RECIPES: Recipe Details

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Prosciutto and Gorgonzola Chicken Burgers with Crisp Pucker Chutney

This tasty burger is inspired by a crisp and flavorful French autumn salad I still crave from my time as an exchange student in high school. The tartness of the green apple, combined with the crispy, bitter endive and creamy gorgonzola cheese make a superb accompaniment to a juicy chicken burger. Sauvignon Blanc provides the perfect fruity balance to the bold flavors of the prosciutto and red onion, rounding out a meal with meat, salad and wine – what could be better?


1 1/4 lbs ground chicken
1/2 cup finely diced red onion
4 oz Prosciutto cubetti (recipe-ready mini cubes)
3 oz Amish Gorgonzola Cheese - crumbled
1/4 cup natural apple juice
1/4 cup Sutter Home Sauvignon Blanc
1 tsp kosher-style salt
1 tsp coarsely ground black pepper

Pucker Chutney:
1 Tbsp Grey Poupon Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Colavita Extra Virgin Olive Oil
1/2 tsp kosher-style salt
1/2 tsp coarsely ground black pepper
1 clove garlic, finely chopped
2 medium size Belgian Endives
1 Granny Smith Apple, cored and diced in small cubes, skin on
1/4 cup Walnuts, coarsely chopped
2 oz Amish Gorgonzola Cheese – crumbled

2 to 3 Tbsp vegetable oil to brush on the grill
6 high quality ciabatta rolls, split (make sure these are fresh – nothing gives you jaw cramps like day-old ciabatta!)
approximately 2 Tbsp Colavita Extra Virgin Olive oil for brushing on the rolls after toasting


Begin by preheating a gas grill to medium-high, or spark up a medium-hot fire in a charcoal grill with a cover.

Place the ground chicken in a large glass bowl or casserole dish, pushing gently to distribute the meat evenly across the bottom. Sprinkle in the onion, prosciutto cubes, Gorgonzola crumbles, salt and pepper, to cover the meat as evenly as possible. Pour the apple juice and wine over the top, cover with plastic wrap, and set aside.

In a medium size bowl, add the mustard, vinegar, olive oil, salt, pepper and garlic, and whisk vigorously with a fork, until blended. Slice the endives thinly, starting at the greenish tips, and add to the bowl with the vinaigrette. (Do not use the last 1/2 inch or so of the dense base of the endive, as it will be too bitter.) Add the apple dices, walnuts and cheese crumbles, and toss lightly with a fork until the dressing has covered the salad mixture. Cover with plastic wrap and set aside.

Remove the plastic wrap from the ground chicken mixture, and, handling as little as possible, mix together the various ingredients until achieving an even distribution. Form into 6 patties, mimicking the shape of the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until cooked through, approximately 5 – 6 minutes on each side for a patty thickness of 1 - 1 1/2 inches. During the last two minutes of grilling, lightly toast the ciabatta rolls on the grill, cut side down. Upon removing, brush lightly with olive oil. Place one burger on each of the ciabatta bottoms, then top with equal amounts of the chutney. Cover with the tops of the rolls and serve. Makes 6 tasty burgers.