Grilled Chicken Cesar Salad Burger

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.


Cesar Aioli:
2 teaspoons anchovy paste
1/2 teaspoon fresh ground black pepper (ingredient used again in the patties)
1 teaspoon fresh lemon juice (ingredient used again in the Grilled Salad)
1 teaspoon fresh garlic, minced (ingredient used again in the patties)
1/2 cup mayonnaise
Parmesan Crisps:
1-1/2 cups grated Parmigiano Reggiano cheese
2 pounds ground chicken breast
2 teaspoons salt
1 teaspoon fresh ground black pepper (also use in Cesar Aioli)
1 teaspoon fresh garlic, minced (also used in the Cesar Aioli)
1/4 cup feta cheese, crumbled
1 egg, lightly beaten
1/4 cup sourdough croutons, crushed fine
1/4 cup Sutter Home Chardonnay
vegetable oil, for brushing grill rack
6 sourdough rolls, split
Grilled Romaine:
1/2 cup Colavita Extra Virgin Olive Oil
1/4 cup fresh lemon juice (also used in Cesar Aioli)
1 head of romaine lettuce, rinsed
2 plum tomatoes, sliced



Pre-heat gas grill to medium-high heat, approximately 400 degrees F. To make the Cesar Aioli, combine the anchovy paste, 1/2 teaspoon black pepper, 1 teaspoon lemon juice, 1 teaspoon garlic and mayonnaise in a small bowl. Whisk until will combined, cover with plastic wrap and refrigerate until needed. To make the Parmesan Crisps, place a small fireproof non-stick skillet on the grill, over direct heat. Sprinkle 1/4 cup of Parmigiano Reggiano cheese into the center of the hot skillet and spread it out into a circle, about 3 inches in diameter. Remove with a spatula when starting to bubble (about 2-3 minutes) and place on a sheet of wax paper to cool. Wipe the skillet clean and repeat this procedure five more times to yield a total of six Parmesan Crisps. Set aside until needed To make the patties, combine the ground chicken breast, salt, 1 teaspoon black pepper, 1 teaspoon garlic, feta cheese, egg, croutons and Sutter Home Chardonnay in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties, sized to fit the rolls. To cook the patties, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook each side 5 to 7 minutes, or until internal temperature reaches 165 degrees F when tested with an instant-read thermometer. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. While the patties are cooking, prepare the Grilled Romaine. Combine the Colavita Extra Virgin Olive Oil and ¼ cup lemon juice in a small bowl; whisk until well blended. Pat the romaine lettuce with paper towels to dry thoroughly. Cut the romaine lettuce, lengthwise, into thirds, leaving the stem intact on each section. Generously brush the olive oil and lemon juice mixture over all sides of each romaine section. Brush the grill rack with vegetable oil and place the romaine over direct heat. Watch for any flare-ups while grilling the romaine. When the romaine is starting to char slightly, turn over. Continue to do this until all sides of the romaine have slight charring and starting to wilt slightly (2 to3 minutes on each side). Remove from heat, remove and discard the stems, and chop each romaine section into small chunks. To assemble the burgers, spread a thin layer of Cesar Aioli on the bottom cut side of each roll, followed by a Parmesan crisp on each roll bottom. Top with a cooked patty, a mound of the grilled romaine and plum tomato slices. Spread a layer of Cesar Aioli on the cut side of each roll top. Add the roll tops and serve. Makes 6 burgers