Carbonara Chicken Burger

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.


12 slices of bacon
1 jar of Alfredo sauce 
 Â½ cup fresh grated Parmesan Cheese
Dash of Sea Salt
and Black pepper
2 pounds of ground chicken
½ cup fresh grated Parmesan Cheese
½ teaspoon sea salt
½ teaspoon black pepper
6 slices of Mozzarella cheese
Canola Oil
2 portabella mushrooms
1 red ripe tomato (cut about ¼â€Â thick)
1 bag of baby spinach (remove the stem part)
6 Wheat Rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the Carbonara Sauce – cook 6 slices of bacon until crispy then chop into small pieces then pour alfredo sauce in a small sauce pan and add bacon, cheese and salt and pepper. Over medium high heat place the Carbonara sauce on the grill and heat until hot. Then remove and set aside. For the patties – chop the raw bacon into little pieces. Then in a large bowl combine meat, bacon, parmesan cheese, and salt and pepper. The divide into 6 portions and make into patties about bun size. Brush the grill with oil. Then place the patties on the grill over medium-heat and cover, cook for about 8 minutes per side cook until the done. Once the patties are done place a slice of Mozzarella cheese on top then place on a plate and cover with foil to allow to rest (do not let the foil touch the cheese) For the Buns – Place buns cut side down on the grill to lightly grill and sprinkle a little bit of parmesan cheese on top and just melt the cheese keep a close eye on them not to let the bottoms burn. Then set aside. To assemble – on the bottom bun place a thin layer of Carbonara sauce then the burger on top of the burger then place slices of portabella mushrooms then place 1 slice of tomato (if tomato is big enough to cover otherwise use 2 slices) the place the spinach and spread more Carbonara sauce on the top bun and then place to top bun and serve.