Chicken Pad Thai Burger with Spicy Chardonnay Peanut Sauce

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.


2 lb. ground chicken
2 Tablespoons fresh grated ginger
2 eggs, lightly scrambled
1 bunch of cilantro, roughly chopped
¼ cup of coconut milk
3 Tablespoons of Fish Sauce
½ cup of Sutter Home Chardonnay
3 teaspoons Kosher Salt
3 teaspoons of white pepper
2 scallions, finely sliced at an angle
2 cups bean sprouts
2 limes, juiced
1cup sesame oil (plus a little extra for brushing grill)
2 cups chunky peanut butter
4 Tablespoons Asian Hot Sauce
6 Kaiser Rolls, Split



Prepare a medium-hot grill, either charcoal or gas grill with a cover. Spicy Peanut Sauce: In a food processor, combine peanut butter, ¼ cup Sutter Home Chardonnay, ½ cup of sesame oil and Asian Hot Sauce. Pulse until blended, but be sure to leave a mildly chunky consistency. Sprout Mix: In a bowl, combine scallions, bean sprouts, ½ cup sesame oil, lime juice and 1 teaspoon of salt & pepper. Mix well and set aside. Thai Chicken Burger: In a separate bowl, combine chicken, ginger, eggs, cilantro, coconut milk, Fish Sauce, remaining Chardonnay, and remaining salt & pepper. Form into six patties (coat hands with oil if mixture is sticking to your hands). Brush grill with sesame oil to prevent sticking. Grill burgers, flipping only once, for approximately 5 minutes each side, or until well done. Brush buns with sesame oil and grill for the last few minutes of cooking. Assembly: Spread Spicy Peanut Sauce on each side of the bun. Top with chicken patty, sprout mix and then remaining bun. Serve immediately & enjoy!