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Tejas Cranberry Polo con Vino Burger

This recipe is fabulous as an introduction into the fall season. We enjoy grilling as a family right up until Old Man Winter Sets in. The Cranberry Wine Sauce adds such an "Old World" flavor to an already choice variety of meat. I hope you have the opportunity to sample this vintage recipe. Thank you in advance for the opportunity to enter such a fun and creative contest! Tastefully, Phyllis Fort Worth, Texas

Ingredients 

Cranberry Wine Sauce:
1 16 oz. can whole berry cranberry sauce
1/4 cup Sutter Home Pinot Grigio
2 TBS brown sugar, (packed)
1 TBS prepared mustard
1/4 tsp. salt
1/4 tsp. sweet yellow onion, finely chopped
Patties:
8 boneless chicken breasts
1 lb ground organic chicken sausage
1 large egg
1 1/2 garlic cloves, finely chopped
1/2 medium size sweet yellow onion chopped
2 tsp salt
1/8 tsp ground sage
1 1/2 tsp coarsley ground black pepper
1 TBS olive oil
6 TBS vegetable oil for brushing the grill rack
6 bun - sized focaccia bread sections, sliced horizontally
1/4 cup softened butter

Instructions 

Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium - high. To prepare the Cranberry Wine Sauce, on the outside edge of the grill, in a 10-inch nonstick, fireproof skillet combine all ingredients. Simmer, uncovered, 5-7 minutes. Remove from heat and cover with a lid, set aside. To make the patties, cut the chicken breasts into 1-2" pieces. Place the cut chicken pieces into the food processor along with the 1 lb organic ground chicken sausage, 1 large egg, 1 1/2 garlic cloves, 1/2 yellow onion, 2 tsp salt and 1/8 tsp ground sage. Pulse 10-15 times using 2-second pulses. Once ground coarsely, remove from the food processor and shape into patties. Sprinkle coarsely ground black pepper on both sides of the patty before grilling. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and let cook for 5 minutes. Before turning the patty, baste patty with olive oil. Turn, cover and cook 5 more minutes. Remove cover and turn burgers one more time to get the cross hatch effect. Insert meat thermometer to make sure burgers are at least 165F. Let cook 1-2 more minutes or until 165F has been satisfied. Remove burgers from heat and let rest while grilling the bread. Spread the cut sides of the focaccia with the butter and place cut side down on the outer edges of the rack to toast ever-so-lightly, 1-2 minutes. To assemble the burgers, place the chicken patty on the bottom of the cut bread slice, top with 1-2 TBS Cranberry Wine Sauce. Add the focaccia tops and serve.

Comments 

I love your contest! Keep it coming! Tastefully, Phyllis, Fort Worth, Texas