Garlicky Lemon Chicken Burgers with Avocado Mayo

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.


2 pounds ground chicken
1 small bunch cilantro, stems removed, divided use
8 cloves garlic, minced, divided use
¼ cup plus 2 teaspoons fresh lemon juice, divided use
1 tablespoon lemon zest
2 teaspoons Greek seasoning
¾ cup crumbled cotija cheese*
1 egg, lightly beaten
Vegetable oil, for brushing on the grill
1 recipe Garlic Lemon Basting Sauce
6 Kaiser-style rolls
1 recipe Avocado Mayo
6 loose leaf lettuce leaves
6 tomato slices
1/2 cup mayonnaise
1 teaspoon minced garlic, left-over from patties
2 teaspoons lemon juice, left-over from patties
1 avocado, peeled and pitted, cut in chunks
1 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon minced cilantro, left-over from patties
½ small red onion, finely chopped



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, crumble ground chicken into a large bowl. In a food processor, mince the cilantro. Reserve one tablespoon to be used in the Avocado Mayo. To the meat bowl, add the remaining cilantro, all but one teaspoon of the minced garlic, ¼ cup lemon juice, lemon zest, Greek seasoning, cotija cheese and egg. With your fingertips, gently blend mixture together to evenly distribute the seasonings. Handle the meat as little as possible to avoid compacting it. Divide mixture into 6 equal portions and form the portions into patties to fit the rolls. Place patties on a cookie sheet. Brush the tops with the basting sauce; turn over and baste the bottoms. Cover loosely with foil and let marinate until ready to grill. To make the basting sauce, combine the mayonnaise, garlic and lemon juice in a small bowl. Set aside. To make the avocado mayonnaise, mash avocado in a medium bowl. Stir in mayonnaise, lime juice, remaining tablespoon of cilantro from the burger recipe and the red onion. Mix well. Cover and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. After you turn the patties, baste again with any remaining basting sauce. When patties are done, remove from the grill and place on a cookie sheet or platter; cover loosely with foil to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread the cut sides of the rolls generously with avocado mayo. On each bottom roll, place a lettuce leaf, tomato slice and a patty. Add the roll tops and serve. *Cotija cheese can be found in the deli section of most grocery stores or Hispanic food stores.