Wine Varietal: Sauvignon Blanc
Ingredients for Waldorf Salsa:
1 medium sweet/tart crisp apple, peeled, cored, and finely diced
1 teaspoon freshly squeezed lemon juice
1/2 cup red seedless grapes; cut into halves
1 rib celery; thinly sliced
1/2 cup mayonnaise
1 teaspoon Dijon mustard
Ingredients for Patties:
2 pounds ground chicken
3/4 cup prepared mashed potatoes
2 teaspoons kosher salt
1/4 cup minced shallots
1/2 cup sour cream
2 tablespoon fresh chives; snipped
Colavita Olive Oil for grill
6 (6-inch) crusty French rolls; split lengthwise
1/2 teaspoon smoked sea salt
1/4 teaspoon freshly ground black pepper
6 ounces Edam cheese; very thinly sliced and cut into strips about 1-1/2 inches wide
2 cups mixed micro-greens; loosely packed
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make salsa, in a small bowl combine apple, lemon juice, grapes, celery, mayonnaise, and mustard; stir together until blended. Cover and refrigerate until ready to assemble burgers.
Put ground chicken into a large bowl with potatoes, kosher salt, shallots, sour cream, and chives. Blend together with a fork or hands just until mixed. Divide the mixture into 6 equal portions and form into oblong patties to fit the shape of the rolls. Do not tightly compact the meat.
When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4- to 7-minutes per side. Make sure juices from the meat run clear and not pink. During the last few minutes of cooking, place the rolls, cut side down on the sides of the grill to lightly toast.
To assemble burgers, spread an equal portion of the salsa on the bottom half of each roll, and then sprinkle the sea salt and black pepper over the salsa on each roll. Top the salsa with an equal portion of the cheese and then a cooked patty. Cover the length of the patty with an equal portion of the micro-greens. Add roll tops and serve. Makes 6 burgers.