Herbed Chicken-Walnut Cheeseburgers, a finalist in the 2010 Sutter Home Build a Better Burger Recipe Contest, offer a sweet and savory sensation to indulge your tastebuds.
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Sauvignon Blanc.
3/4 cup finely chopped toasted walnuts
1 teaspoon toasted fennel seeds
2 1/2 pounds fresh herbed chicken sausage, casings removed
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup Sutter Home Sauvignon Blanc
1/4 cup dried organic blueberries
3 ounces fresh blueberries
1/2 cup plain yellow mustard
1 1/2 teaspoons honey
LEMONY ONION RINGS
1-13.5 ounce bag Alexia Crispy Onion Rings with Panko Breading & Sea Salt
1 medium-sized lemon, cut in half
Vegetable oil, for brushing on the grill rack
8 ounces herbed goat cheese
6 whole wheat hamburger buns
1 3/4 cups well cleaned and dried mache
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
To make the mustard, combine the wine and dried blueberries in a small saucepan. Simmer over medium-low heat until the blueberries are softened and most of the wine has evaporated, about 6 minutes. Remove from the heat and let cool. Combine with the rest of the ingredients in a food processor and process until smooth. Transfer to a bowl, cover and refrigerate.
Cook the onion rings according to package directions. Squeeze fresh lemon juice over the onion rings after removing from the oven. Set aside.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking, top each patty with equal amounts of cheese and place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, spread blueberry mustard onto the cut sides of the buns. Onto each bun bottom place a cooked patty, 2 or 3 onion rings, and an equal amount of mache. Add the bun tops and serve.