Just Wing It Burger with Bagna Caôda Mop and Slaw

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


This is an alternate version of my recently submitted “Just Wing It Burger with Bagna Caôda Mop and Slaw ” submitted 2 days ago. The only changes are: the chicken is purchased pre-ground; the piquillos peppers are optional. It either version is chosen I would be thrilled.
2 pounds ground chicken, preferably organic
1 tablespoon Lea & Perrins Worcestershire Sauce
2 teaspoons crushed celery seed (not celery salt)
2 ounces Cape Cod Buttermilk Ranch potato chips, crushed (about 20 chips)
1/2 cup piquillo peppers, well drained and chopped {or use roasted red peppers}, optional
1/4 cup grated sweet onion
salt and freshly ground white pepper to taste
1/3 cup Sutter Home Chardonnay, divided
1/2 cup Treasure Cave crumbled Blue Cheese…
3 tablespoons unsalted butter
5 tablespoons Colavita Extra Virgin Olive Oil
4 large cloves garlic, finely chopped
1 large pinch of ground cayenne
1/3 cup Greek-style plain yogurt, such as Oikos or Fage
1-2 tablespoons lemon juice
1 teaspoon honey Dijon mustard
1 cup celeriac, peeled and coarsely grated (from a 1/2 pound piece)
3 tablespoons fresh celery leaves, slivered (save branches for another use)
6 large potato rolls, split
6 slices ripe heirloom, local or homegrown tomato
Pam High-Heat Grilling Spray (optional)


1. Combine chicken, Worcestershire Sauce, celery seed, chips, piquiilos if using, onion, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup Chardonnay. Mix in blue cheese, distributing evenly. Form into 6 patties, 3/4″ thick, being careful not to compact mixture.
2. Oil cold grill grid liberally, with high-heat grilling spray. Turn all burners to HIGH on a covered gas grill, when hot, reduce heat to medium.
Bagna Caôda mop : In a small grill-proof saucepan, melt butter with olive oil. When hot, add garlic and cook one minute, do not allow garlic to brown. Add 1 tablespoon Chardonnay and a pinch of cayenne. Remove and keep warm near grill.
Stir yogurt with 1 tablespoon lemon juice, 1 tablespoon olive oil, mustard, and celery leaves, adding more lemon juice to taste. Combine just enough dressing with celeriac to coat and loosely bind. If dressing is too thick, add a teaspoon of Chardonnay or water, cover with plastic film and reserve.

3. Oil grid with neutral vegetable oil if you haven’t used the spray. Place patties over direct medium heat, close cover; grill 4 minutes. Flip without piercing patties, and baste grilled side with Bagna Caôda. Cover and grill 4 minutes longer. Turn once more and baste again. Avoid overcooking. Burgers are ready when nicely browned and an instant read thermometer shows 165-170 F. Baste lightly once more and remove. Brush cut side of roll bottoms with remaining Bagna Caôda. Toast rolls on grill cut side down, during last minute or so. Place a slice of tomato on bottoms, top with a burger, celeriac slaw and close rolls. Serves 6.