Chicken Cordon Bleu Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Honey Mustard Mayonnaise
¼ cup honey
¼ cup Dijon mustard
¼ cup mayonnaise
½ teaspoon Worcestershire
2 pounds mushrooms, cleaned and sliced
3 tablespoons butter
2 pounds ground chicken
4 green onions, minced
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons pepper
¼ cup parsley
6 thin slices black forest ham
6 slices mozzarella cheese
6 slices swiss cheese
Vegetable oil for the grill
6 cibiatta rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Honey-Mustard Mayonnaise combine the honey, Dijon mustard, mayonnaise and Worcestershire. Mix well, cover and keep refrigerated until ready to use. Place a medium-size heat-proof skillet on the grill. Add the butter and melt. Add the mushrooms and cook and cooked through, about 7 to 10 minutes. Place on the side of the grill to just keep warm. To make the patties, combine the chicken, green onion, garlic, salt, pepper and parsley. Mix until just mixed through. Divide mixture into 6 equal portions. Shape each portion to fit the bun, making sure the patties are of equal thickness. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook, turning once until just cooked through, about 5-7 minutes per side. Once the burgers are turned, top each burger with the ham, mozzarella and swiss cheese and cook 5 to 6 minutes longer. During the last few minutes of grilling, place the rolls, cut side down, on the edges of the grill to warm through and until lightly browned. To assemble the burgers, spread the cut sides of the rolls with the honey-mustard mayonnaise. Top with a lettuce leaf, a patty and spoon the mushrooms on top of each patty, dividing equally. Top with the top roll and serve. Makes 6 burgers.