Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


3 tablespoons butter
12-ounces mixed wild mushrooms, sliced
1 tablespoon rice vinegar
1 1/2 teaspoons whole grain mustard
1/3 cup creme fraiche or chive & onion cream cheese spread
6 tablespoons hoisin sauce, divided
1 tablespoon honey
1 tablespoon rice vinegar
3/4 teaspoon hot sesame oil, divided
2 pounds ground chicken (white & dark meat)
2 garlic cloves, minced
2 tablespoons green onions (green & white parts), finely chopped
1/2 teaspoon white pepper
Vegetable oil for brushing on grill rack
6 sesame-seed or kaiser buns, split
2 1/2 cups arugula
6 thin red onion slices



Prepare a gas grill to medium-high.

For topping, melt butter in large fire-proof skillet and cook mushrooms for 4 to 5 minutes until cooked. Stir in vinegar, mustard and creme fraiche or cream cheese spread. Cook and stir for 1 minute until sauce is warm; set aside.

For burgers and glaze, in small bowl combine 4 tablespoons hoisin sauce, honey, vinegar and 1/2 teaspoon sesame oil; blend and set glaze aside. In large bowl, combine chicken, 2 tablespoons hoisin sauce, garlic, onions, pepper and 1/4 teaspoon sesame oil; mix well. Divide the mixture into 6 equal portions and form into patties.

Brush grill rack with vegetable oil. Place patties on rack; cover and cook until browned on the bottom, about 4 minutes. Turn patties and brush the cooked side lightly with glaze. Cook, turn and lightly brush with glaze until patties are done, about 5 minutes longer. During last few minutes of cooking, place buns, cut side down, on the outer edges of the rack to toast lightly. Place skillet with mushrooms on rack to warm.

To assemble burgers, place 1/4 cup arugula on the bottom cut sides of buns. Layer an onion slice, burger and spoon the wild mushroom topping over the burger and cover with bun top.