The Bull Frog Flats Chicken Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Salsa Ranch Slaw:
4 cups (bagged)
3 color Deli Slaw
1 medium tart apple, such as a Granny smith
3/4 cup prepared salsa-ranch dressing
2 pounds ground boneless, skinless chicken breasts
3 teaspoons granulated chicken bullion
3 teaspoons ground cumin
1 tablespoon firmly packed light brown sugar
1/2 pound thick sliced pepper bacon, diced
1/2 cup diced red bell pepper
1/2 cup diced sweet onion
1 seven ounce can diced green chilies
1 cup frozen whole kernel corn
1 and 1/2 cups grated pepper jack cheese
Vegtable oil for brushing on the grill rack.
6 kaiser rolls, split



Heat gas grill to medium high. Prepare the salsa ranch slaw. Place the dry deli slaw in a bowl. Core and dice the apple (do not peel) Add the apple to the dry slaw and stir in the salsa-ranch dressing. Season the chicken with the bullion, cumin and sugar, mixing well. In a fire proof skillet cook the diced bacon until brown and crisp. Remove the bacon from the drippings. Stir the red bell pepper and sweet onion into the bacon drippings and cook until onion is transparent. Set the skillet off the flame and cool approximatley 10 minutes. Stir the corn and diced green chilis (undrained)into the pepper, onion and bacon drippings. Stir this mixture into the seasoned chicken, mixing well. Stir in the grated cheese making sure the mixture is well combined. Shape into 6 equal size patties. Reduce the grill heat to medium. Brush the grill with the vegatable oil and grill 5 to 6 minutes on each side until burgers are well done. Remove the patties and clean the grill with a wire brush. Lightly oil the grill again and toast the rolls. To assemble the burgers, place pattie on the bottom half of a toasted roll, top with the slaw and top half of the roll.