California Spa Retreat Chicken Burger In Your Own Backyard

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 pounds fresh ground lean chicken
1 large egg, beaten
1 Tablespoon Grey Poupon Dijon Mustard
2 teaspoons plus 1 teaspoon, divided, course sea salt (may substitute with kosher salt)
2 teaspoons plus 2 Tablespoons of Mrs. Dash Lemon Pepper Seasoning Blend
1/8 cup of green tea leaves, (preferably loose leaf, but tea from bags will also due)
1/3 cup of crumbs made from Snyders of Hanover 12 Multigrain Pretzel Sticks
Colavita Olive Oil for brushing on grill
6 multigrain sandwich rolls, split
Citrus Herbed Yogurt Cheese with Avocado Spread – IMPORTANT: Make ahead the night before, (unlisted ingredients are listed after the sweet onion)
6 slices of a large yellow beefsteak tomato
6 slices of a large sweet onion, such as Maui or Vidalia
1 – 32 ounce container of Fat Free Plain Yogurt
1 California Haas Avocado, mashed together with 1 teaspoon lime juice



Preheat a gas grill to medium/medium-high heat.

Make the patties by combining the ground chicken, egg, Dijon mustard, two teaspoons of the sea salt, two teaspoons of the Mrs. Dash Lemon Pepper, and green tea leaves together. Mix until well combined, though being careful not to over handle or over mix the meat. Fold in the pretzel crumbs and gently mix until crumbs are moistened and combined with meat mixture. Divide mixture into six equal portions and form into patties, being careful again to not over handle the meat. Brush the preheated grill with Colavita Olive Oil to prevent the patties from sticking. Place the patties over direct heat and grill for six to eight minutes per side, or until internal temperature of each patty reaches 165 degrees F. Remove patties from the direct heat and place off to the side to keep warm. Toast the sandwich rolls cut side down on the grill until warm and golden brown.

Assemble the burgers by spreading a generous amount of the Citrus Herbed Yogurt Cheese with Avocado Spread (about one to two Tablespoons), on the cut side of both the top and bottom of each toasted sandwich roll. Place one slice of onion on the bottom bun, followed by a patty, a tomato slice and the top of the roll. Serve immediately while warm and enjoy.

Note: Citrus Herbed Yogurt Cheese with Avocado Spread Directions:

Make the Yogurt Cheese the night before by mixing one teaspoon of the sea salt and two Tablespoons of the Mrs. Dash Lemon Pepper into the yogurt, then pouring the yogurt mixture into a large colander lined with cheese cloth, cover yogurt with plastic wrap and place colander in a large bowl to drain liquids overnight. Discard the liquid, plastic wrap and cheesecloth and place the yogurt cheese in a large plastic sealable container. Fold in the avocado with lime juice into the yogurt cheese, cover and set aside in the fridge.