Wine Varietal: Zinfandel
2 pounds ground chicken breast
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon hot pepper sauce (like Frank’s)
1/4 cup crumbled blue cheese (prefer Cabrales)
1/2 teaspoon ground celery seed
1 teaspoon minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Blue Cheese Chop Chop Salad:
1/4 cup Cabrales blue cheese
1/2 cup sour cream
1/8 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons chopped red onion
2 cups chopped romaine
1/2 cup chopped celery
1 cup hot pepper sauce (like Frank’s)
2 teaspoons white vinegar
2 tablespoons honey
1 stick butter, melted
vegetable oil for grill rack
6 sourdough rolls, split
2 tablespoons melted butter
Preheat gas or charcoal grill to medium high heat.
To make the patties, combine all “Patties” ingredients in a medium bowl and mix until combined, without overmixing. Divide meat mixture into six equal patties. Make a small indent in the center of each patty and chill until ready to grill.
To make the Blue Cheese Chop Chop Salad, combine the blue cheese, sour cream, black pepper, salt, and garlic in a small bowl; mix until well combined. Add onion, romaine, and celery to a medium bowl; pour blue cheese mixture over the vegetables and toss to combine. Chill until ready to serve.
Add “Buffalo Sauce’ ingredients to a 1-quart fireproof saucepan and whisk to combine. Set on preheated grill and simmer 10 minutes. Set aside until needed.
Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover and cook each side 6 minutes, or until cooked through. Baste the patties with the buffalo sauce as they cook.
Lightly brush the cut side of each roll with butter and place buttered-side down on the outer edges of the rack to warm and slightly toast (about 1-2 minutes).
To assemble each burger, place a burger on each roll bottom, then heap a mound of the Blue Cheese Chop Chop Salad on top each burger. Top with the roll tops.