Artist’s Palate Chicken Burger with Fig Tapenade

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Fig Tapenade:
24 sundried figs
2 1/2 tablespoons honey
2 tablespoons chopped walnuts
1 tablespoon breadcrumbs
1 egg
3 teaspoons Sutter Home Chardonnay
1 1-ounce packet dry onion soup mix
1 1/2 pounds ground chicken
vegetable oil to grease rack
6 1-ounce wedges of cheddar cheese
6 1-ounce wedges of Swiss cheese
6 1-ounce wedges of Roquefort cheese
6 1-ounce wedges of brie cheese
6 6-inch French baguettes, sliced
1/4 cup softened butter
1 cup field greens
3/4 cup Grey Poupon Country Mustard



Pre-heat grill to medium-high heat In a small food processor, puree figs and honey until a thick paste is formed. Cover and set aside. To make the chicken patties, combine walnuts, breadcrumbs, egg, Chardonnay, dry onion soup mix and chicken in large bowl and mix well. Divide mixture into six equal portions and shape into patties to fit bread slices. Brush the grill rack with vegetable oil. Carefully place the patties on the rack, cover and cook, turning once until done to preference. About 5 minutes on each side. When the burgers are almost done, place the cheese wedges on top in a pie shape and melt slightly. During the last minute of cooking, brush each interior bread slice with butter. Lightly toast the bread by placing them on the outer edges of the cooking rack for about 1 minute, rotating once. To assemble, place a patty on a bread slice. Add evenly divided field greens and generously spoon on tapenade. Spread Grey Poupon on baguette top slice, finish off and serve.