Upstate City Chicken Burgers with Highfalutin Pretzel Slaw

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Highfalutin Pretzel Slaw:
1/3 cup mayonnaise
1 tablespoon Grey Poupon® Dijon Mustard
2 tablespoons Sutter Home Pinot Noir Wine
1 teaspoon molasses
1/4 golden raisins
2 1/2 cups Pretzels Olde Tyme Sticks
Upstate City Chicken Burgers:
1 tablespoon caraway seeds
1 pound ground veal
1 pound ground pork
1/3 cup finely diced celery
1 1/2 teaspoons poultry seasoning
1 teaspoon garlic salt
2 tablespoons Colavita extra virgin olive oil
6 potato rolls, split



Preheat gas grill to medium-high heat, preheat for at least 15 minutes. Highfalutin Pretzel Slaw: In medium bowl whisk together mayonnaise, mustard, wine and molasses. Add raisins and pretzels, toss to coat. Cover and refrigerate until ready to serve. Upstate City Chicken Burgers: When grill is heated, place caraway seeds in small heavy skillet. Cook the seeds on grill shaking skillet frequently, 1-2 minutes until golden and smell fragrant. Place seeds in heatproof bowl to cool. In large bowl quickly mix (do not over mix) cooled caraway seeds, veal, pork, celery, poultry seasoning,and salt. Divide mixture into 6 equal portions, gently shape into patties, to fit rolls. Brush both sides of patties with olive oil. Place patties on grill and close cover. Grill turning once 6-7 minutes on each side, or until internal temperature reaches 160 F. During last 2 minutes of grilling, lightly toast rolls, cut side down on outer edges of grill. Place patties on bottom halves of rolls, top with pretzel slaw, add roll top and serve. Makes 6 burgers