Ancho Chili Topped Chicken Cheeseburgers with Avocado

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.


1 1/2 lbs. lean boneless, skinless chicken thighs, cut into chunks
1 lb. bulk pork sausage (medium or hot), 8 oz. for burger, 8 oz. for chili
1/3 cup drained and chopped sun-dried tomatoes packed in oil, oil reserved
1/2 cup finely chopped sweet onions (1/4 cup for burgers, 1/4 cup for chili sauce)
3 Tbsp. chopped fresh thyme, 2 Tbsp. for burgers, 1 Tbsp. for chili 2 tsp. Hot sauce, 1 tsp. for burgers, 1 tsp. for chili
Vegetable oil for brushing on grill rack
Chili Sauce:
1 large red chili, finely chopped
2 tsp. ancho chile powder
1 garlic clove, minced
1 3/4 cups pureed tomatoes
1 Tbsp. Worcestershire Sauce
1/2 tsp. salt
6 ciabatta rolls
6 slices smoked cheddar cheese
Salad greens
1 large firm-ripe avocado, peeled, pitted and sliced



1) For burgers, coarsely grind chicken thighs in batches in food processor or have butcher grind them. Transfer to large bowl add 8 oz. pork, sun-dried tomatoes, 1 Tbsp. sun-dried tomato oil, 1/4 cup onion, 2 Tbsp. thyme and 1 tsp. hot sauce. Form into six thick patties and refrigerate at least 20 minutes. 2) Preheat a gas grill to medium. Brush grill rack with vegetable oil. 3) For chili, place 1 Tbsp. reserved sun-dried tomato oil in fire-proof skillet on grill and cook 1/4 cup onion, red chili, ancho chile powder and garlic until soft, about 3 minutes. Add 8 ounces ground pork and cook 4 minutes or until browned. Stir in pureed tomatoes. Worcestershire and 1 tsp. hot sauce. Cover and cook on grill for 20 minutes or until thick. Stir in 1 Tbsp. thyme and salt; heat through. 4) Place chicken burgers on grill and cook until juices run clean, about 12-15 minutes, turning as needed. Place a cheese slice on during last minute of grilling. Lightly toast cut sides of rolls on grill. 5) To serve, place salad greens on bottom half of rolls, top with avocado slices, brushed with some reserved sun-dried tomato oil, and a burger. Spoon some chili sauce on burger and cover with roll top.