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Quick Chick Burger's

This recipe is easy to assemble but does not skimp on taste. A favorite with meat lover's and vegetarian's. Living in Virginia Beach,Va. we get to enjoy the outdoors most of the year. With the winters mild,cooking on the grill is no big deal. We enjoy that flame broil and smokey taste year round. Not only are these burger's great hot off the grill, they are tasty as a cold sandwich for home or picnic's.


2 Tablespoons olive oil
1/2 cup Vidalia onion's,sliced
1/4 cup Stutter Home White Zinfandel Wine
1 Egg
1/4 cup Seasoned bread crumbs
2 Tablespoons fresh Parsley,chopped
1/2 Teaspoon Sea Salt
1/4 Teaspoon black ground Pepper
2 LBS.ground Chicken
Milk or Cream
6 toasted hard rolls
6 slice's Munster cheese
6 Tablespoon's Mayonnaise
Tomato slices


On medium heat on stove top, saute vidalia onion slices in olive oil until lightly tender. Add Sutter Home White Zinfendel Wine, stir to a slow boil for 1 minute. Remove from heat, set aside to cool. In mixing bowl add, egg,bread crumbs,parsley,salt,pepper,ground chicken and cooled saute onions. Mixing with hands. Add enough milk or cream to moisten mixture. Shape into 6 thick patties. Place on a plate covered with saran wrap and refrigerate at least an hour or over night before grilling. Preheat grill. Cook patties over medium heat,turning once, cook 4 minutes on each side or until juices run clear after pierced. Top the bottom half of toasted hard roll with chicken burger,cheese,mayonnaise,lettuce and tomato slice and top half of hard roll.


When having guest over for a cook out of Quick Chick Burger's I like to arrange a tray with a variety of vegetables,cheese's and condiment's. Paired with Sutter Home White Zinfandel Wine, What a crowd pleaser!