Asian Chicken Burgers with Grilled Pineapple Slaw

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.

America is a melting pot of cuisines,many making great,tasty burgers!


1 1/2 pounds ground chicken
1/4 cup soy sauce
1/4 cup Sutter Home Chardonnay
1 clove garlic,minced
1 t.fresh ginger,grated
2 t.sriracha hot chili sauce
3 T.sesame oil,divided
1 cup fresh pineapple spears
3 cups chopped napa cabbage
3 T.each fresh chopped parsley and cilantro
1 jalapeño pepper,minced
1/4 red onion,diced
1 lime,juiced
pinch of sugar
1/2 t.salt
1/4 t.pepper
6 multi grain hearty hamburger rolls,brushed with canola oil


1.Combine burger ingredients:ground chicken through sriracha sauce in large bowl.Mix and shape into 6 patties.Set aside and prepare slaw.
2.In medium bowl,combine 2 T.sesame oil(saving 1 brush pineapple spears)with cabbage,parsley,cilantro,jalapeño pepper,onion,lime juice,sugar,salt and pepper.
3.Preheat grill to medium-high.Brush pineapple with sesame oil and grill 5 minutes,or until softened and golden.Chop and add to slaw,when cool.
4.Grill chicken patties on oiled or sprayed grill,7 minutes per side.When patties are half done,arrange split rolls around outside of grill,to toast.
5.Top grilled patties with slaw on toasted rolls