Stuffed Chicken Parmagiana Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Marinara Sauce:
1 ½ tablespoon Colavita olive oil
2-3 cloves of garlic coarsely chopped
1 28 ounce can Italian-Style Plum shaped tomatoes in juice, blended
Pinch salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
Pinch crushed red pepper

Spinach Stuffing:

1 ½ tablespoon Colavita Olive Oil
2 cloves garlic, finely chopped
1 large shallot, finely chopped
2 cups baby spinach, cleaned and chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
1/8 teaspoon ground nutmeg
¼ cup Sutter Home White Zinfandel
½ tablespoon Pecorino Romano cheese, finely grated

1 ½ lbs ground chicken
6 (4 ½ inch) Ciabatta rolls, halved
2 tablespoons Colavita Olive oil
6 teaspoons granulated garlic
6 teaspoons Pecorino Romano cheese, finely grated
3 teaspoons dried parsley
1 ½ teaspoons dried oregano
Colavita olive oil for brushing grill rack.
6 ¼-inch slices fresh Mozzerella
Aluminum foil for covering rolls and burgers


Using a chimney and lighter prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium high heat.

To make the Marinara Sauce, place a medium saucepan on grill, heat oil and garlic until garlic starts to turn golden. Add tomatoes and bring to a boil. Reduce heat and add the salt, black pepper, oregano and red pepper.
Simmer 5 minutes, stir to combine and cover. Simmer 10 minutes more.
Prepare the spinach stuffing by heating a medium skillet on the grill. Add the olive oil, garlic and shallots. When the garlic begins to turn golden, add the spinach, sea salt, black pepper and cook until the spinach begins to wilt. Stir in the nutmeg and white zinfandel and let the liquid cook down until liquid is almost gone. Stir in the grated cheese and set aside to cool.
To prepare the burger patties divide the ground chicken into 12 equal patties. Spoon 1 to 1-1/2 tablespoons of the spinach mixture into the center of each of 6 patties. Cover the patties with the remaining 6 patties and seal the burgers, careful not to overwork the burgers. Brush the inside of each half of the ciabatta rolls with olive oil and season with granulated garlic, grated cheese, parsley and oregano. Set aside.
When grill is ready brush the grill rack with olive oil. Place each patty on the rack and cook 4-5 minutes. Turn each burger one quarter turn for grill marks and cook an additional 1-2 minutes. Turn patty over and cook 3-4 minutes. Once again turn patties a quarter turn, add 1to 1-1/2 tablespoons of the marinara sauce and a slice of mozzarella cheese to the top of each patty and cook an additional 1-2 minutes or until cheese is melted.
During the final minutes of grilling the patties, place the rolls cut side down, on the outer edges of the grill rack and lightly toast. Then remove rolls. Place aluminum foil over rolls to keep warm, if necessary. When the patties are cooked remove from grill. Also cover with foil to keep warm if necessary.
To assemble the burgers, place a burger patty on each roll bottom. Cover with the top of each roll and serve.
Makes 6 Burgers.