Italian Delight Chicken Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 tbsp walnuts
1 cup fresh basil
4 1/2 cloves garlic
2 tbsp Parmesan cheese
1/2 tsp plus 2 dashes salt
1/4 cup plus 3 tbsp olive oil
1/2 cup plus 2 tbsp mayo
1/4 large sweet onion
1 lb ground chicken
4 tbsp sour cream
2 & 1/8 cup plain breadcrumbs
2 tbsp Parmesan/Romano grated cheese
2 tbsp grated Regganito cheese
1/8 tsp black pepper
1 tsp dried parsley
3 to 4 sun dried tomatoes halves (not in liquid)
1 French bread loaf
1 large Mozzarella ball
2 medium tomatoes



Begin by heating gas grill to medium high heat.

To make the pesto: In a food processor take the walnuts and process until chopped fine, then add the basil and chop. Add 1 1/2 cloves garlic and the Parmesan cheese and 2 dashes of salt and mix until all ingredients are finely chopped. Then take 1/4 cup olive oil and slowly add while the mixture is processing until mixed together.

Take ½ cup of the mayo and mix with 2 tbsp of the pesto. Set aside to be used later (preferably storing in the refrigerator).

Finely chop the onion and 3 cloves garlic. Take a small skillet & place it on the grill to heat. Add 3 tbsp of the olive oil first, and then the chopped onions and garlic. Sauté until soft and clear, about 3-4 minutes, and then remove from the grill and let cool for about 5 minutes. After removing the onions and garlic, lower the grill temperature to medium.

In a mixing bowl, add the ground chicken, 2 tbsp mayo, and the sour cream. Pour the sautéed mixture into the bowl and add 1/8 cup of the breadcrumbs, the Parmesan/Romano & Regganito cheeses, pepper, salt and parsley (I take the dried parsley and press it into my hands to get the oils and flavor going). Chop the sun dried tomatoes into small pieces and add it into the bowl. Combine all of these ingredients well without over mixing it. Take the spatula and cut the mixture into 6 parts so that each burger will be about the same size. Take the last 2 cups of the breadcrumbs and pour onto a flat plate. Take the chicken mixture and form into 6 burgers. Take each one and coat both sides with the breadcrumbs.

Take the French loaf bread and slice into 1 inch wide pieces & set them to the side (you’ll need at least 12 pieces). Take the Mozzarella cheese ball and slice it into 6 pieces, and take the tomatoes and cut 6 slices.

Take the chicken burgers to the grill. Grill for about 6 to 7 minutes on the first side with the top down & then flip each burger and let them cook another 4 minutes with the top down. Open the grill and place the cheese on the burgers. After adding the cheese, move them to the top rack, or to the side if you don’t have a top rack, and then place the bread on the grill. Lower the top and let the burgers and bread cook together for another 2 minutes; or until the cheese has melted and the bread has toasted. Remove the burgers and the bread from the grill and place on a platter.

Take the pesto mayo mixture, you set aside at the beginning, and add a good layer on 6 of the pieces of toasted bread. Place the chicken burger on top of the mixture, add a slice of tomato to the top of the burger and then place the other pieces of the toasted bread on top and serve.

This recipe will make 6 chicken burgers.