Spicy Chicken Mexi-Burgers

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 lbs. ground chicken
1 T. red wine vinegar
1 T. worchestershire sauce
1 T. soy sauce
1 clove garlic, minced
1 jalapeno, seeded and minced
1/4 red onion, minced
1 t. paprika
1 t. chili powder
1 t. lime juice
Vegetable oil
6 kaiser rolls, split
green bell pepper, julienned
red onion, julienned
1 tsp vegetable oil
six slices sharp cheddar
1 cup salsa



1. Preheat grill to medium-high heat.
2. Combine first ten ingredients
3. Shape into six burger patties
4. Lightly brush the grill rack with vegetable oil
5. Toast Kaiser rolls, split side down, on grill 1-2 minutes
6. Remove toasted rolls and set aside
7. Lightly brush grill rack again with veggie oil
8. Grill patties over medium heat for 5-6 minutes on each side
9. While patties are cooking, saute julienned green bell pepper and red onion over medium heat for four minutes in 1 tsp veggie oil and set aside
10. With one minute remaining in cooking time on the second side, top each patty with a slice of sharp cheddar and close the grill to help melt the cheese
11. Use a meat thermometer to make sure the internal temperature of the patties are 165 degrees
12. Remove burgers from grill
13. To assemble the burgers, spread 2 tbsp of salsa on bottom of each bun, top with chicken patties and top each patty with sautéed bell pepper and onion.
14. Add roll tops and serve!