Peppercorn Chicken Burgers with Charred Corn and Avocado

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.


2 1/4 lbs. ground chicken
1 cup finely ground Sea Salt and Black Pepper 
Organic Potato Chips
2 tablespoons plus 1/4 cup balsamic vinegar, divided
2 tablespoons plus 1/4 cup Colavita extra virgin olive oil, divided
1 tablespoon Worcestershire Sauce
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves, packed
1/4 cup diced grape tomatoes
1 teaspoon minced shallot
1 teaspoon Grey Poupon Dijon Mustard
Oil to brush the grill
2 ears of fresh corn, husks removed
6 Ciabatta Rolls, split
2 California Avocados, peeled, seeds removed and diced
Ricotta Salata Cheese, crumbled
1 cup mesclun greens



Preheat a gas grill to medium high heat. In a large bowl gently break apart the ground chicken. Add the ground chips. Whisk together 2 tablespoons of the balsamic vinegar, the 2 tablespoons of the Colavita Extra Virgin Olive Oil and the 1 tablespoon of Worcestershire Sauce and add to the chicken and the chips. Using your hands gently combine all the ingredients. Form the meat mixture into 6 equal sized patties. Sprinkle the patties with 1 teaspoon of the kosher salt and 1/4 teaspoon freshly ground black pepper; set aside. In a food processor combine the remaining 1/4 cup of balsamic vinegar, 1/4 cup of Colavita Extra Virgin Olive Oil, 1/2 teaspoon of salt, basil leaves, grape tomatoes, shallot, and Grey Poupon Mustard to make a vinaigrette; process until well combined and set aside. Brush the grill rack lightly with oil. Place the fresh corn on the grill and cook in a closed grill, turning frequently until lightly charred on all sides. Remove to work surface and let cool slightly. Using a sharp knife, carefully cut off the kernels and place in a large bowl. Brush the grill rack lightly again with oil and arrange the Ciabatta rolls split side down on the grill rack and cook until lightly toasted, about 2 minutes. Remove to work surface. Arrange the patties on the grill, close and cook for 8-9 minutes, turning once halfway through cooking. While the patties are cooking add the avocadoes, ricotta salata cheese, and mesclun greens to the large bowl with the corn. Stir in the vinaigrette and toss to combine. To assemble the burgers, arrange one cooked patty on the bottom half of each toasted Ciabatta roll. Mound a generous portion of the corn and avocado mixture on top, evenly dividing. Top with remaining roll halves and serve immediately.