Grilled Chicken Burger with Raspberry BBQ Sauce, Asparagus & Peppers

Directions

1. Begin by washing and drying all produce, then prepare the raspberries and garlic for the sauce.
2. In a blender, combine orange juice, raspberries, minced garlic, ketchup, sugar, Worcestershire, and spices; blend until smooth and set the sauce aside.
3. Heat a grill pan, outdoor grill, or skillet over medium-high heat and lightly oil the surface.
4. Prepare the chicken by patting dry, then slice horizontally to form thin cutlets; season with salt and pepper on both sides.
5. Cook the chicken on the hot surface until well charred and cooked through, about 3–4 minutes per side; transfer to a plate and loosely cover with foil.
6. On a clean board, trim and slice the bell peppers, then add asparagus and onion into a bowl; toss with oil, salt, and pepper.
7. Grill the vegetables until tender and lightly charred, flipping once, then return them to the bowl.
8. Toast buns if desired, then spread a tablespoon of BBQ sauce on the bottom halves; layer with chicken, more sauce, and the top buns.
9. Divide burgers and vegetables among plates, serve with the remaining sauce on the side for dipping.