Punjabs Peanut Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 1/2 pounds ground chicken
3 Tablespoons Sesame Ginger Dressing (LSG)
2 Tablespoons curry powder
1/4 teaspoon salt
6 garlic cloves, diced
1/2 cup bread crumbs
1 cup Sesame Ginger Dressing
3 Tablespoons Creamy Peanut Butter
4 Tablespoons Sesame Ginger Dressing
6 sesame seed buns



Read entire recipe before beginning. Preheat gas grill to medium high. Put the ground chicken into a large mixing bowl. Add the 3 Tablespoons of LSG, 2 Tablespoons curry powder, 1/4 teaspoon salt, 6 diced garlic cloves and 1/2 cup bread crumbs. Mix well with a fork until meat is even consistency. Divide the meat into 6 equal portions and shape each portion into a patty about 1/4 inch thick. This will help ensure even cooking. Using the 1 cup of LSG dressing, brush one side of each patty. Place each patty on the pre-heated grill, dressing side down. Once the patties are on the grill, brush each patty, again. After 7 minutes flip each patty and brush the other side. Continue this process, flipping and brushing, for 35 minutes. Burgers should be well done at this point. While patties are cooking prepare the peanut butter spread. Into a small glass bowl measure the 3 Tablespoons of Jif. Add the 4 Tablespoons of LSG. Mix well with a fork. In the last 3 minutes of patties cooking, place the top and bottom of the buns on the grill, cut side down. Remove buns from grill and patties from grill single stacking patties. Take a bun bottom and spread the cut/grilled side with the peanut butter spread. Top with a chicken patty and a bun top, cut side next to the patty. Repeat with the other 5 patties and buns. Bite in big and enjoy.