Fig and Anise Chicken Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

By using locally grown, fresh figs and the calming licorice scent of anise, this is a grown-up


2 lbs ground chicken
1 T whole anise seed, toasted
1/4 c Walnuts, toasted
2 T Saffron Oil
1 T Olive Oil
1 large egg, beaten
Salt, to taste
Pepper, to taste
2 T Tarragon, chopped
1 Spanish onion, half moon slices
Splash of Aged Balsamic Vinegar
6 Fig Anise levain rolls, sliced
baby spring mix lettuce


Preheat grill, one side high heat, the other medium
Place walnuts and anise seed in food processor. Pulse until nuts and seed are coarsely chopped.
Mix nuts, seed, saffron oil and egg.
Please ground chicken in a large bowl. Create a well in the meat and pour nut mixture. Sprinkle salt, pepper and tarragon over meat and mix with cold hands to incorporate ingredients.
Separate into 1/3 lb portions and shape into a burger paddy.
Place shaped paddies into refrigerator for 30 minutes to firm the burgers.
While the meat is chilling, heat 1 T of olive oil in a sauté pan over medium heat. Once shimmering, add onions and a pinch of salt. Lower heat to medium low and cook until caramelized, approximately 30 minutes, stirring occasionally.
Brush grill grates with saffron oil and remove burgers from refrigerator. Place burger on grill and sear one side of burger on high heat. Once grill marks are present, flip burger and grill on high heat until grill marks are apparent. Once both sides have seared grill marks, finish grilling on medium heat until desired doneness is reached. Toast fig anise levain rolls, cut side down on grill until lightly toasted. Remove burgers and rolls from grill and tent burgers with tin foil.
Pour a splash of the vinegar into onions and mix until syrupy.
Place a small handful of lettuce on bottom slice of roll, stack burger on top of lettuce. Top off burger with balsamic onions and top of roll.