Asian Chicken Burger with Tangy Mandarin Sauce

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.


Tangy Mandarin Sauce
¼ cup Asian Sesame with Ginger Dressing
3 tablespoons Honey Mustard
¼ cup mayonnaise
¼ cup green onions (cut into ¼ inch pieces) white and green parts ¼ cup Mandarin orange segments cut into ½ inch pieces
Asian Chicken Burgers:
2 pounds ground chicken
¼ cup Asian Sesame with Ginger Dressing
1 tablespoon Honey Mustard
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon minced garlic from jar
1 teaspoon pure sesame oil
2 tablespoons fresh cilantro leaves finely chopped
vegetable oil for brushing grill rack
6 sesame seed Kaiser rolls
1 cup tangy Mandarin sauce
6 slices tomato (1/2 inch slices)
6 leaves red leaf lettuce



Tangy Mandarin Sauce: combine all tangy Mandarin sauce ingredients in a medium size mixing bowl; yields 1 cup plus 3 tablespoons (serving size 2 tablespoons full). Cover and refrigerate. Asian Chicken Burgers: combine first 8 ingredients in a large mixing bowl. Mix and divide chicken mixture into 6 equal portions; shaping each into a 1 inch thick patty (patties firm up with cooking). Heat grill and brush grill rack with oil. Place patties on grill; grill on medium to high heat for 6-8 minutes on each side or until done (internal temperature reaches 165 degrees F.) Use thermometer to accurately insure doneness. Cut rolls in half; spread 1 tablespoon full of tangy Mandarin sauce over top of roll and 1 tablespoon full on bottom. Place patty on bottom roll; top with tomato, lettuce leaf, and top with roll. Yields 6 burgers