RECIPES: Recipe Details
Bleat and Cluck
This burger came about as a result of a low-carb (diabetic friendly) diet. I adapted it from a pasta dish so that the carbs would be easier to count and control.
2 lbs chicken breasts, skinless, boneless, trimmed of fat
1/2 cup Sutter Home Chenin Blanc
1 tbs kosher salt
1 tbs freshly ground black pepper
1/2 oz fresh basil leaves, roughly chopped
5 oz goat cheese, softened
6 kaiser rolls
1 cup tomato basil sauce
Prepare the grill with direct heat on one side and indirect heat on the other. Grind the chicken and place it in a large bowl. Mix into it the wine, salt, and pepper. Form into 12 evenly sized patties, between 1/2 and 3/4 of an inch thick. Chop the basil, and in another bowl, mix it with the goat cheese. Separate the mixture into 6 portions and spread it (keeping away from the edges for a good seal) onto 6 of the patties. Place the other patties onto them, sandwiching the cheese and basil, and press them together around the edges for a good seal to prevent leaks. Place the patties over direct heat to sear them shut, about 1 minute per side, then move them to the indirect side of the grill. When done (155 F), remove the patties. Split the rolls and toast over your direct heat. When toasted, spread the tomato basil sauce onto the tops and bottoms of the rolls. Assemble and enjoy!
Charcoal smoke compliments the goat cheese quite nicely.