Chicken Coop Burgers

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.


Chicken Coop:

6 cedar grilling planks
1/2 gallon water
1/2 gallon Sutter Home Sauvignon Blanc

Chicken Feed Corn Salad:

2 ears sweet corn
2 medium tomatoes, seeded and diced
½ medium Vidalia or sweet onion, diced
½ red bell pepper, finely diced
Juice of 1 lime
1 clove garlic, finely diced
1 teaspoon salt
¼ cup fresh cilantro, chopped
Chicken Burgers:
2 pounds ground chicken
2 cups shredded unpeeled Gala apple
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

Additional Burger Components:

6 rustic 7-grain hamburger rolls, split and toasted
½ cup Duke’s mayonnaise


Place grilling planks in large container holding 1/2 gallon water and 1/2 gallon wine. Weigh down with a large platter. Allow to soak for one to two hours.

Grill corn, remove kernels from cob. Combine all salad ingredients. Refrigerate and allow flavors to blend for at least 30 minutes.

Mix all burger ingredients together gently and shape into six equal patties.

To grill burgers – remove grilling planks from soaking mixture. Pat dry. Preheat gas grill to medium-high heat. Oil grill grates and sear chicken burgers for 2 minutes per side. Remove from heat, cover tightly with foil. Lower grill temperature to medium. Place planks on grill and heat 3 minutes. Using tongs, turn plank over and place chicken burger on the heated side. Close grill lid and grill for 15 minutes or until meat reaches 165 degrees F. Remove plank and burgers from grill.

Toast buns lightly. Spread mayonnaise on each cut side of each bun. Place chicken burger on bottom bun and top with corn salad and top of bun. Serve immediately.