Quick Chick Burger
2 Tablespoons olive oil
1/2 cup Vidalia onion, sliced
1/4 cup White Zinfandel Wine
1/4 cup Seasoned bread crumbs
2 Tablespoons fresh Parsley,chopped
1/4 Teaspoon Sea Salt
1/4 Teaspoon ground fresh pepper
2 Lbs ground Chicken
Milk or cream
On medium heat on stove top, saute vidalia onion slices in olive oil until lightly tender. Add White Zinfandel, stir to a boil. Remove from heat. Cool.
In mixing bowl add:Egg, seasoned bread crumbs,parsley,salt,pepper,ground chicken and saute onions. Mix with hands. Add enough milk or cream to moisten mixture.Shape into 6 thick patties. Place on plate and cover with saran wrap. Refrigerate at least an hour or over night.Preheat Grill.Cook covered on Medium heat. Turning patties once, cook 4 minutes on each side or until juices run clear after pierced.
Serve on a toasted hard roll topped with mayo,lettuce and tomatoe slices.