RECIPES: Recipe Details
Coq Au Vin Burgers
This burger is a twist on the French classic Coq Au Vin. The blend of flavors from the chicken, wine, mushrooms and bacon is tres bien! Bon Appetit!
3/4 cup mayonnaise
6 tablespoons drained and chopped sundried tomatoes
2 tablespoons olive oil
1/2 cup chopped shallots
3 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
2 cups chopped crimini mushrooms
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup Sutter Home Zinfandel Wine
12 slices thick cut pepper bacon
2 pounds ground chicken, breast and thigh meat
1 teaspoon salt
vegetable oil, for brushing on the grill rack
6- 2 ounce slices Gruyere cheese
6 bakery kaiser rolls, split
3 cups baby arugula leaves, stems removed
Heat a gas grill to medium high heat.
Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and chill until ready to use.
To make the Zinfandel, shallot and mushroom mixture, place the olive oil in a large, heavy, nonstick fireproof skillet. Place skillet on grill rack. When the oil is hot, add the shallots, garlic, thyme, mushrooms, 1 teaspoon salt and pepper and cook and stir for 2 minutes. Stir in Sutter Home Zinfandel and cook, stirring frequently, until liquid is evaporated . Place mixture into a small bowl and set aside.
Wipe out skillet with a paper towel. Place bacon in skillet and place skillet on grill and cook until bacon is crisp. Transfer to paper towels to drain. Keep warm.
To make the patties, combine the chicken, reserved Zinfandel, shallot and mushroom mixture and 1 teaspoon salt in a large bowl, handling as little as possible. Shape into 6 patties sized to fit the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5-7 minutes per side.
Place the cheese slices on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread an equal portion sundried tomato mayonnaise on each of the roll bottoms. Top each with an equal portion of arugula, a cheese covered patty, 2 slices bacon and roll tops. Serve with a glass of Sutter Home Zinfandel and enjoy!
I used Hellman's Mayonnaise. I set the block of Gruyere cheese at room temperature for 20 minutes for easier slicing. Regular bacon could be substituted for pepper bacon, if desired.