3 Cups all-purpose flour, plus about a Cup for kneading dough
2 Teaspoon. quick-rise yeast
1 1/2 Teaspoon. fine sea salt
1 Teaspoon. granulated sugar
1/4 Cup extra-virgin olive oil
1 Cup hot water (120 to 130 degrees)
In a large glass bowl, combine 2 Cups flour, yeast, salt and sugar.
Using a wooden spoon, stir in olive oil and hot water; stirring until mixture is smooth.
Stir in remaining flour gradually; mixing until dough is smooth and all flour is incorporated.
Knead dough on a floured surface until smooth and elastic, about 5 minutes.
Place dough in a greased bowl and cover tightly with plastic wrap.
Let rise for 20 minutes while you make, chocolate covered bacon, burger patties, pesto and aioli.
Once that is done:
Divide dough into 12 equal balls.
Set to rest on a floured board.
Once chicken patties have cooked:
Flatten each dough ball into a 4 inch round.
Grill over medium heat on oiled grill about 2 minutes; flip and top half of the buns with Toasted Pecan-Kale-Pesto, evenly divided.
Grill until bottoms are nicely browned; about 2 minutes.
Remove from grill to a large platter for assembly.
Oelek infused Dark Chocolate-Smeared-Crispy Applewood Bacon
18 pieces crispy cooked Applewood bacon
1 Cup dark chocolate chips, 60% cacao
2 Tablespoon. sambal oelek
Place chocolate and sambal oelek into a heat proof bowl and set over pot of simmering water on grill (alternately, use a microwave safe bowl and heat for 1 minute) until chocolate melts; stir until smooth. Coat one side of crispy, cooked bacon with chocolate.
I prefer organic, pasture raised, air chilled chicken.)
1 Cup freshly grated tart apple such as Granny Smith
1/4 finely diced jalapeno (seeds included)
1 Teaspoon. fine sea salt
1/2 Teaspoon. black pepper
1/2 Teaspoon. garlic powder
1 yellow onion, halved
oil for grill
9 Ounces sliced pepper jack cheese
In a large bowl, gently mix chicken, apple and jalapeno just until ingredients are evenly distributed.
Shape into 6 patties, each 4 inches in diameter.
Mix together salt, pepper and garlic powder.
Season each side of the chicken patties with mixture.
Set these aside.
Make pesto and aioli.
Once sauces are made:
Grill chicken patties over medium-high heat for 4 minutes; flip patties and top each with 1 1/2 Ounces of sliced pepper jack and continue grilling for 4 minutes or until internal temperature is 165′.
Remove cooked patties from grill and place one patty on each pesto topped grilled bun, pepper jack cheese side up. Then top each burger with 3 slices Oelek infused Dark Chocolate Smeared Crispy Applewood Bacon. Coat top half of bun with 2 Tablespoon. Meyer Lemon Basil Aioli and place aioli side down on top of bacon.
Serve with Sutter Home Merlot.
Toasted Pecan-Kale-Pesto
Makes:
3/4 Cup
1 Cup packed, organic curly leafed kale
1/3 Cup toasted pecans
1/2 Cup freshly grated Parmigiano Reggiano cheese
3 Tablespoon. extra-light olive oil
1/4 Teaspoon. fine sea salt
3.
Place kale and pecans in work bowl of food processor.
Blend until pulverized.
Add cheese, olive oil and salt; blend for 1 minute.
Scrape pesto into a small glass bowl and set aside.
Meyer Lemon-Basil-Aioli
Makes:
1 Cup
1 Cup mayonnaise
1 Cup packed, fresh Italian basil, cut into chiffonade
