Sun Dried Tomato and Maytag Blue Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


for Maytag Blue Spread–1/4 cup extra-virgin olive oil (Colavita)
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Italian seasoning
1/8 teaspoon coarsely ground mixed peppercorns
3 ounces Maytag blue cheese, crumbled
for the burgers–2 pounds ground chicken (light and dark meat)
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup finely chopped red onions
2 tablespoons chopped fresh oregano
1 teaspoon sea salt
1/2 teaspoon grated lemon zest
1/2 teaspoon coarsely ground mixed peppercorns
vegetable oil for brushing on grill rack
6 (4-inch square) focaccia or ciabatta rolls, split
1-1/2 cups watercress
1 cup roasted sweet red bell pepper slices, jarred (Vlasic) or freshly roasted
6 very thin slices of red onion



To prepare Maytag blue spread, combine oil, vinegar, shallots, Italian seasoning
and pepper in small bowl; whisk well. Stir in blue cheese. Cover and set aside.
Prepare gas grill for medium-hot heat. To make the patties, combine the chicken, tomatoes, onions, oregano, salt, and zest in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form patties to fit rolls. Sprinkle with ground pepper; press in lightly. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side or until juices run clear. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last minute of grilling.
Spread Maytag spread on cut sides of rolls. To assemble the burgers, place
equal portions of watercress on each roll bottom, patty, and equal portions of the red peppers and an onion slice. Add roll tops and serve.