Sweet and Sassy Chicken Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 lb ground chicken
4 Cloves garlic crushed
½ t Crushed red pepper flakes
1 t. Cracked black pepper
¼ t. Salt
1 ½ t. Cumin
¼ c. Bread crumbs
1 Small egg
¼ c. Sutter Home Pinot Grigio
Olive oil, for brushing the grill rack and the buns
Crushed black pepper for buns
6 Red onion slices—1/4â€Â thic
6 Slices Smoked Gouda
3/4 c Dijon mustard
3/4 c Sangria jelly
2 c. Arugula
6 Whole wheat buns



Preheat a gas grill to medium-high. Prepare patties by combining the chicken meat, garlic, red pepper flakes, crushed black pepper, cumin, bread crumbs, pinot grigio and the egg. Divide mixture into 6 equal mounds then form meat into patties. Drizzle red onions with olive oils and set aside. Prepare buns by brushing each with olive oil and sprinkling one side with cracked black pepper, set olive oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. While the patties are finishing add the slices of red onion to the grill and cook for 2-3 minutes per side, then set aside. Once patties are cooked through and juices are running clear add 1 slice of smoked gouda to each patty and return cover on grill for an additional minute until cheese is melted. At this point, add the buns to the grill and cook for about 1 minute (just until char marks begin showing). To assemble the burgers, place a generous amount of the sangria jelly on side of the bun and an equally generous amount of Dijon mustard on the other sides. On each roll bottom, place 1/2 cup of the argulua, a chicken patty, and a slice of grilled onion. Add the top and serve. Makes 6 burgers