Goat Cheese Stuffed Chicken Burgers With Pecan-Peach Glaze

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Diamond Nuts


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For Glaze:

1 (8-ounce) jar peach preserves (see note)

1 tablespoon Dijon-style mustard

1 teaspoon soy sauce

¼ cup white wine

1 garlic clove, crushed

¼ teaspoon crushed red pepper flakes

3 tablespoons very finely chopped pecans

For Patties:

2 pounds ground chicken breast

1 teaspoon crushed red pepper flakes

1 ½ teaspoons kosher salt

6 ounces goat cheese

Canola oil, for brushing grill rack

6 Kaiser rolls, split

Olive oil, for brushing

3 ounces baby spring greens

3 tablespoons Diamond pecans, chopped

Prepared balsamic vinaigrette

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