Dijon Mustard Chicken Burgers with Portabello Mushroom Caps

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.


Dijon Mustard Mayonnaise
1/2 cup dijon mustard
1/2 cup mayonnaise
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground pepper

6 portobello mushroom caps
1/2 cup extra-virgin olive oil
2 teaspoons kosher salt
1/2 cup balsamic vinegar

1&1/2 pounds ground chicken
2 tablespoons dijon mustard
2 tablespoons Chardonnay
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Vegetable oil, for brushing on the grill rack
6 whole wheat rolls, split
6 slices mozarella cheese
24 baby spinach leaves
6 slices red onion, rings separated
6 slices tomato


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the dijon mustard mayonnaise, combine mustard, mayonnaise, rosemary, thyme and pepper in a small bowl. Cover and refrigerate until ready to serve.

When grill is ready, brush the grill rack wtih vegetable oil. Brush mushroom caps with olive oil and sprinkle with salt. Place mushrooms on grill, and grill for 5 – 7 minutes, turning once, until slightly charred. Take off heat and drizzle with balsamic vinegar. Set aside until ready to serve.

To make the patties, combine the chicken, mustard, Chardonnay, rosemary, thyme, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack, to toast lightly. During the last minute of cooking, place a slice of cheese on each patty.

To assemble the burgers, spread the cut side of rolls with dijon mustard mayonnaise. On each roll bottom, place 4 spinach leaves, equal amount of red onion rings, 1 slice of tomato, a patty, and a portabello mushroom cap. Add the roll tops and serve. Makes 6 servings.