A Taste of Tuscany Chicken Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Carmelized Onions:
1 large, sweet vidalia onion, halved and thinly sliced
1 tbsp colavita extra virgin olive oil
pinch of kosher salt
pinch of white pepper
1 tbsp Sutter Home Chardonnay
2lbs ground chicken
1/4 cup Sutter Home Chardonnay
1 tbsp finely chopped fresh basil
1 tbsp fresh oregeno
2 cloves of garlic, minced
1/4 cup Colavita sundried tomatoes (in extra virgin olive oil)
1 tsp kosher salt
1 egg, beaten
vegatable oil, for brushing the grill racks
1 ball fresh mozzarella, cut into
6 slices 12 bun-sized, 1/2 inch thick slices of crusty italian bread
oil from colavita sundried tomatoes, for brushing on the bread
6 roasted red peppers



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine the onions, olive oil, salt, pepper and wine in a 10-inch, nonstick, fire-proof skillet. Cover with a lid and place on the grill rack. Cook for 15-20 minutes, stirring occasionally, until the onions are carmelized. Once cooked, remove from the grill and set aside. To make the patties, combine in a bowl the chicken, wine, basil, oregeno, garlic, sundried tomatoes, salt and egg, stirring with a wooden spoon to combine the ingredients evenly. Handling the meat as little as possible to avoid compacting it, divide the mixture into 6 equal portions and form patties. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until the core temperature of the patties are 165 degrees Farenheight (about 3-5 minutes per side). After turning the burger once, place on top of each burger a slice of fresh mozzarella. Once the burgers are cooked, remove from heat and set aside. Brush each side of the sliced italian bread with the olive oil from the jar of sundried tomatoes. Place on the outer edges of the grill rack to warm, turning once so that both sides are lightly toasted. To assemble the burgers, place one slice of bread on a serving dish. On each slice of bread, place one roasted red pepper. On top of the pepper place the cooked burger, topping with the carmelized onions. Add the top slice of bread and serve.