1 1/2 cupwhite wine — preferably Pinot Grigio
1/2 large sweet onion — finely diced
3 med cloves garlic — minced
3/4 lbs ground chicken breast
3/4 lbs ground chicken thighs
1 1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 teaspoon Dijon mustard
12 ounce frozen chopped spinach — thawed and squeezed dry of all liquid
3 ouncegrated Swiss cheese
1/2 cup plain bread crumbs
Olive oil
6 sourdough rolls — split horizontally
6 sliceSwiss cheese
6 slice beefsteak tomato

Put wine, onion and garlic into medium saucepan. Bring to a boil over
medium-high heat and reduce until about 2 tablespoons of liquid is
remaining. Pour reduced wine mixture into shallow pie plate and let cool
to room temperature.

Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper,
mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture.
Gently combine (do not over mix!) and form into 6 patties. If using gas
grill, preheat to high. Brush the grids with olive oil, turn to medium
heat and place patties on grill. Close lid and grill for 10 minutes. Flip
burgers over, close lid, cook for about 6 more minutes. Brush both sides
of rolls with olive oil, place on grill, place 1 slice Swiss on each
burger and close lid for about 30 seconds. Check rolls and remove when
golden brown. Remove burgers as soon as cheese melts a little. Place
patties on rolls, top with tomato slices and serve.

You can also make these inside the house. Preheat large frying pan over
medium heat. Add enough olive oil to coat bottom of pan and heat. Add the
patties and cover pan for 10 minutes. Flip burgers over, cover pan and
cook for about 6 to 8 minutes more or until juices run clear. Top with
Swiss and replace cover until cheese melts. Buns can be browned under the
broiler.