Angry Chicken Burgers with Mean Green Mayo

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Mean Green Mayo:
1/2 cup mayonnaise
1 avocado, peeled and seed removed
2 tablespoons finely chopped basil
1 tablespoon lemon juice
1 garlic clove, minced
2 tablespoons Colavita Extra Virgin Olive Oil
1 shallot, minced
1 cup Sutter Home Gewürztraminer
1 chicken bullion cube
2 1/4 pounds ground chicken
1 teaspoon coarse salt
1/4 cup Cajun Seasoning
Oil to brush the grill
6 sesame seed topped Kaiser rolls, split
1 1/2 cups shredded iceberg lettuce
6 Roma tomatoes, thinly sliced



Preheat a gas grill to medium-high heat. To prepare the Mean Green Mayo, combine the mayonnaise, avocado, basil, lemon juice and garlic in a food processor; pulse until well combined. Set aside. To prepare the patties, heat the Colavita Extra Virgin Olive oil in a large fire proof skillet over the hot grill. Add the shallots and cook until tender. Add the Sutter Home Gewürztraminer and the chicken bullion cube, cook until the mixture is reduced by half. Set aside to cool slightly. Break apart the ground chicken into a large bowl. Pour in the cooled wine reduction and add the coarse salt and the Cajun seasoning. Gently combine. Form the meat into 6 equal sized patties. Lightly brush the grill rack with oil. Arrange the rolls, split side down, on the grill rack to lightly toast. Remove to work surface. Lightly brush the grill rack again with oil. Arrange the patties on the grill rack, close the grill cover and cook for 4 minutes. Turn the patties using a large spatula and cook for an additional 4 minutes. To assemble the burgers, spread the Mean Green Mayo on the bottom half of each toasted roll, evenly dividing. Top mayo with shredded lettuce, evenly dividing, followed by a cooked patty. Top patties with tomato slices, evenly dividing and top with remaining roll halves. Makes 6 Burgers