Hot and Spicy Jalapeno Chicken 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.


Hot and Spicy Jalapeno Chicken Burgers
 Jalapeno Onion topping:
1 Tbsp canola oil
2 large onions, sliced thin
1 frsh jalapeno pepper, unseeded, sliced
2 pounds ground chicken
2 Tbsp minced garlic
2 Tbsp soy sauce
3 Tbsp chopped fresh basil
1/2 tsp white pepper
Hoisin sauce
Vegetable oil, for brushing the grill rack
6 chinese pancakes,or tortillas
3 cups shredded romaine lettuce



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the jalapeno topping, heat medium saute pan to high. Add oil and onions. Saute onions until carmelized. Lower heat to medium low. Add jalapenos to pan. Saute 2 minutes, stirring frequently. Remove skillet from heat and set aside. To make the patties, combine the chicken, garlic, soy sauce, basil and pepper a large bowl. Mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 2 to 3 minutes. Turn the patties and continue grilling until done to preference, about 3 minutes longer for medium. During the last few minutes of cooking, add the moo-sho wrappers (or tortillas to the outer edges of the rack to toast lightly. To assemble the burgers, spoon 1 Tbsp of the jalapeno/onion mixture in the center of the moo shi wrapper (or tortilla). Place a burger on top of the mixture and top burger with 1/2 cup of shredded romaine. Garnish with Hoisin sauce. Serve Makes 6 burgers