Fandango Chicken Salad Burgers with Fried Wonton Skins
Fried Wonton Skins
10 wonton skins
½ cup vegetable oil plus 2 tablespoons for brushing on grill rack
2 pounds ground chicken
1/2 cup grated white onion
3 cloves minced garlic
½ cup chopped basil leaves
¼ cup sliced scallions
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons Colavita olive oil
2 cups baby lettuce, washed and dried
½ cup Mandarin orange segments, drained
¼ cup sliced red grapes
½ cup sliced red onion
½ cup Gorgonzola cheese crumbles
½ cup prepared poppyseed dressing
¼ cup toasted almonds
6 good quality rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Place wonton skins on work surface and slice each into four strips. Place a large fire-proof skillet on the grill grate. Heat oil in pan and add wonton strips. Cook a few seconds on each side until golden brown. Remove to a paper towel lined plate. Set aside.
To make the patties, combine the beef, grated onion, garlic, basil, scallions, salt and pepper in a large bowl, handling as little as possible. Shape into 6 patties and brush each with olive oil. Loosely cover with plastic wrap and set aside.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side. During the last two minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
In a large bowl, combine lettuce, oranges, grapes, red onion, cheese crumbles, poppyseed dressing and toasted almonds.
To assemble the burgers, place the roll bottoms on a serving platter and top with burger patties, top with equal portions of salad and wonton skins. Add the bun tops and serve.