Juicy Chicken Piccata Burger With A Tangy Caper Chardonnay Aioli And Fresh Spring Basil Salad
Ingredients
- Aioli
- 1 Cup mayonnaise
- 2 tablespoons capers, rinsed and roughly chopped
- 2 Teaspoons Sutter Home Chardonnay
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic, crushed
- Salad
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 Cups baby Spring mix
- 1/2 Cup carrot ribbons
- 1/2 small red onion, thinly sliced
- 4 tablespoons fresh basil, roughly chopped
- Chicken
- 1 pound ground chicken
- 1 pound uncooked Italian chicken sausage, (about 2 links), casings removed
- 3/4 Cup mozzarella cheese, grated
- 1/4 Cup plain breadcrumbs
- Assembly
- 6 Kaiser rolls, split
- 6
- 1/4Ó slices beefsteak tomato
- Canola oil to brush grill rack
Instructions
- Preheat gas grill to medium-high heat
- Aioli
- In a small bowl, add mayo, capers, wine, lemon and garlic. Mix until well blended.
- Cover and refrigerate.
- Salad
- In a medium bowl, add olive oil, lemon juice, salt and pepper. Whisk together until blended. Add lettuce, carrot, onion and basil and mix until coated. Cover and refrigerate.
- Chicken
- In a medium bowl, add chicken, sausage, cheese and breadcrumbs. Mix to combine. Form into 6
- 3/4Ó thick patties.
- Brush grill rack with canola oil. Place patties on hot grill and cook for 6-7 minutes on each side, when done, juices will run clear when gently pressed.
- Place cut side of buns on the grill for about 30 seconds to toast.
- Assembly
- To assemble, spread aioli on bottom bun, top with tomato slice, then patty and salad. Spread aioli on top bun and then place on burger. Serve with a glass of Sutter Home Chardonnay.