Do you wonder what it takes to be a recipe contest winner? Teresa Ralston's Chicken Curry Burger with Crispy Prosciutto and Warm Apple Chutney recipe won an all-expense paid trip to New York City, where she will have the opportunity to cook with Bobby Flay in Columbia Crest Winery's "Flayvors of Washington" recipe contest.
This recipe was created by Teresa Ralston and is reprinted with permission from Columbia Crest Winery.
Ingredients:
- * For the Warm Apple Chutney:
- 3 Tbsp. unsalted butter
- 1/2 cup diced sweet onion
- 1 1/2 cups peeled and diced Granny Smith Apples
- 3/4 cup fig preserves
- 3/4 ts. Worcestershire sauce
- 1 Tbsp. olive oil
- 8 oz. prosciutto, sliced 1/8-inch thick and chopped into small pieces
- * For the Chicken Patties:
- 1/4 cup Columbia Crest Grand Estates Chardonnay
- 1/2 cup raisins
- 2 Tbsp. olive oil
- 1/2 cup chopped sweet onion
- 3/4 cup diced red bell pepper
- 1 Tbsp. grated fresh ginger
- 3 cloves garlic, minced
- 4 tsp. curry powder
- 1/4 tsp. crushed red pepper
- 2 lbs. ground chicken, white and dark meat
- 1 1/2 tsp. salt
- *For Preparation:
- Vegetable oil to brush on grill rack
- 6 bakery style golden honey buns, split
- 3 cups baby arugula leaves
Preparation:
Featured WA State Ingredients: Sweet onion, apples, pork, peppers, poultry
Suggested Wine Pairing: Columbia Crest Grand Estates Chardonnay
Serves: 6
Melt butter in a small saucepan over medium high heat. Add onion and sauté until golden and tender. Reduce heat to medium and add apples, fig preserves and Worcestershire sauce. Cook, stirring occasionally, until apples are slightly softened. Keep warm.
Place oil in a large skillet and place over medium high heat. When oil is hot, add prosciutto and cook until crispy. Transfer to paper towels to drain. Set aside.
Place Chardonnay and raisins in a small saucepan and place over medium heat. Cook until raisins are plumped and wine is reduced by half. Let cool slightly.
Wipe skillet used to cook prosciutto with paper towel. Place oil in skillet and place over medium high heat. When oil is hot, add onion and cook until translucent. Add red bell pepper, ginger, garlic, curry powder and crushed red pepper and cook, stirring occasionally, about 2 minutes. Cool slightly.
Combine chicken, wine and raisin mixture, vegetable and curry mixture and salt in a large mixing bowl, handling as little as possible. Shape mixture into 6 patties to fit the bun size.
Heat grill to medium high heat. Brush the grill rack with oil. Place patties on the rack, cover and cook, turning once until cooked through, about 5-7 minutes per side. If grill is not available, a grill pan can be used.
Place the buns, cut side down, on the outer edges of grill rack to toast lightly during the last 2 minutes of grilling.
To serve, divide the arugula evenly among the roll bottoms. Top each with a patty, an equal portion of apple chutney, prosciutto and roll tops.
