Spinach Salad chicken Burger

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 1/2 pds ground chicken breast
1 tbs butter milk
1/8 tsp parsley flakes
1/8 tsp oregano flakes
1/8 tsp basil flakes
1/8 tsp garlic powder x2
1/8 tsp dry mustard powder x2
1/8 tsp black pepper x2
1/8 tsp cayenne pepper
1 medium red onion divided (1/2 sliced, 1/2 chopped)
10 sliced bacon
6 oz baby spinach
1 cup sliced button mushrooms
3 hard boiled egges
1/3 cup vinegar
1/4 cup sugar
1 tsp yellow mustard
6 Whole grain buns


Cook bacon thoroughly, reserve fat, crumble when cool. Set aside.
In a bowl combine chicken, buttermilk, parsely, basil, oregano, 1/8 tsp pepper, cayyene, 1/8 tsp garlic powder, 1/8 tsp dry mustard, about 1/3 crumbled bacon, and chopped onion.
Mix all ingredients together and form into 6 patties.
Cook on grill about 6 minutes each side until cooked through.
In saute pan cook sliced onions until almost soft add mushrooms.
In saute paun with bacon grease on low, add dry mustard, garlic powder, pepperyellow mustard, vinegar and sugar and whisk until thoroughly combined,add back bacon.
Add spinach and cook until wilted.
Add onions and mushrooms, then boiled eggs and toss gently until evenly coated with dressing.
Prepare buns with dressing from pan on bottom of bun, topped with 1 burger, topped with wilted spinach salad mixture.