Curried Chicken Burger With Shaved Carrot and Pear Slaw

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.


3 pounds freshly ground chicken (dark and white meat)
2 Tbsp. curry powder
3/4 tsp. cayenne pepper
3 teaspoons salt
3 large carrots, peeled and trimmed
1 firm D’Anjou pear, cored and stemmed
Pinch of sea salt
1 Tbsp. white wine vinegar
1/4 cup mayonnaise
2 Tbsp. chopped fresh parsley
6 Kaiser rolls, split
3 Tbsp. olive oil



Preheat the gas grill to medium-high.

In a large bowl, add your ground chicken, curry powder, cayenne pepper, and salt. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties. Set aside to let rest.

Using a vegetable peeler, cut carrots lengthwise into ribbons. Quarter your pear and using a knife, cut into very thin strips. Place pear and carrots into a large bowl and toss together with sea salt, vinegar, mayonnaise, and fresh parsley. Set aside in a cool place while you grill your burgers.

Put your burger patties on the preheated grill over direct heat. Cook burgers for a total of 5-6 minutes per side. few minutes before the burgers are cooked thoroughly, brush the inside of your rolls with olive oil and put on the grill to toast slightly. When everything is ready, assemble your burgers – place a patty on each roll topped with a heaping mound of carrot and pear slaw and finish with top of roll. Enjoy!