|1||pkg. PERDUE® Fresh Ground Chicken (1 lb.) or PERDUE® Fresh Ground Turkey (1 lb.)|
|2||teaspoons minced garlic|
|1 1/2||tablespoons chili powder|
|1/2||cup plain bread crumbs|
|1||peach, peeled and diced|
|2||tablespoons minced red onion|
|2||tablespoons minced fresh cilantro|
|1||juice of lime|
|1/4||teaspoon chopped pickled jalapeno pepper|
In a small bowl, blend all salsa ingredients; refrigerate.
In a medium bowl, blend remaining ingredients and form mixture into four patties (patties will be wet).
Place on a lightly oiled grill and cook over medium high direct heat for about 10 minutes, flipping halfway through cooking time. Burgers are done when a meat thermometer inserted into the sides reaches 165° F or juices run clear and burgers bounce back to the touch.
Serve with salsa, with or without a roll.