Chicken-Brie-Chutney Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3 lbs. ground chicken
1.5 t fresh pressed garlic
1.5 t crushed red chili peppers
3 t salt
12 oz wedge of Brie cheese
vegetable oil (to brush grill)
6 slices sweet onion (such as Maui, Vidalia, Walla Walla)
6-12 leaves butter lettuce (to cover bun)
small jar (9 oz) of mango chutney (major Grey type)
6 sourdough sandwich rolls (prefer rectangular type)



Heat grill to medium high heat.

Mix ground chicken, pressed garlic, crushed red chili pepper flakes and salt very well so that seasonings are evenly distributed throughout meat, but trying not to over-handle the meat. Form meat into 6 – 1/2 lb patties that are sized and shaped to fit the sourdough rolls.

Slice Brie into six equal servings that will fit your rolls. Each burger should get 2 oz. of cheese. (Perfection doesn’t matter here as the Brie will get gooey when it’s topped with the hot burger).

Brush grill with vegetable oil. Grill burgers 5-6 minutes each side; remove to plate, tent with foil until ready to assemble burgers. Grill sourdough rolls to toasty on split side.

Arrange Brie onto bottom half of grilled sourdough roll. Top with chicken burger patty. (This is the part where it gets gooey). Place sliced onion on top of chicken burger patty. (Optionally cut onion rounds into half circles to fit rectangular burgers better). Place butter lettuce on top of onion (1-2 leaves per burger, depending on size of leaves and burger). Spread 2T (~1/6th of small jar) chutney onto top grilled bun. Top off burger.