Chicken Courdon-Burger with Prosciutto and Mustard Dill Spread

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.


For Mustard and Dill Spread:
1/2 cup Dijon mustard
8 oz. softened cream cheese
2 teaspoons good grainy mustard
1 tablespoon chopped fresh dill

For Patties:
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
3/4 cup mayonnaise
1/4 cup Dijon mustard
2 pounds freshly ground chicken breast
3 cups panko bread crumbs

12 oz of thinly sliced prosciutto

6 thick slices of Gruyere cheese

6 burger sized poppy seed egg buns
Vegetable oil to brush grill rack


Preheat a gas grill to medium-high, on my grill that’s setting 6.
To make the mustard and dill spread, whisk the Dijon mustard, cream cheese, grainy mustard, and dill together in medium bowl. Cover with plastic, and refrigerate.
To make the patties, whisk the salt, pepper, mayonnaise, and mustard together in a large bowl. Add ground chicken and gently combine, handling just enough to thoroughly combine, but not compact the meat. Shape into 6 patties to fit the buns. Patties will be sticky, but don’t worry. Loosely cover and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Take the first patty and dip it into the panko bread crumbs. Make sure it is totally covered with the panko, then place immediately on the grill. Repeat with remaining 5 patties, close grill, and cook, turning once, about 6-7 minutes on each side. After flipping the burgers, take the prosciutto and make six patty sized mounds, each one with 2 oz. of prosciutto. Carefully place each on the rack and grill 30 seconds to 1 minute on each side, just until lightly browned and warm. When done, move the prosciutto patties to the upper rack of the grill to keep warm. During the last 30 seconds to 1 minute of patty grilling, place warmed prosciutto patties on top of chicken patties followed by a Gruyere slice for each, so that the cheese warms and softens but does not completely melt. Place the poppy seed egg buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 1-2 minutes of patty grilling.
To assemble the burgers, spread generous amount of mustard dill spread on cut sides of each bun. Place a prosciutto and cheese topped patty on each bottom bun bottom, place on top bun and serve.

Makes 6 burgers