Big Bleu Rooster Fiesta Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs Ground Chicken
1/2 cup Sutter Home Zinfandel
1/4 cup Grey Poupon mustard
1 T Mama Dash salt free (seasoning blend)
1 t Black pepper
1/2 t Cayenne pepper
1 t Salt
2 cups Roasted red pepper flavor kettle chips, crushed
2 Egg whites (mixed until frothy)
6 oz Blue cheese (crumbled)
3 T Oil (for brushing the grill)
6 slices Pepper Jack cheese
6 Onion Buns
6 T Cucumber dressing
6 slices Tomato (1/2" thick)
6 leaves Romaine lettuce (cut in half crosswise)



1. In a large mixing bowl, combine the chicken, wine, mustard, seasoning blend, black pepper, cayenne pepper, salt, crushed chips and egg whites. Using hands mix lightly to combine. Refrigerate for 30 minutes. 2. Divide meat into 12 equal sections. Roll each into a ball. 3. Flatten each ball between plastic wrap to make a thin round patty. 4. Arrange 1 oz of the blue cheese into the center of six patties. 5. Place the remaining six patties over the six patties with the cheese in the middle. Seal the ends well by pressing firmly and remolding into a circle. 6. Grill patties over medium-medium high heat for 5-6 minutes. Flip patties and grill five minutes more or until done. Remove patties from the grill, invert on a plate. Top each burger with a slice of pepper jack cheese. Cover loosely with foil. Let stand 5 minutes before serving. 7. Lightly toast the inside of the onion buns over the same heat. (2-3 min.) 8. Place a cooked patty on the bottom onion bun (cheese side up). 9. On the top onion bun, put one T cucumber dressing, a tomato slice, and two lettuce leaves (one complete leaf). Stack the two buns together. Enjoy.