Buffalo Chicken burger w/ 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.


½ tsp kosher salt
½ tsp fresh ground black pepper
1 tsp smoked paprika
1 egg
¼ cup whole milk
½ cup coarse bread crumbs
2 lbs ground chicken thighs
4 tbsp olive oil

4 oz unsalted butter
1 large clove of garlic minced
½ cup hot sauce
½ tsp kosher salt

2 cups Napa cabbage
1 1/2 cup leeks
½ cup carrots (Shredded)
½ tsp salt
½ tsp fresh ground black pepper

1 cup mayonnaise
1 cup sour cream
2 tsp lemon juice
¼ cup fresh flat leaf parsley (roughly chopped)
1 tsp clover honey
1 cup Roquefort blue cheese

6 medium crusty potato rolls


Prepare a medium hot fire in a charcoal grill or set a gas grill to medium heat.

Lightly whisk the salt, pepper, paprika, egg and milk in a large metal bowl. To this mixture you will fold in the bread crumbs then the ground chicken. Continue carefully mixing and folding until everything is well incorporated. Cover the mixture with plastic wrap and refrigerate for later use.

Put a medium sized saucier on the grill and add garlic and butter. When butter is fully melted and starting to foam a little, removed from heat and whisk in hot sauce and salt. Set aside.

Finely shred the cabbage and carrots and place into a medium mixing bowl. Cut top off leek and slice off roots, discard these. Cut the remaining stalk in half and chop, you should now have leeks slices that look like the shredded cabbage. Thoroughly wash the leeks in cold running water to remove all dirt, pat them dry with paper towel, and then add to the bowl with the cabbage and carrots. Toss with the salt and pepper, cover with plastic wrap, and refrigerate.

In a food processor add mayonnaise, sour cream, lemon juice, parsley, honey, and half of the blue cheese. Pulse until well mixed and the mixture is a bit creamy smooth. Move to a small mixing bowl and gently fold in the remaining blue cheese crumbles. Cover and refrigerate.

Remove the chicken mixture from the refrigerator. Using gloved hands form the mixture into (6) ½ inch thick patties to fit the buns.Brush the grill with olive oil then lightly brush each patty with the hot sauce mix and place on a grill. Cook each side 4-5 minutes continuously applying (basting)with hot sauce mix as it grills.

Grill the rolls, cut sides down, around the edges of the grill until they are lightly toasted. Remove patties from grill onto a plate then cover with a single layer of foil and let rest. While these are resting fold the blue cheese dressing with the slaw mixture reserving about ¼ cup of the blue cheese for spreading.

To assemble, spread a very thin layer or the dressing on the bottom buns, then a chicken patty, and then equal portions of slaw mix. Finish with top bun and serve!