Chicken Burgers with Craisins and Yogurt Poppy Seed Sauce
Poppy Seed Sauce
1/2 cup yogurt
1/2 teaspoon poppy seed
2 tablespoon pineapple juice
3 pounds ground chicken
1 bunch finely chopped green onion
15 finely crushed multi-grain crackers
2 tablespoons Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons rosemary
1 1/2 teaspoons fresh ground pepper
11/2 teaspoons chopped cilantro
1 1/2 teaspoons garlic salt
1 1/2 teaspoons corn starch
3 tablespoons Sutter Home Chenin Blanc
Vegetable oil for brushing on grill rack
6 plain glazed donut, cut horizontally into halves
1 1/2 cup shredded Napa cabbage
1/3 cup Craisins
To make dipping sauce, combine all of the Poppy Seed Sauce ingredients in small bowl and mix well. Set aside.
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 chicken, eggs, onion, crackers, bread crumbs, Parmesan cheese, rosemary, pepper, cilantro, garlic salt, corn starch, and wine in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the donuts.
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.
To assemble the burgers, place a patty on the glazed side of a donut. Spoon rounded tablespoon of sauce on top of patty. Top with cabbage and Craisins. Add the donut tops, glazed side to the inside.
Makes 6 burgers.