juicy italian chicken burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Sundried Tomato Pesto
4 oz sundried tomatos, drained
1 oz pine nuts
2 oz chipotle peppers
.5 oz garlic, minced
1 oz olive oil
1 oz parmesan cheese
2 cups mayonnaise
.125 oz kosher salt
.125 oz fresh ground pepper
1 red onion, sliced 1/3 inch thick
1.5 oz olive oil
.125 oz kosher salt
.125 oz fresh ground pepper
3 lbs fresh ground chicken
.125 oz kosher salt
.125 oz fresh ground pepper
12 oz thin sliced prosciutto ham
6 slices of fontina cheese
2 vine ripe tomatos thin sliced
6 corn dusted kaiser rolls. sliced in half



start gas grill, preheat on high with lid down for 3 minutes. to make the sundried tomato pesto- add sundried tomatos, pine nuts, chipotle peppers, garlic, olive oil, parmesan cheese to food processor, chop until a smooth paste. In a medium bowl add mayonnaise then fold in the pesto. Mix well and refrigerate until serving. slice the red onion, drizzle with olive oil and season with salt and pepper. Remove chicken from refrigerator, make into Six 8 oz patties. Reduce temperature of the grill to medium-high. Place onions and patties on grill rack and lightly salt and pepper the patties and cover. 1/4 turn patties after 4 miuntes and flip onions over. cook for an additional 4 minutes then turn patties over and salt and pepper that side, moving the onions off to the side. cover the grill cooking the patties for an additional 8 minutes with a quater turn after 4. Lift lid and lightly grill prosciutto. Place cheese on top of burger. During last few minutes of cooking, toast bun cut side down. To assemble the burgers, place patty on toasted bottom of the bun, add a tablespoon or so of the pesto mayonnaise, prosciutto, grilled onion, and 2 thin slices of vine ripe tomato, place toasted bun top on and serve.