Hugarian Chicken Paprika Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Hungarian Glazed Onions
2 tablespoons butter
2 large onions, julienned
1 cup Sauvignon Blanc
2 chicken bouillon cubes
2 tablespoons Hungarian paprika
1/2 cup sour cream
3 pounds ground chicken
1 large onion, finely chopped
1/4 cup Hungarian paprika
3/4 cup Sauvignon Blanc
3 chicken bouillon cubes
Freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 sourdough rolls, split



-Prepare a meduim-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. -To make the glazed onions, place a medium sized skillet over the grill rack and melt two tablespoons of butter. Add onions and slowly sautee for about 15 minutes, or until translucent. Deglaze pan with the wine and bring to a simmer. Add bouillon and paprika. Continue simmering, stirring occasionally and moving on and off the heat as necessary, until sauce is reduced by half and begins to thicken. Fold in sour cream and blend thouroughly. Move the pan to the cooolest part of the rack, stirring occasionally. -To make the patties, combine ground chicken, onion, and paprika in a large bowl. Pour wine evenly over mixture. Grate bouillon over mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Sprinkle lightly with fresh ground pepper. – When the grill is ready brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook 10 minutes on each side or until patties are firm. During the last few minutes of cooking, place the rolls cut side down on the outer edges of the rack to toast lightly. -To assemble the burgers, place a patty and an equal portion of the Hungarian glazed onions on each roll bottom. Add the roll tops and serve. Makes 6 burgers.