Juicy Chicken Piccata Burger With A Tangy Caper Chardonnay Aioli And Fresh Spring Basil Salad

Ingredients

• Aioli
• 1 Cup mayonnaise
• 2 tablespoons capers, rinsed and roughly chopped
• 2 Teaspoons Sutter Home Chardonnay
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic, crushed
• Salad
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 Cups baby Spring mix
• 1/2 Cup carrot ribbons
• 1/2 small red onion, thinly sliced
• 4 tablespoons fresh basil, roughly chopped
• Chicken
• 1 pound ground chicken
• 1 pound uncooked Italian chicken sausage, (about 2 links), casings removed
• 3/4 Cup mozzarella cheese, grated
• 1/4 Cup plain breadcrumbs
• Assembly
• 6 Kaiser rolls, split
• 6
• 1/4Ó slices beefsteak tomato
• Canola oil to brush grill rack

Instructions

• Preheat gas grill to medium-high heat
• Aioli
• In a small bowl, add mayo, capers, wine, lemon and garlic. Mix until well blended.
• Cover and refrigerate.
• Salad
• In a medium bowl, add olive oil, lemon juice, salt and pepper. Whisk together until blended. Add lettuce, carrot, onion and basil and mix until coated. Cover and refrigerate.
• Chicken
• In a medium bowl, add chicken, sausage, cheese and breadcrumbs. Mix to combine. Form into 6
• 3/4Ó thick patties.
• Brush grill rack with canola oil. Place patties on hot grill and cook for 6-7 minutes on each side, when done, juices will run clear when gently pressed.
• Place cut side of buns on the grill for about 30 seconds to toast.
• Assembly
• To assemble, spread aioli on bottom bun, top with tomato slice, then patty and salad. Spread aioli on top bun and then place on burger. Serve with a glass of Sutter Home Chardonnay.