Chicken Burgers Indian Style with Hot Peppered Bacon and Mango Chutney Dressed Spinach on Toasted Naan

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 peppered bacon, about 1/8 inch thick each
3 tablespoons mango chutney, large pieces chopped, Major Grey’s
1 tablespoon sweet curry powder
1 tablespoon fresh squeezed lime juice
3 tablespoons Sutter Home Chardonnay
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil, plus extra to coat hands to form patties and brush on grill rack
1/2 cup chopped sweet onion
1 jalapeno pepper, seeded and minced
1 tablespoon grated fresh ginger
2 teaspoons finely chopped fresh garlic
2 pounds ground chicken, both white and dark meat
1 1/2 teaspoons salt
1 teaspoon garam masala, punjabi style
1/2 teaspoon freshly ground black pepper
12 bun sized pieces naan bread or 6 bakery style golden honey rolls, split
4 cups baby spinach leaves
1 1/2 large ripe fresh mangoes, peeled, seeded, diced, Kent preferred (about 1 1/2 cups)


Heat a gas grill to medium high heat.
Place bacon in a large skillet and place on grill rack. Cook bacon until crispy. Remove to paper towels to drain. Cook in batches as necessary. Reserve 2 tablespoons drippings.
To make dressing, whisk mango chutney, curry powder, lime juice, and Sutter Home Chardonnay together in a small bowl. Continue to whisk and drizzle in olive oil to combine. Set aside.
To make the patties, place olive oil in a large skillet and place on grill rack. Add onion and saute until starting to caramelize. Add in jalapeno pepper, ginger, and garlic and cook for 1 minute. Remove from heat and let cool slightly.
Place chicken in a large mixing bowl. Add jalapeno, ginger and garlic mixture, 3 tablespoons of mango chutney dressing, salt, garam masala and pepper. Mix carefully and form mixture into 6 patties using lightly oiled hands to help with mixture sticking, and taking care not to compact meat.
Brush grill rack with olive oil.
Place patties on grill rack and cook 10-12 minutes, turning once during cooking.
Place naan on grill rack to toast during last few minutes of cooking patties.
Just prior to serving, place reserved bacon drippings and remaining dressing in a large skillet and place on grill rack to heat. When hot, remove from heat and toss in spinach leaves and diced mango to coat. Spinach should not be wilted. To serve, place a patty on a warm and toasted piece of naan or roll bottom. Top each with a portion of mango and spinach, a portion of bacon, and 2nd piece of naan or roll tops. Serve.
Yield: 6 burgers
*Use a grill with a side burner, if available, to cook bacon, saute vegetables, and heat dressing/bacon drippings.