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Bistro Chicken Burger with Field Greens, Cherry Vinaigrette, Toasted Pecans and Chevre

Intro: This burger was inspired by my love for the traditional field greens salad with fruits and nuts. In my opinion, the only thing missing was a juicy burger and toasted roll. Inspiration is the mother of invention –presenting my Bistro Chicken Burger with Field Greens, Cherry Vinaigrette, Toasted Pecans and Chevre.

Ingredients 

Cherry Vinaigrette:
1/4 cup pecans, chopped
4 ounces bacon, chopped into small pieces
1/4 cup Sutter Home Sauvignon Blanc (also used in Patties)
1/3 cup red wine vinegar
1/4 cup dried cherries (also used in Patties)
1 tablespoon shallots, minced
1/3 cup honey
3/4 cup Colavita Extra Virgin Olive Oil (also used in Patties)
2 tablespoons fresh basil, chopped

Patties:
2 pounds ground chicken breast
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons dried cherries (also used in Vinaigrette)
1/4 cup bread crumbs
2 teaspoons Colavita Extra Virgin Olive Oil (also used in Vinaigrette) 1/4 cup Sutter Home Sauvignon Blanc (also used in Vinaigrette) Vegetable oil for brushing on the grill rack
6 ciabatta rolls, split
3 ounces baby field greens 6 ounces chevre cheese

Instructions 

Preheat the gas grill to medium-high, approximately 400 degrees. To make the Cherry Vinaigrette, place a small fireproof skillet on the grill rack, over direct heat. Add the chopped pecans to the skillet and toast lightly, about 3 to 5 minutes, stirring often. Remove the pecans form the skillet and set aside until needed. Add the chopped bacon to the skillet and fry over direct heat 5 to 7 minutes, or until crispy. Transfer the bacon to a plate lined with paper towels and set aside until needed. Place a 2-quart fireproof saucepan on the grill rack, over direct heat, and add the 1/4 cup Sutter Home Sauvignon Blanc, vinegar, 1/4 cup dried cherries, shallots and ginger root and allow to simmer 7 to 10 minutes, to plump up the cherries and infuse the vinegar with the other flavors. Remove from heat and allow to cool 15 minutes. Add the cherry and vinegar mixture and honey to a blender. Turn the blender to a medium speed (vented, by keeping the lid slightly open as the hot liquid may make the top pop off). While the blender is running, drizzle 3/4 cup Colavita Extra Virgin Olive Oil in a thin stream into the blender (either through the top with the center plug removed or by opening the top slightly). Blend several seconds, or until the oil is well blended in. Transfer the contents to a medium bowl and add the bacon and basil; stir until well combined. Set aside until needed Begin making the patties by combining the ground chicken breast, salt, ground black pepper, 2 tablespoons dried cherries, bread crumbs, 2 teaspoons Colavita Extra Virgin Olive Oil and 1/4 cup Sutter Home Sauvignon Blanc in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack, cover, and cook each side 5 to 7 minutes, or until internal temperature reaches 165 degrees F. when tested with a quick-read thermometer. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. In a medium bowl, add the field greens, pecans and bacon. Drizzle the Cherry Vinaigrette over the greens and toss to combine. Set aside until needed. To assemble the burgers, spread about 1 ounce of the chevre over the bottom cut side of each roll. Place a patty over the chevre on the cut side of each roll bottom and top each patty with a generous portion of the field greens and Cherry Vinaigrette. Add the roll tops and serve. Makes 6 burgers

Comments 

I prefer a mild and creamy chevre in this recipe. Please note those items that were used more than once - there are only 16 ingredients used. Thank you.