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.


Salad 1 cup coarsely shredded carrot
1 cup diced peeled seedless cucumber
¼ cup very well drained crushed pineapple
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped green bell pepper
Half of 5.3 oz. carton soft goat cheese with basil and roasted garlic 2 tablespoons mayonnaise
Patties 1 ½ pounds coarsely ground fresh chicken
1 egg, slightly beaten
½ cup seasoned bread crumbs
¾ teaspoon salt
½ teaspoon ground black pepper
Vegetable Oil, for brushing on the grill rack
6 sesame buns, split
6 Romaine lettuce leaves



Preheat gas grill to medium-high. For salad combine all salad ingredients in a medium bowl. Set aside. To prepare dressing combine cheese and mayonnaise in small dish. Stir until blended. Set aside. To make the patties combine chicken, egg, bread crumbs, salt, and pepper in large bowl. Mix just until evenly combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook 6 minutes on each side or until they test done. During the last few minutes of cooking, place the buns cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, place the patties on the bun bottoms. Combine the salad with the dressing and put in equal portions over patties. Top each with lettuce leaf and bun top. Serve immediately. Makes 6 burgers.