Herb Garden Burgers

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.


1/2 cup low fat plain yogurt
1/4 cup Panko breadcrumbs
2 cloves of garlic 1/2 cup (small bunch) sage
1 Tablespoon rosemary
2 Lbs boneless chicken thighs
2 yellow tomatoes, heirloom if possible
6 buns
2 tablespoons olive oil
6 5-inch springs of rosemary
Salt & pepper
olive oil for grill



1. Prepare a charcol fire, allow the fire to cool to a medium heat-you should be able to hold your hand over it and count to 5. Coat grill with olive oil. 2. Mix breadcrumbs and yogurt in a small bowl. reserve. 3. Place garlic, sage & rosemary in food processor until finally choped, reserve. 4. Cut chicken thighs into 2-inch pieces, place in food processor until ground, do not overprocess. 5. Add garlic mixture, and breadcrumbs to chicken, pulse once of twice to mix. Add salt and pepper to taste. 6. Form into 6 patties. Refrigerate until grill is ready. 7. Brush buns with olive oil. Cut bottom leaves off rosemary sprigs leaving 3 inches bare-2 inches of leaves on top. Slice tomatoes into 6 slices. 8. Grill burgers on medium grill for 7 minutes, then turn for 5 additional minutes. Remove from grill. Toast buns on grill until golden. 9. On each bun bottom, place a tomatoe, a burger, then the top of the bun, put a rosemary sprig through middle of each burger as a decorative skewer.