan halves. Chop them up into small bits.
- Add the pecans to the chicken and mix well.
- Form into 1/3lb patties and place each one on a piece of wax paper. Place the patty in the freezer for about 15 minutes to firm them up a little.
- Start with the corn. Leave the corn in the husk. Trim the excess silk at the top and the stem. Submerge in water for 15-30 minutes. Place something on top to keep them underwater.
- While the corn is soaking start your charcoal. When the coals are ready just dump them out in the center. We are going to direct grill these.
- Place the corn over the coals on direct heat and put the lid on. Turn the corn every 3-4 minutes. The husk will burn and this is ok as you are not going to eat that. The water inside the husk and the cob will steam the corn as it cooks. It should take 15-20 minutes to grill. The corn is done when you can easily stick a fork into the kernels. Remove from the grill and set aside.
- Now is the time to cook the burgers. But first season the patty with salt and pepper. Then place on the grill. Grill them as any burger, I flipped mine twice.
- When the burger is about done cooking put the bun on the grill to toast it.
- Pull it all off and put on a plate. Add a thin slice of tomato to the burger. Instead of butter on the corn try spreading light mayonnaise then sprinkle on some crushed red pepper.
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