Crazy Coyote Chicken Burgers with Drunken Mayonnaise

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.


Drunken Mayonnaise:
3 tablespoons Sutter Home Chardonnay
¼ cup grated parmesan cheese
½ teaspoon black pepper
1 ½ teaspoons garlic powder
1 cup mayonnaise
Balsamic Glazed Onions:
2 large Vidalia onions
3 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
1½ teaspoon garlic powder
¼ cup balsamic vinegar
2 pounds ground chicken
1 12 oz. jar roasted red peppers, drained and chopped
¾ cup whole fresh basil leaves, chopped
3 teaspoons salt
1½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
¼ cup balsamic vinegar
½ cup grated parmesan cheese
Vegetable oil, for brushing grill rack
6 onion hamburger buns, split
3 tablespoons butter, divided
2 teaspoons garlic powder
3 cups Arugula, washed and dried
6 slices Provolone cheese



Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium heat. To make the drunken mayonnaise, combine the Chardonnay, parmesean cheese, black pepper, and garlic powder in a small bowl and mix to combine. Fold in the mayonnaise and stir until well incorporated. Cover and refrigerate until serving. To make the balsamic glazed onions, remove the skin from the onions, slice into thin slices and set aside. Heat the butter in a 12" fireproof skillet on the grill. Add the onions, salt, pepper, and garlic. Cook stirring frequently until onions are translucent. Add the balsamic vinegar and continue cooking about 5-6 more minutes. Remove from heat, cover with foil, and set aside until serving. To make the patties, combine chicken, red peppers, basil, salt, pepper, garlic, onion powder, vinegar and parmesan cheese in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture in to 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack, cover, and grill 5 to 6 minutes. Turn the patties and continue grilling until done, turning as needed to avoid burning on one side. When burgers are almost done, spread the cut side of the buns with ½ tablespoon butter each, lightly sprinkle with garlic powder, and place cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous portion of the drunken mayonnaise on the cut side of the top of each bun. Spoon 1/2 cup of the Arugula on top of the mayonnaise. On each bun bottom, place a patty and then top with a slice of Provolone cheese. Top the cheese with ¼ cup of the balsamic glazed onions. Add the roll tops and serve.