The Timberstone Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 1/2 lb. ground chicken
balsamic vinegar (for marinating)
olive oil (to brush on grill & to cook onions)
1/2 red onion, sliced
6 sourdough french rolls
ranch dressing/dip
baby spinach leaves
6 Provolone slices, each divided in 1/2
honey barbecue sauce
12 cocktail toothpicks



Marinate the ground chicken with the balsamic vinegar for 1/2 hour – place in refrigerator. Brush the grill with the olive oil and light the charcoal. Heat a cast iron skillet and carmelize the sliced onions, 15-20 minutes. Remove the chicken from the refrigerator and form into 6 long, cigar-shaped ovals. Place on grill and cook – approx. 5 minutes on each side. In the meantime, slice the rolls and 'toast' in the cast iron skillet with the onions. Slather one side of the roll with the ranch dip, sprinkle with spinach leaves and lay down two pieces of the provolone cheese, top with a grilled chicken pattie, then carmelized onions. Pour the barbecue sauce on the other side of the split roll and place on top of the assembled pattie. Skewer with two long, cocktail toothpicks.