Chicken Burgers

By Ellie

4 Person

40 Minutes

0 Calories

A chicken burger dripping with flavorful barbecue sauce is sure to be a welcome mess. Adjust the amount of cayenne pepper depending on how spicy you want the sauce. Freeze extra barbecue sauce for up to 3 months, or use it for another dinner later in the week: toss a little with shredded rotisserie chicken, mix with shredded cheese and stuff into tortillas to make quesadillas.

Ingredients

For the mushrooms:

4 romaine lettuce leaves
4 seeded buns, split
1/4 lb. (125 g) Monterey Jack cheese, sliced
Kosher salt and freshly ground pepper
1 1/2 lb. (750 g) ground chicken, preferably dark meat
1/4 tsp. freshly ground pepper
3/4 tsp. kosher salt
1/2 tsp. chopped fresh thyme
1/2 lb. (250 g) white or brown mushrooms, sliced 1/4 inch (6 mm) thick
1 tsp. unsalted butter
2 tsp. olive oil

For the barbecue sauce:

Pinch of cayenne pepper
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 1/2 tsp. molasses
2 tsp. balsamic vinegar
2 tsp. Dijon mustard
1 cup (8 oz./250 g) ketchup
1/2 cup (4 fl. oz./125 ml) bourbon
2 garlic cloves, minced
1/4 cup (1 1/2 oz./45 g) finely chopped yellow onion
1 tsp. olive oil

Method

01

To make the barbecue sauce, in a heavy saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook just until soft, about 1 minute. Add the bourbon and cook until the liquid reduces by half. Add the ketchup, mustard, balsamic vinegar, molasses, cayenne, salt, and pepper. Bring to a boil. Reduce the heat to low and let simmer, stirring occasionally until the sauce is nicely thickened about 10 minutes. Set aside.
02

To make the mushrooms, in a frying pan over medium-high heat, warm the olive oil and butter together until the butter is melted. Add the mushrooms and stir to coat. Add the thyme, salt, and pepper and sauté, stirring frequently, until the mushrooms are golden around the edges but still holding their shape, about 8 minutes. Set aside, keeping them warm until ready to serve.
03

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
04

Form the ground chicken into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side. During the last 2 minutes of grilling, top the burgers with the cheese.
05

Arrange the buns, cut side down, on the grate directly over the heat and toast until lightly browned.
06

Top the bottom bun with lettuce, then set the burgers on the buns. Top with barbecue sauce and mushrooms. Close the burgers and serve immediately, passing extra barbecue sauce at the table.

Related Tags

Chicken Burgers

4.6

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

For the mushrooms:

4 romaine lettuce leaves

4 seeded buns, split

1/4 lb. (125 g) Monterey Jack cheese, sliced

Kosher salt and freshly ground pepper

1 1/2 lb. (750 g) ground chicken, preferably dark meat

1/4 tsp. freshly ground pepper

3/4 tsp. kosher salt

1/2 tsp. chopped fresh thyme

1/2 lb. (250 g) white or brown mushrooms, sliced 1/4 inch (6 mm) thick

1 tsp. unsalted butter

2 tsp. olive oil

For the barbecue sauce:

Pinch of cayenne pepper

1/2 tsp. freshly ground black pepper

1/2 tsp. kosher salt

1 1/2 tsp. molasses

2 tsp. balsamic vinegar

2 tsp. Dijon mustard

1 cup (8 oz./250 g) ketchup

1/2 cup (4 fl. oz./125 ml) bourbon

2 garlic cloves, minced

1/4 cup (1 1/2 oz./45 g) finely chopped yellow onion

1 tsp. olive oil

03 Method

Step 1

To make the barbecue sauce, in a heavy saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook just until soft, about 1 minute. Add the bourbon and cook until the liquid reduces by half. Add the ketchup, mustard, balsamic vinegar, molasses, cayenne, salt, and pepper. Bring to a boil. Reduce the heat to low and let simmer, stirring occasionally until the sauce is nicely thickened about 10 minutes. Set aside.

Step 2

To make the mushrooms, in a frying pan over medium-high heat, warm the olive oil and butter together until the butter is melted. Add the mushrooms and stir to coat. Add the thyme, salt, and pepper and sauté, stirring frequently, until the mushrooms are golden around the edges but still holding their shape, about 8 minutes. Set aside, keeping them warm until ready to serve.

Step 3

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Step 4

Form the ground chicken into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side. During the last 2 minutes of grilling, top the burgers with the cheese.

Step 5

Arrange the buns, cut side down, on the grate directly over the heat and toast until lightly browned.

Step 6

Top the bottom bun with lettuce, then set the burgers on the buns. Top with barbecue sauce and mushrooms. Close the burgers and serve immediately, passing extra barbecue sauce at the table.

04 Author

Ellie

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