Spinach Dip Chicken Burgers With Melted Provolone and Grilled Heirloom Tomatoes

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.


1 ten-ounce package of frozen chopped spinach, thawed and drained
3 TBS mayonnaise
¼ cup freshly grated parmigiano-reggiano cheese
2 TBS canned green chiles, drained
1 clove fresh garlic, minced
2 pounds ground chicken
2 tsp. salt 1 tsp. freshly ground black pepper
Vegetable Oil, for brushing grill rack
 6 round slices of provolone cheese
4 medium heirloom tomatoes, any variety
1 tsp. grey sea salt
6 ciabatta rolls
3 TBS. of olive oil



Heat the gas grill to medium-high. Mix together your drained spinach, mayonnaise, parmigiano-reggiano, green chiles and garlic in a large bowl until well-combined. Fold in your ground chicken, salt and black pepper. Coat your hands in vegetable oil before forming 6 equal-sized patties. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 4 minutes. Cook for another 5-6 minutes or until juices run clear, placing a slice of provolone cheese on each patty 1 minute before cooking is finished. While your burgers are cooking, place your whole heirloom tomatoes alongside the patties on the grill. Let tomatoes cook for 2 minutes per side or until they get a bit soft and have nice char marks. When tomatoes are removed from grill, gently slice each one into 3 slices and sprinkle evenly with grey sea salt. A couple minutes before the burgers are ready, brush your ciabatta rolls with olive oil and put on the grill to toast lightly. To assemble burgers, place 2 slices of grilled heirloom tomatoes on top of each patty before sandwiching your patties inside your toasted rolls. Serves 6