Wild Cherry, Nut-n-Honey Chicken Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 pounds ground chicken
1/2 cup chopped dried california sour cherries
1/2 cup salted, roasted almonds, ground in food processor
1/2 cup Sutter Home Sauvignon Blanc
2 Tablespoons Colavita Olive Oil
3/4 cup prepared wild rice
2 Tablespoons minced onion
2 Tablespoons fresh sage, chopped finely
2 teaspoons salt
2 Tablespoons honey
Honey-Mustard Mayo:
1/2 cup mayonnaise
1 Tablespoon honey
2 Tablespoons of prepared stone ground mustard.
Olive Oil for brushing the grill
6 whole wheat Kaiser rolls, split
3 cups of mixed spring greens



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make patties, combine the ground chicken with all the other ingredients in a bowl. Form 6 equal patties, handling lightly to avoid compacting. To make the Honey-Mustard Mayo, mix all ingredients in a small bowl. Set aside. When the grill is ready, brush the rack with olive oil. Place the patties on the rack and cook, turning once, 5 full minutes on each side. In the last few minutes of cooking the patties, place the buns, cut side down on the grill and grill until lightly toasted. To assemble the burgers, remove the buns from the grill and place on plates. Lightly spread each bun half (top and bottom) with Honey-Mustard Mayo and add patties. Top with spring greens. Add the bun tops and serve.