RECIPES: Recipe Details

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Manchego Stuffed Chicken Burgers in Wine and Membrillo Glaze with Crisp Grilled Chorizo and Piquillo Confetti

With a sweet wine and membrillo glaze, crispy chorizo, flavor-packed piquillo peppers, and a savory cheese stuffing, this burger brings the essence of Spain to our cookouts. Bite into the burger and you’ll discover the flavors of bacon, garlic, sage and manchego cheese, perfectly complementing the sweetness of the glazed chicken. The addition of smoked Spanish paprika to creamy mustard adds a smoky, spicy dimension to burgers that are finished with lettuce and red (Spanish) onion. This may just be my favorite chicken burger EVER, even if the title IS SIXTEEN words long. Oh, I just had a sip of Sutter Home Gewurtztraminer – Wow what a match!


5-6 large sprigs (1 bunch) fresh sage, divided
4 oz. finely shredded aged manchego cheese
1 1/2 lbs. coarsely ground chicken (white and dark – freshly ground) 1 1/4 tsp. salt, divided
1/2 cup finely chopped bacon
1/2 cup crushed Garlic Bread Nibblers
1/3 cup Sutter Home Gewurtztraminer
1/2 of a medium purple/red onion, divided
1/2 cup Sutter Home Moscato
3 oz. membrillo (quince paste)
1/3 cup Colavita light olive oil or canola olive oil blend for oiling grill rack
4 oz. Spanish chorizo, thinly sliced
1/2 cup diced piquillo peppers
4 tbsp. Grey Poupon Mild and Creamy Mustard
1 tsp. medium or hot smoked paprika
12 half-inch thick slices of french bread
12 medium leaves red lettuce


Make cheese stuffing: Finely chop enough sage leaves for 1 tsp. Add chopped sage to the shredded manchego cheese in a small bowl. Make patties and chill: Gently combine chicken, 1 teaspoon of salt, bacon, crushed nibblers and gewurtztraminer. Divide chicken mixture into six portions and form into loose balls. Form a hole in each and fill with approximately 2 tablespoons of the cheese stuffing. Press closed and flatten slightly to form a patty (in shape of bread to be used). Cover and chill until ready to cook. Cut Onion and make glaze: Slice 12 thin slices of onion and reserve. Mince enough of the remaining onion to fill 1 tablespoon. In a small heavy saucepan over a medium heat area of grill, mix minced onion, remaining 1/4 teaspoon of salt, muscat-port (or moscato) and membrillo, heating and stirring until smooth except for bits of onion. Remove from heat and reserve. Make Confetti: Dip the sage bunch in olive oil and brush heavily onto grill rack. Grill chorizo until crispy, 1-2 minutes per side. Transfer to a plate and chop. Combine with piquillo peppers and reserve. Make paprika mustard spread: Mix mustard with paprika in a small bowl. Reserve. Cook patties and heat bread: Bring grill to medium-high heat. Spoon glaze on the top and sides of each patty; spread with a brush. Using the sage bunch, coat the grill heavily with oil. Place patties, glazed-side down on grill and spoon more glaze on the uncoated surface; spread evenly. Cook approximately 6-8 minutes, turn, add more glaze and continue to cook until done (internal temperature reaches 165 degrees on thermometer). Make sure the burgers are well-coated with the glaze. Grill bread on edges of grill while cooking patties. Assemble burgers: Spread bottom bread portions with paprika mustard. Place two lettuce leaves and two onion rings on each bottom bread portion, then add a patty. Sprinkle with the Confetti; add top bread portion and serve immediately. Makes 6 burgers


This burger pairs well with the white cabernet, among others. Oh, I just had a sip of Sutter Home Gewurtztraminer – Wow what a match!