RECIPES: Recipe Details
Sun Dried Tomato and Maytag Blue Burgers
A great fresh tasting burger was what I was looking for our summer cook out. I decided on a chicken burgerâ€”added some sun-dried tomatoes, onionsâ€”and partnered it with sweet red peppers and a creamy Maytag blue spread. The flavors complimented wonderfullyâ€”and the lightly toasted focaccia just made it even better. I make this in the winter tooâ€”brings home a taste of summer. And with the Sutter Home Pinot Grigioâ€”ah! A perfect meal.
for Maytag Blue Spread--1/4 cup extra-virgin olive oil (Colavita)
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Italian seasoning
1/8 teaspoon coarsely ground mixed peppercorns
3 ounces Maytag blue cheese, crumbled
for the burgers--2 pounds ground chicken (light and dark meat)
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup finely chopped red onions
2 tablespoons chopped fresh oregano
1 teaspoon sea salt
1/2 teaspoon grated lemon zest
1/2 teaspoon coarsely ground mixed peppercorns
vegetable oil for brushing on grill rack
6 (4-inch square) focaccia or ciabatta rolls, split
1-1/2 cups watercress
1 cup roasted sweet red bell pepper slices, jarred (Vlasic) or freshly roasted
6 very thin slices of red onion
To prepare Maytag blue spread, combine oil, vinegar, shallots, Italian seasoning
and pepper in small bowl; whisk well. Stir in blue cheese. Cover and set aside.
Prepare gas grill for medium-hot heat. To make the patties, combine the chicken, tomatoes, onions, oregano, salt, and zest in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form patties to fit rolls. Sprinkle with ground pepper; press in lightly. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side or until juices run clear. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last minute of grilling.
Spread Maytag spread on cut sides of rolls. To assemble the burgers, place
equal portions of watercress on each roll bottom, patty, and equal portions of the red peppers and an onion slice. Add roll tops and serve.
Nothing says summer like burgers cooked on the grill. And this burger is perfect for that summer evening cook out.