Spicy Stuffed Buffalo Chicken Burgers with Cheesy Garlic Buns

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.


Ingredients Blue Cheese Stuffing
8 ounce block cream cheese, light or regular, slightly softened
4 ounces Blue Cheese, crumbled
1 1/2 teaspoons seasoned salt
Buffalo Chicken Patties
1/3 cup sweet onion, minced
4 tablespoons Chardonnay
1 pound ground chicken, well chilled
4 tablespoons finely chopped chives
1/4 cup hot wing sauce
1 teaspoon seasoned salt
Blue Cheese and Garlic Spread
1/4 cup butter, softened
1 clove garlic, finely minced
2 ounces blue cheese
3 tablespoons mayonnaise
Vegetable oil, for brushing on the grill rack
6 (4 1/2-inch) soft Kaiser rolls, split
12 California avocado slices



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the stuffing, mash the cream cheese, blue cheese and seasoned salt in a small mixing bowl with a fork. Put mixture in refrigerator to chill while making burger patties. To make the patties, in a small dish first combine the onion and Chardonnay and set aside for 10 minutes to reduce the sharpness of the onion. After 10 minutes, in a large bowl combine the onion and Chardonnay mixture with the ground chicken, chives, hot wing sauce and seasoned salt, handling the meat as little as possible to avoid compacting it. Form the mixture into 12 thin patties the same size as the diameter of the rolls. Remove the blue cheese mixture from the refrigerator and divide that mixture into 6 equal portions and form each portion into a patty which will be just slightly smaller than the chicken patties. Put one blue cheese stuffing round on top of one chicken patty and then put a second chicken patty on top, gently joining the edges all around until the stuffing is completely covered. Set aside to make the blue cheese and garlic spread. To make the blue cheese and garlic spread, in a small mixing bowl mash the butter and garlic and then add the blue cheese and mayonnaise. Mix together until the mixture is combined. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until cooked through, 10 to 11 minutes on each side. The internal temperature should reach 165 degrees. While the patties are cooking, spread the blue cheese and garlic spread on the cut sides of the rolls. Once the patties are cooked, place the rolls, cut side down, on the grill rack for 1 minute to toast lightly. To assemble the burgers, on each roll bottom, place 2 avocado slices and then place each patty on top. Cover with the roll tops and serve. Makes 6 burgers