Chicken and Apple Cordon Bleu Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Chive-Honey Dijon Spread:
1 cup fresh chives, finely chopped
1 cup mayonnaise
2 tablespoons whole-grain dijon mustard
4 tablespoons honey
Pinch of salt
Pinch of black pepper

2 pounds freshly ground chicken
4 garlic cloves, minced
1 tablespoon fresh thyme, roughly chopped
1 egg, beaten
1/4 cup fresh breadcrumbs
1 1/2 teaspoon salt
1 teaspoon black pepper

Vegetable oil, for brushing on the grill rack
2 Granny Smith apples, sliced thinly
1 tablespoon fresh lemon juice
6-12 slices Canadian bacon (any smoked ham may be substituted) depending on size of brioche rolls, one or two slices required for each burger.
3/4 pound Gruyere cheese (Swiss/Emmentaler may be substituted), sliced thinly
6 Brioche rolls (Challah rolls may be substituted), split


To make the spread, combine together the honey, mustard, salt and pepper in a small bowl and whisk together well. Add the chives and mayonnaise and stir to blend well. Cover with plastic wrap and refrigerate until serving.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine together the chicken, garlic, egg, thyme, breadcrumbs, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Shape in to 6 patties to fit the bun size.

To prepare the apples, cut them each in half, take out the core and slice thinly. Place them neatly in a shallow bowl/plate and drizzle with lemon juice. Cover with plastic wrap and set aside.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add the Canadian bacon and cook until brown on both sides. Wrap in foil to keep warm.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread the chive-honey dijon spread on the cut side of roll tops. Place 1-2 slices of Canadian bacon on each roll bottom, followed by a cheese-topped patty, and an equal row of apple slices for each. Add roll tops and bon appetite!

Makes 6 Burgers