MALIVOIRE GAMAY 2016
591313 750 mL (D) $19.95
Here's a juicy, fullish, succulent gamay with a fine measure of typical red berry fruit, if riper than the mean for Ontario. Indeed alcohol is a touch warming, but this remains balanced and fresh. An excellent example. Score - 90. (John Szabo, MS, winealign.com, July 27, 2017). Serve with cajun chicken burgers.
A Vintages Essential*
* Vintages Essentials Collection is always available in Vintages at many LCBO locations. Prices subject to change without notice.
Cajun Chicken Burgers with Creole Mustard
By: Julia Aitken
Southern flavours and a spicy mustard add zip to simple chicken burgers.
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
¼ cup (60 mL) smooth Dijon mustard
1 tsp (5 mL) well drained hot prepared horseradish
2 lbs (1 kg) boneless, skinless chicken thighs
1 tsp (5 mL) sweet smoked paprika
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried thyme
¼ tsp (1 mL) cayenne
6 oz (175 g) thinly sliced Monterey Jack cheese with jalapeño
6 burger buns, split
Baby spinach and sliced tomatoes to serve
1 In a small skillet, heat oil over medium heat. Add onion and salt and pepper to taste. Cook, stirring often, until onion is softened but not browned, about 5 minutes. Add all but ½ tsp (2 mL) garlic. Cook, stirring, until fragrant but not browned, about 30 seconds. Remove from heat and let cool completely.
2 Meanwhile, in a small bowl, stir together mustard, horseradish and remaining garlic. Set aside.
3 Trim any large pieces of fat from chicken thighs but don’t trim all fat; you need some to ensure burgers are moist. Cut chicken thighs into ½-inch (1-cm) pieces.
4 In a large bowl, toss chicken with onion mixture, paprika, oregano, thyme, cayenne and salt and pepper to taste.
5 In a food processor, pulse half of chicken mixture about 12 times or until coarsely ground with some larger pieces. Tip ground chicken into a second large bowl. Repeat with remaining chicken mixture. Combine ground chicken mixture gently with your hands.
6 Form about 1 tbsp (15 mL) of the chicken mixture into a tiny patty. In a small non-stick skillet, cook patty over medium heat, turning once, until no longer pink inside, 3 to 5 minutes. Taste cooked patty and add more paprika, oregano, thyme, cayenne, salt or pepper to raw chicken mixture if necessary.
7 Preheat barbecue to medium.
8 Form chicken mixture into 6 evenly sized burgers. Place chicken burgers on well-oiled grill. With an oiled spoon, make an indentation in centre of each burger (this helps burgers to cook more evenly). Grill burgers, turning once, until a meat thermometer inserted horizontally into centre of a burger registers 160°F(70°C), 8 to 10 minutes. Just before burgers are done, top each with cheese, dividing evenly.
9 Grill burger buns until lightly toasted. Spread buns with Creole mustard. Top bottom half of each bun with spinach and tomato slices. Add a burger to each bun then replace tops.
Makes 6 burgers
Prices subject to change without notice. Prices include container deposit fees where applicable. All products may not be available in all stores. Please see store personnel for details.