Chili Blanco Pollo Burger

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.


2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1/2 inch cubes
1 onion, chopped
4 garlic cloves, peeled and minced
1 and 1/2 cups chicken broth
1/2 cup beer
1 can white cannellini beans, drained
1 teaspoon cumin
2 teaspoons chili powder
1/2 cup chopped cilantro
2 pounds ground chicken
1/4 cup beer
1 teaspoon green Tabasco sauce
2 teaspoons salt
1 teaspoon freshly ground pepper
Vegetable oil to brush on grill rack
6 hamburger buns, halved
6 slices swiss cheese
1 large onion, finely chopped



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.
To make chili, when the grill is ready, heat olive oil in a large sauce pot for 2 minutes. Brown the chicken in the olive oil for 5 minutes. Stir in the onion and garlic. Cook for 2 minutes. Add the chicken broth, beer, beans, cumin, chili powder and cilantro. Cook for 20 – 30 minutes, stirring occasionally, until chicken is cooked through. Cover and set aside. To assemble burgers, combine ground chicken, beer, Tabasco sauce, salt and pepper. Divide into 6 equal portions and form into 6 patties to fit the buns. Brush grill rack with vegetable oil to prevent patties from sticking. Place the patties on the rack, cover and cook, turning once, until the juices run clear when the patties are pierced in the center, about 5 minutes per side. During the last minutes of cooking, place the buns, cut side down, on the grill to lightly toast. During the last minute of cooking the patties, place 1 slice of cheese on each patty. To assemble the burgers, top each bottom bun with a patty covered in melted cheese. Use a slotted spoon, and top each patty with an equal portion of the chicken chili. Top each patty with equal portions of chopped onion, add bun top and serve.