Bayou Burger with Balsamic Spinach Slaw

Burger:
1 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 tablespoons Sutter Home White Zinfandel
1 pound ground chicken
6 ounces turkey andouille sausage, casing removed, finely chopped
1/2 cup peeled, deveined, and chopped shrimp
1/2 cup chopped crawfish tails
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon ketchup
2 tablespoons minced garlic
1 large egg, lightly beaten
1 cup crumbled Ritz crackers
Kosher salt and freshly ground black pepper, to taste

Spinach Slaw:
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon honey
1 cup washed, stemmed, and chiffonade-cut spinach
1 cup julienned Granny Smith apple
1 cup roasted corn
1/2 cup diced tomatoes
1/2 cup pecan halves, toasted (optional)
Salt and pepper, to taste

Vegetable oil for brushing grill
6 burger buns (your choice), split
Roasted garlic flavored olive oil, to taste
Creole mustard, to taste

Procedure:
Preheat grill to medium hot flame. Combine the first 4 burger ingredients in a foil packet and place on grill. Grill 5-7 minutes or until soft. Remove from grill and allow to cool. Combine ground chicken with the cooled onion mixture and the remaining burger ingredients in a large bowl and mix well. Shape into 6 thick patties. Set aside until ready to grill.

Whisk vinegar, oil, and honey together in a bowl, then add remaining slaw ingredients. Set aside.

Brush grill with oil to prevent sticking. Place the burger on the preheated grill and cook about 6-8 minutes or until desired degree of doneness is achieved. During the last minute of grilling, brush the buns with the garlic-flavored olive oil, place cut side down onto grill and grill lightly. Remove when done.

Spread the bottom bun lightly with Creole mustard, place burger on top, then a heaping serving of spinach slaw finished with grilled top bun. Serves 6