Chicken Cordon Blue Burgers with Mushroom Pesto

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.


Ingredients Mushroom Pesto
3 garlic cloves
8 ounces Baby Portobello’s
½ cup toasted walnuts
1 cup of baby spinach
1 cup Italian parsley
½ cup freshly grated Parmesan
¾ cup Colavita Extra Virgin Olive oil
Salt and pepper to taste
1lb ground chicken
½ cup grated onion
1-½ cups bread crumbs
½ cup Sutter Home Chenin Blanc
1 teaspoon salt
½ teaspoon pepper
4 slices Canadian ham
8 slices Gruyere Cheese
Colavita Extra Virgin Olive, for brushing the grill rack
4 Kaiser Rolls, split



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mushroom pesto, put the garlic, mushrooms, and walnuts in the work bowl of a food processor and pulse until finely chopped. Add the spinach, parsley, cheese, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To make the patties, combine chicken, onion, breadcrumbs, wine, salt, and pepper. Mix well. Divide the mixture up into 4 patties. Take each patty and make into a bowl shape. Stuff the patty with 1 slice of ham and 2 sliced of cheese. Close the patty very well, as the cheese may seep out of the patty if not secured. Brush the hot grill rack with the olive oil. Place the patties on the center of the rack, cover, and grill 6-7 minutes per side. During the last few minutes of cooking put the rolls on the outer edges of the rack to toast very lightly. To assemble the burgers, place the patty on top of the bottom roll. Place 2 tablespoons of pesto onto of the patty. Add the top of the roll and serve. Makes 4 burgers.