Wine Varietal: White Zinfandel
3 small zucchini
1-1/2 tablespoons Colavita Natural Garlic Cooking Oil Blend
1/4 teaspoon kosher salt
1/2 teaspoon fresh lemon juice
1/3 cup crumbled Treasure Cave Blue Cheese
1/3 cup shredded Swiss cheese
1/2 cup finely diced Canadian bacon
3/4 teaspoon fresh ground black peppercorns-divided
2 lbs. fresh ground skinless boneless chicken thighs
3 cloves garlic, peeled and grated
1-1/2 teaspoons salt
Vegetable oil to coat grill rack
2/3 cup mayonnaise
1 teaspoon fresh finely chopped chives
1/4 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
6 bakery-baked sesame seeded Kaiser rolls-split
1-1/2 cups roughly chopped hearts of romaine lettuce
6 thin slices heirloom or vine-ripened tomatoes
Preheat a gas grill to medium-high or prepare a charcoal grill with cover to medium-hot heat.
Cut ends off zucchini and slice zucchini lengthwise into thin strips using a mandolin or sharp knife. Discard first and last strips. Place remaining strips into a medium bowl and toss with garlic oil blend until coated. Place a large nonstick perforated grill tray on grill rack and working in two batches, place zucchini strips on tray and grill both sides until marked and slightly wilted (about 2 to 3 minutes). Return zucchini to medium bowl. Season with salt and lemon juice; toss together. Set aside.
To prepare patties, in a small bowl mix together the Blue cheese, Swiss cheese, bacon and 1/4 teaspoon ground peppercorns. Divide mixture into 6 equal portions. In a large bowl gently mix chicken, garlic, salt and 1/2 teaspoon ground peppercorns together. On work surface, divide chicken mixture into 12 equal portions. In 6 portions of chicken, encase a portion of cheese filling, as if to create 6 mini-patties. Work remaining portions of chicken around the mini-patties forming six balls. Flatten balls to form 6 patties about 2/3-inch thick. Make an indentation in center of each patty.
Brush grill rack with oil. Place patties on rack, cook covered about 5 to 6 minutes or until nicely browned on one side. Turn patties; cover and cook until juices run clear from center of patties or to desired doneness. The final minute of grilling arrange rolls cut side down on grill rack; toast lightly.
Meanwhile prepare mayo by whisking mayonnaise, chives, lemon juice and lemon peel together in a medium bowl.
To assemble burgers, stir lettuce into bowl of mayo to coat then spoon lettuce over each toasted roll bottom and top with a slice of tomato then a burger. Place equal portions of zucchini ribbons over burgers and cover with roll top.