Margarita Chicken Burgers with Spicy Pineapple Salsa

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Spicy Pineapple Salsa
10 ounce can pineapple tidbits – drained
1 small red onion – chopped
4 ounce can diced green chilies – drained
1 tablespoon cilantro – chopped
1 teaspoon Latin seasoning
2 pounds ground chicken
1 tablespoon Latin seasoning
1/34 cup bread crumbs
1/2 teaspoon lime juice
1/2 teaspoon tequila
Vegetable oil, for brushing the grill rack and rolls
6 slices mozzarella cheese
6 kaiser rolls – sliced in half horizontally
6 tablespoons pineapple cream cheese



Prepare a medium-hot fire in a charcoal grill with a cover. To make salsa, in a medium bowl, combine pineapple, onion, chilies, cilantro and seasoning. Mix well and set aside. To make the patties, in a large bowl, combine ground chicken, seasoning, bread crumbs, lime juice and tequila. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into six equal portions, form each portion in a patty, approximately one inch thick. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (6-8 minutes on each side for medium) or until internal temperature reaches at least 170 degrees F. During last 2-3 minutes of grilling, place a slice of cheese on each patty. Meanwhile, brush rolls with olive oil and place rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread 1 tablespoon cream cheese on each roll bottom. Top with a patty, 1/4 cup salsa and roll tops. Serve. Makes 6 burgers.