Rosemary Garlic Chicken Burger paired with Roussanne

I found this recipe about 15 years ago and it’s been a household favorite ever since. Simple, savory, and just different enough to keep things interesting. The rosemary and garlic bring a fragrant, herbaceous twist, and when paired with a chilled glass of Roussanne? Chef’s kiss!

Roussanne’s full, silky and rich texture plays beautifully with the Swiss cheese and mayo, while the earthy side plays well with the mushrooms and garlic in the burger. Its medium acidity cuts through the richness and enhances the ripe fruit and subtle floral notes that echo the rosemary and arugula. It’s the kind of pairing that makes a casual dinner feel like a little celebration.

I’ve tweaked the recipe over time to suit our tastes, but the real game-changer? I grind the chicken myself. Yes, it’s an extra step - but trust me, the texture is worth it. Pro tip: Grind a big batch and freeze it in bulk or pre-made patties. I use my trusty KitchenAid Food Grinder.

So, get grinding, pour a glass of Roussanne, and make yourself a weeknight meal that feels like a wine country lunch!

Rosemary Garlic Chicken Burger

Serves: 4

Suggested wine pairing: 2022 Grand Klasse Roussanne

Recipe: Rosemary Garlic Chicken Burger by of Giada DeLaurentiis 

INGREDIENTS:

• 1 lb ground chicken 

• ⅓ c mayo

• 1-3 clove finely minced garlic

• 1-½  Tbsp fresh finely chopped rosemary

• ½ tsp Montreal steak seasoning

• ½ tsp garlic or kosher salt

• 1 8 oz pkg mushrooms, sliced 

• Olive oil or butter

• 4 slices Swiss cheese

• 4 small handfuls arugula

• 4 buns of choice

DIRECTIONS:

1. Add mayo, salts, garlic and rosemary to a med bowl. Stir to combine. Add ground chicken evenly over top. With a large spatula (or your hands) mix gently but thoroughly to combine ingredients. Divide into 4 equal sections.

2. In a med pan, sauté mushrooms in olive oil or butter until nice and golden brown. Season as you like with salt of choice, a little extra rosemary if you’d like, and pepper.

3. Cut 4 pieces of tin foil into 5 inch squares. Dollop equal portions of chicken onto foil and spread out with a spatula to desired thickness. I prefer a thinner patty than the recipe shows. This can be done ahead of time and put in the fridge until ready to cook.

4. Preheat grill to ~450°. Place burgers on grill with the tin foil on bottom (this prevents them from sticking). Cook for approx 2 minutes, then slide the burgers off the tin foil and cook for another 2-3 min. Flip, add cheese and cook for 3 more min (depending on your grill) and to an internal temp of 160°.

5. Serve on a bun, top with arugula and enjoy with a chilled glass of Roussanne!

   
   

 Note: Take your chicken burgers to the next level with these on the side: Rosemary and Lemon Zest Fries with Garlic Aoli