Blue Ridge Chicken Burger with Tipsy Grilled Peach Salsa

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 pounds boneless, skinless chicken thighs, cut into 1 inch chucks
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup coarsely chopped cilantro leaves, packed
1/2 cup finely diced red bell pepper
3 tablespoons minced garlic
3 tablespoons minced onion
3 tablespoons peach preserves
3 tablespoons Sutter Home Chenin Blanc
3 ripe peaches, halved with stone removed
Vegetable oil for brushing the grill
3 tablespoons prepared horseradish
3 tablespoons fresh chopped mint leaves
2 cups smoked Gouda, shredded
6 Kaiser rolls, split
2 tablespoons Colavita extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper to taste
3 cups, packed, mesclun greens, rinsed and dried



Preheat a gas grill to medium high heat. For the patties: Coarsely grind the chicken thighs in batches in a food processor to avoid over grinding. Remove the ground chicken to a large bowl and add the salt, pepper, cilantro, red bell pepper, garlic, and onion. Mix until evenly combined. Form into 6 patties, place on a clean plate loosely cover with plastic wrap and refrigerate for at least 20 minutes.For the tipsy grilled peach salsa: Whisk the peach preserves and the Chenin Blanc in a small bowl until combined. Dip the cut sides of each peach in the wine mixture. Brush the grill racks with oil and place the peaches cut side down on the hot grill. Grill for 2 to 3 minutes. When the peaches are well marked, remove from the grill, remove the skins and dice into 1/4 inch pieces. Add the diced peaches, horseradish and mint leaves back to the remaining wine mixture, stir to combine. Set aside. Brush the racks again with oil and place the chicken patties on the grill, cover and grill approximately 4 minutes, turn, cover and grill an additional 4 minutes, or until done. Divide the shredded gouda evenly to the tops of the 6 burgers. Place the rolls cut side down on the outer edges of the grill, cover and cook an additional 1-2 minutes or until the cheese is melted and the rolls are golden brown. Whisk together the olive oil, vinegar, lemon juice and worcestershire sauce in a small bowl and season with salt and pepper. In a large bowl add the salad mix and toss with just enough dressing to coat the leaves. To assemble the burger: To each bun bottom add an equal amount of salad mix and a cheese covered pattie. To each cheese covered pattie add an equal amount of the salsa and the top bun. Serve warm