This recipe is perfect for using up your favourite jar of relish on your pantry shelf.

1. Finely chop herbs.
2. In a medium bowl, combine herbs, ground chicken, onion powder, garlic powder, maple syrup, salt and Tabasco sauce.
3. With damp hands, shape mixture into 6 sausages approximately 15 cm (6 in.) long.
4. Preheat oven to broil. Place rack in centre of oven.
5. Preheat a large non-stick skillet over medium-high heat. Place sausages in ungreased skillet and cook for 7–8 minutes, turning a few times to brown all sides.
6. Split buns open slightly and place on a baking sheet. Broil for 2–3 minutes until buns are lightly browned. Keep an eye on them to prevent them from burning.
7. Crumble cheese.
8. Arrange lettuce leaves inside buns and add sausages. Top with relish and feta. Serve.

This dish is best assembled at the last minute, but the sausages can be stored in the fridge for 4 days or in the freezer for 4 months.

Chef’s secrets:

• Make your own garlic powder and onion powder at home using the dehydration method.
• For the veggie version of the dogburger, click here.
• For the corn and zucchini relish recipe, click here.

This recipe is courtesy of Geneviève O’Gleman.

Photo credit: Maude Chauvin