RECIPES: Recipe Details
CHICKEN-BACON PATTY MELT WITH GRILLED ZUCCHINI RIBBONS IN BROWN BUTTER ‘N GARLIC
Chicken patties are a favorite to grill as an alternative to a beef burger. My chicken patty creation is nicely seasoned with fresh basil, onion, garlic and Sutter Home White Merlot. I went with ground chicken thighs for moisture and flavor. The mayo is lemony with fresh thyme added. I tossed grilled zucchini ribbons with brown butter and garlic which is the last topping for my patty after the melted cheese and bacon. Layers of flavor make this chicken patty special.
LEMONY THYME MAYO SPREAD
2/3 cup mayonnaise
1/2 teaspoon fresh squeezed lemon juice
1/2 teaspoon lemon zest
1 tablespoon fresh minced thyme
12 slices center cut applewood smoked bacon
Reynolds wrap non-stick foil
2 pounds fresh ground skinless, boneless chicken thighs
1/4 cup minced green onions (include some green top)
1/4 cup minced fresh basil leaves
1/4 cup Sutter Home White Merlot
3 cloves garlic, peeled, grated or squeezed
1-3/4 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 baby zucchini (about 6-inches-long by 1-1/2 inches in diameter)
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon Colavita Balsamic Vinegar
1 teaspoon kosher salt
3 tablespoons unsalted butter
2 medium cloves garlic, minced
Vegetable oil to brush grill rack
6 slices California Baby Swiss cheese
6 sesame seeded quality hamburger buns, split horizontally
6 pieces Boston lettuce to fit rolls
6 slices vine-ripen tomatoes
Preheat a gas grill to medium-high or prepare a charcoal grill fire to medium-hot.
For spread, in a small bowl, stir mayonnaise, lemon juice, lemon zest and thyme together. Refrigerate covered until needed.
Cook bacon on grill side burner or rack in a fireproof skillet until crisp. Drain on a paper towels. Wrap bacon in foil to keep warm and set aside.
For patties, in a large bowl combine chicken, onion, basil, wine, garlic, salt and pepper. Gently mix together. Form 6 patties, place on a platter and make an indentation in center of each patty. Cover with foil and refrigerate.
For zucchini ribbons, trim ends and slice zucchini lengthwise into 1/4-inch-thick ribbons. Discard ends, first and last strips. In a medium bowl, whisk olive oil and balsamic vinegar together. Add ribbons to bowl; toss to coat. Lay ribbons on a large nonstick perforated grill tray and place tray on grill rack over medium-high heat. Grill until browned on both sides, about 3 minutes per side then remove tray from grill and season ribbons with salt; set aside . On grill rack or grill side burner in a fireproof skillet over medium-high heat, melt butter until foamy and light golden-watch as not to burn. Add garlic, stir together then remove from grill heat. Stir zucchini into butter mixture until coated. Cover skillet to keep zucchini warm until needed.
Wipe grill rack generously with vegetable oil. Retrieve patties and place on grill rack. Cook patties covered on medium-high heat, about 6 to 7 minutes per side until nicely browned and until juices run clear. The final minute of grilling, top each patty with a slice of cheese and cook until cheese melts. Remove patties to a platter and tent loosely with Reynolds wrap. Place buns cut side down on grill rack and toast lightly. Place foil wrapped bacon on grill rack to warm.
To assemble patties, retrieve mayo and smear over toasted bun bottom, add lettuce, a tomato slice, a patty then two bacon strips. Place zucchini over bacon in equal portions and cover with bun top. Serve immediately.
Use a quality lean bacon.