Rosemary-Cherry Chicken Burgers
Ingredients
Vegetable oil for grill rack
2 pounds freshly ground chicken
½ cup finely chopped *fresh pitted bing cherries
2 tablespoons minced bottled sweet cherry peppers
2 tablespoons SUTTER HOME PINOT NOIR
2 teaspoons minced fresh rosemary
2 teaspoons kosher salt, divided
½ teaspoon fresh ground black pepper
6 ounces goat cheese
Black Cherry Vinaigrette
¼ cup COLAVITA extra virgin olive oil
4 tablespoons black cherry preserves (labeled as spreadable fruit), divided
1 tablespoon SUTTER HOME PINOT NOIR
1 tablespoon balsamic vinegar
Extras
6 kaiser rolls, from bakery, split horizontally
3/4 cup mayonnaise
12 burger size pieces leaf lettuce
12 1/3” thick tomato slices, from medium ripe yellow heirloom tomato
Instructions
In a grill prepare a medium-hot fire. Oil grill rack. In a large bowl combine ground chicken, cherries, cherry peppers, 2 tablespoons Pinot Noir, rosemary, 1½ teaspoons salt, and pepper. Shape into 6 patties. Press quarter size indention in center. Sprinkle patties with remaining ½ teaspoon salt and cook 8 to 10 minutes, turning once. During last couple minutes of cooking sprinkle with goat cheese then cover grill. While burgers are cooking, whisk together olive oil, 1 tablespoon black cherry preserves, 1 tablespoon Pinot Noir and vinegar in small bowl. Set aside. Toast cut side of rolls on grill during last few minutes of cooking. Stir remaining 3 tablespoons preserves into mayonnaise and spread on cut sides of bread. Toss lettuce with vinaigrette in medium bowl, draining excess. Top bottom bun with burger then with lettuce and 2 slices of tomato. Replace top bun. Servings: 6 * Frozen unsweetend cherries may be substituted if fresh are not in season. Thaw then pat dry.