Blazing Chicken Burger with Cool Blue Cheese Slaw

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Blue Cheese Slaw:
1/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
1 teaspoon celery salt
3 cups shredded white cabbage
1/4 pound crumbled blue cheese
Basting Sauce:
1/2 cup bottled hot cayenne pepper sauce
1/2 cup butter
1 pound fresh ground skinless white chicken meat
1 pound fresh ground skinless dark chicken meat
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons Sutter Home Chenin Blanc
2 teaspoons kosher salt
2 teaspoons ground black pepper
Vegetable oil, for coating hands and brushing on the grill rack
6 round onion rolls, halved horizontally



Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the blue cheese slaw: In a small bowl, whisk together the mayonnaise, cider vinegar, sugar and celery salt. In a medium bowl, toss together shredded cabbage and blue cheese. Pour the mayonnaise mixture over the cabbage mixture and toss until the cabbage is well coated. Cover and refrigerate until ready to serve. To make the basting sauce, combine the cayenne pepper sauce and butter in a small, heavy fire-proof saucepan. Place the pan on the grill rack and stir the mixture until butter is melted, about 2 minutes. Set the basting sauce aside. To make the patties: Combine the white chicken meat, dark chicken meat, egg, bread crumbs, Chenin Blanc, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 6 equal portions, and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until browned on the bottom, about 3 minutes. Turn the patties and brush the cooked side with the basting sauce. Cook, covered for 3 minutes, and then turn the patties again and brush the cooked side with the basting sauce. Continue turning patties and brushing frequently with the basting sauce, until done, about 2-3 minutes longer. Patties are done when juices run clear when the patties are pierced in the center. Discard any remaining basting sauce. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each roll bottom with a patty, and an equal portion of the blue cheese slaw. Add the roll tops and serve. Makes 6 burgers