Chicken Salad Burgers with Waldorf Salsa and Rainbow Micro-Greens

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.


Waldorf Salsa
1 small Granny Smith apple, peeled, cored, and finely diced
1 teaspoon freshly squeezed lemon juice
1/2 cup red seedless grapes; cut into quarters
1 rib celery; thinly sliced
1/2 cup mayonnaise
1-1/2 pounds boneless, skinless chicken thighs; ground
3/4 cup mashed potatoes; found in refrigerator section of supermarket
2 teaspoons kosher salt
1/4 cup minced shallots
1/2 cup sour cream
2 tablespoon fresh chives; snipped
Colavita Olive Oil for grill
6 (6-inch) crusty French rolls; split lengthwise
1/2 teaspoon smoked sea salt
1/4 teaspoon freshly ground black pepper
6 ounces Edam cheese; very thinly sliced and cut into strips about 1-1/2 inches wide
2 cups mixed micro-greens; loosely packed



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make salsa, in a small bowl combine apple, lemon juice, grapes, celery, and mayonnaise; stir together until blended. Cover and refrigerate until ready to assemble burgers. To make patties, place chicken in a food processor and pulse about 10 times, or until chicken is ground up, but not mushy. Put ground chicken into a large bowl with potatoes, kosher salt, shallots, sour cream, and chives. Blend together with a fork or hands just until mixed. Divide the mixture into 6 equal portions and form into oblong patties to fit the shape of the rolls. Do not tightly compact the meat. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4- to 7-minutes per side. Make sure juices from the meat run clear and not pink. During the last few minutes of cooking, place the rolls, cut side down on the sides of the grill to lightly toast. To assemble burgers, spread an equal portion of the salsa on the bottom half of each roll, and then sprinkle the sea salt and black pepper over the salsa on each roll. Top the salsa with an equal portion of the cheese and then a patty. Cover the length of the patty with an equal portion of the micro-greens. Add roll tops and serve. Makes 6 burgers.