Manchego Stuffed Chicken Burgers in Wine and Membrillo Glaze with Crisp Grilled Chorizo and Piquillo Confetti

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


5-6 large sprigs (1 bunch) fresh sage, divided
4 oz. finely shredded aged manchego cheese
1 1/2 lbs. coarsely ground chicken (white and dark – freshly ground) 1 1/4 tsp. salt, divided
1/2 cup finely chopped bacon
1/2 cup crushed Garlic Bread Nibblers
1/3 cup Sutter Home Gewurtztraminer
1/2 of a medium purple/red onion, divided
1/2 cup Sutter Home Moscato
3 oz. membrillo (quince paste)
1/3 cup Colavita light olive oil or canola olive oil blend for oiling grill rack
4 oz. Spanish chorizo, thinly sliced
1/2 cup diced piquillo peppers
4 tbsp. Grey Poupon Mild and Creamy Mustard
1 tsp. medium or hot smoked paprika
12 half-inch thick slices of french bread
12 medium leaves red lettuce



Make cheese stuffing: Finely chop enough sage leaves for 1 tsp. Add chopped sage to the shredded manchego cheese in a small bowl. Make patties and chill: Gently combine chicken, 1 teaspoon of salt, bacon, crushed nibblers and gewurtztraminer. Divide chicken mixture into six portions and form into loose balls. Form a hole in each and fill with approximately 2 tablespoons of the cheese stuffing. Press closed and flatten slightly to form a patty (in shape of bread to be used). Cover and chill until ready to cook. Cut Onion and make glaze: Slice 12 thin slices of onion and reserve. Mince enough of the remaining onion to fill 1 tablespoon. In a small heavy saucepan over a medium heat area of grill, mix minced onion, remaining 1/4 teaspoon of salt, muscat-port (or moscato) and membrillo, heating and stirring until smooth except for bits of onion. Remove from heat and reserve. Make Confetti: Dip the sage bunch in olive oil and brush heavily onto grill rack. Grill chorizo until crispy, 1-2 minutes per side. Transfer to a plate and chop. Combine with piquillo peppers and reserve. Make paprika mustard spread: Mix mustard with paprika in a small bowl. Reserve. Cook patties and heat bread: Bring grill to medium-high heat. Spoon glaze on the top and sides of each patty; spread with a brush. Using the sage bunch, coat the grill heavily with oil. Place patties, glazed-side down on grill and spoon more glaze on the uncoated surface; spread evenly. Cook approximately 6-8 minutes, turn, add more glaze and continue to cook until done (internal temperature reaches 165 degrees on thermometer). Make sure the burgers are well-coated with the glaze. Grill bread on edges of grill while cooking patties. Assemble burgers: Spread bottom bread portions with paprika mustard. Place two lettuce leaves and two onion rings on each bottom bread portion, then add a patty. Sprinkle with the Confetti; add top bread portion and serve immediately. Makes 6 burgers