Croissant Cordon Bleu Burger with Cream Cheese pocket and Mushroom Sauce

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.


2 lbs ground chicken
2 teaspoons salt
1 ½ teaspoons crushed black pepper
1/3 cup Italian bread crumbs
2 Tablespoons Grey Poupon Dijon mustard
6 oz. cream cheese – cut into 6 squares
Colavita Extra Virgin Olive Oil to brush on grill
Mushroom Sauce
1 Tablespoon butter
1 lb. sliced mushrooms
1/4 cup Sutter Home Chardonnay
6 slices ham (approx. 1/8” thick)
6 large croissants, sliced horizontally
6 slices Swiss cheese
Grey Poupon Dijon Mustard



Prepare a medium-hot fire in a charcoal grill with a lid, or preheat a gas grill to medium-high heat. To make the patties, gently combine the chicken, salt, pepper, bread crumbs and Dijon mustard in a large bowl. Handling it as little as possible, form into 6 patties. Create a small pocket in each burger by gently pressing two fingers into the center, making sure not to go through the bottom of the burger. Then place a square of the cream cheese into the patty pocket and rework meat to completely cover the cream cheese. To prepare the mushroom sauce, cut an 18” piece of aluminum foil. Form the foil into a pouch and place 1 tablespoon of butter in it. Add sliced mushrooms and pour Sutter Home Chardonnay over mixture. Seal the foil around the mixture, making sure the closure is facing up so the juices do not run out. Grease the hot grill generously with Colavita Extra Virgin Olive Oil. Place the burger patties on the grill and cook for 6-9 minutes and then turn. Grill the second side for another 6-9 minutes, or until done. As you first put the burgers on, also place the mushroom sauce foil pouch over a very hot spot on the grill, when you turn the burgers gently shake the pouch, being very careful not to spill any juices. Do not open the pouch until done or all the heat will escape. When you turn the burger patties, place 6 ham slices on the grill. A few minutes before the burgers and mushrooms are complete, place the croissants cut side down on the grill and turn the slices of ham. Put a slice of Swiss cheese on each patty and close the grill to allow the cheese to melt. To complete the burgers, place grilled ham and burger patties on the bottom halves of the croissants. Place a spoonful of mushroom sauce on the patties. Spread additional Grey Poupon Mustard on the top of the croissant and place on top of burger. Makes 6 burgers