Pollo Marsala Florentine Burgers

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.


Ingredient 1: 2 lbs. fresh, all natural ground chicken
Ingredient 2: 2 tsp. sea salt
Ingredient 3: 1 tsp. fresh ground black pepper
Ingredient 4: 5 tbsp. extra virgin olive oil(3 tbsp. for burgers, 1 tbsp. to oil patties, and 1 tbsp. for cooking mushrooms with marsala in foil)
Ingredient 5: 1/2 cup marsala wine (1/4 cup for patties, and 1/4 cup for mushrooms)
Ingredient 6: 4 cloves garlic, finely chopped
Ingredient 7: 2 tbsp. fresh chopped parsley
Ingredient 8: 2 tbsp. fresh chopped basil
Ingredient 9: 1 tbsp. fresh chopped oregano
Ingredient 10: 2 shallots, grated
Ingredient 11: 16 oz. button mushrooms(1/2 cup grated for inside of burgers, and the remaining sliced for topping)
Ingredient 12: 6 oz. Italian fontal cheese, sliced
Ingredient 13: 4 tbsp. unsalted butter, melted
Ingredient 14: Kolache style hamburger buns, or some other very soft white bun
Ingredient 15: One container high quality prepared pesto. Ingredient 16: 10 oz. bag fresh baby spinach.



Directions: Prepare a medium-hot charcoal grill with a lid or a gas grill. Place (ingredient 1)ground chicken breast in bowl. Add salt(ingredient 2), pepper (ingredient 3), 3 tsp. olive oil (ingredient 4), and marsala wine (ingredient 5). Chop the garlic finely (ingredient 6), and add to bowl. Chop the parsley (ingredient 7), basil (ingredient 8), and oregano (ingredient 9), and add to bowl. Grate the shallots (ingredient 10) with a box grater and add to bowl. Grate enough mushrooms to form 1/2 cup (ingredient 11) with a box grater, and add to bowl. Mix all preceding ingredients together. Score meat into 6 equal parts. Form the meat into 4-5 inch patties. Brush the top side of the patties with extra virgin olive oil(ingredient 4), and place the patties oiled side down on grill. Immediately brush the remaining side with oil. Place remaining mushrooms, 1/4 cup marsala wine(ingredient 5), and 1 tbsp. olive oil (ingredient 4) on a sheet of foil. Fold the foil over the mushrooms to create an envelope. Place the foil envelope directly on the grill. Cook the patties for 5 minutes on first side and flip. Cook for 3 minutes on 2nd side. Place the Italian Fontal chees slices (ingredient 12)on to each patty. Cook one more minute, and remove from grill. Remove foil envelope with mushrooms from grill. During the last few minutes of grilling, brush butter (ingredient 13) on the buns (ingredient 14) , and place buttered side down on the grill until slightly brown and toasty; remove. To assemble burgers, spread the prepared pesto (ingredient 15) on both the bun tops and bottoms. Place one patty on each burger, and top with the grilled marsala mushrooms (ingredient 11) and raw spinach (ingredient 16). Add the bun tops and serve. Makes 6 burgers.