Chicken Bacon Burger with Fennel, Onion and Olive 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.


Calamata olive mayonnaise
1/2 Cup Mayonnaise
8 Calamata olives, pitted
1 tablespoon lemon juice
Fennel and onion slaw
1 large red onion, thinly sliced
2 large fennel bulbs, thinly sliced
1/2 cup chopped flat leaf parsley
2 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 ½ tablespoons honey
All of the Catamala olive mayonnaise
½ teaspoon salt
¼ teaspoon fresh ground pepper
12 slices thick cut bacon
2 lbs ground chicken thighs
2 cloves garlic, minced
1/3 cup flat leaf parsley, chopped fine
2 tablespoons fresh oregano, minced
1½ teaspoons salt
½ teaspoon fresh ground pepper
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 good quality hamburger buns, split
12 oz herb goat cheese, softened
6 (1/4 inch) large tomato slices


Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill with a cover.
To make the olive mayonnaise, place mayonnaise, olives, and lemon juice in a food processor. Process until smooth and set aside for later use.
To prepare the slaw, place onions, fennel, parsley, lemon zest, lemon juice, honey, olive mayonnaise, salt and pepper in a large bowl. Toss ingredients together until well combined. Cover bowl with plastic wrap and set aside in a cooler or refrigerator.
For the bacon, heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
For the patties, place ground chicken, garlic, parsley, oregano, salt and pepper in a large bowl. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced.
During the last 2 minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
To assemble the burgers, spread the bottom portion of each bun with about 2 oz of softened goat cheese. Then place the patty on top of the cheese, next place 2 slices on the bacon on each patty. Top with 1 tomato slice each then add equal portions of the slaw. Place bun tops onto the burgers and serve.
Makes 6 burgers