Salt burgers lightly and reduce heat to medium-low.
Continue cooking 5 to 6 minutes per side until thoroughly
cooked through. While burgers are cooking, combine wine,
shallots, sugar, mustard and thyme in a saucepan. Cook
over high heat 5 to 6 minutes until liquid is reduced to
3/4 cup. Remove burgers from skillet and keep warm. Add
wine mixture to skillet and stir over medium heat to
combine with pan juices. Whisk in butter and parsley.
Spoon sauce over burgers and serve.

RECIPES WITH THIGH & DRUMSTICKS
If you haven't liked dark meat up until now, try these
recipes with an open mind. Thigh meat, drumsticks, or the
meat from any well-exercised muscle, has more flavor and is
apt to be juicier. If Frank were going by taste alone and
forgetting about calories, he would always choose thigh
meat.
I was present at a taste testing at Perdue when Teri
Benson, a Food Technician, asked the dozen or so
participants to rate the flavor of various parts of a
chicken. The chicken was ground and fried in patties so
none of us could identify which parts we were eating. We
also couldn't be influenced by what our neighbors thought
because each patty was coded and the breast meat or the
thigh meat on my plate was in a different position from
what they'd be on my neighbor's plate. The test was
replicated with many different groups, but the results were
fairly uniform: people prefer the flavor and juiciness of
thigh meat. Try a few of these recipes; you may discover
some new family favorites.