Chicken Cacciatore Burgers
We love chicken cacciatore but do not find ourselves having it very often. This was my alternative and also an attempt to get my kids to eat burgers.
2 tablespoons olive oil
1 large red onion chopped
1 large yellow bell pepper chopped
3 cloves garlic finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup dry white wine
3/4 cup low sodium chicken broth
1 28 ounce can diced tomatoes and their juices
2 tablespoons balsamic vinegar
1 1/2 teaspoons dried oregano leaves
1 small red onion
1/2 red pepper
2 pounds ground chicken
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 honey wheat sandwich rolls
1/4 cup freshly grated parmigiano-reggiano (divided)
1/4 cup coarsely chopped fresh basil leaves
Heat 2 tablespoons of olive oil in sauce pan over medium heat.
Add bell pepper, garlic, and onion to pan and sauté over medium heat until onion is tender, about 5 minutes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add the wine to the sauce pan and simmer until reduced by 1/2, about 3 minutes.
Add the chicken broth, tomatoes with their juice, balsamic vinegar, and oregano.
Bring sauce to a simmer. Continue simmering over medium-low heat for about 20 minutes.
Preheat charcoal or gas grill medium/high heat.
Heat small sauté pan over medium heat. Add 1 tablespoon olive oil.
Finely chop small onion and 1/2 red pepper. Add onion and red pepper to pan and sauté until onion is tender, about 2 minutes.
In a large bowl, add the ground chicken, sautéd onion and red pepper, 1 teaspoon salt, and 1/2 teaspoon freshly ground pepper. Using clean hands, gently combine the ingredients and form into 6 patties.
Place burgers on the grill and cook for about 9 minutes on each side. Transfer to paper towels and let rest.
Brush cut side of sandwich roll with olive oil and grill for 1-2 minutes until slightly golden brown.
If necessary, boil the sauce until it thickens slightly.
Place chicken burgers on grilled sandwich rolls.
Spoon 1/4 cup sauce over the chicken burger.
Grate 1-2 teaspoons parmagiano-reggiano cheese over the sauce.
Sprinkle with chopped fresh basil.