That’s Italian Chicken Burger
Ingredients
- Burger:
- 2 tablespoons olive oil
- 1 celery stalk with leaves-chopped
- 1/2 medium red onion-diced small
- 1/2 red pepper-diced
- 3 scallions- chopped
- 1/2 Cup roasted red peppers-diced small
- 1/2 Cup fresh parsley- minced
- 3 cloves garlic- minced
- 3 Pounds boneless, skinless chicken thighs
- 12 slices rustic Italian bread- toasted
- 3 Cups shredded Italian cheese blend
- Mayo:
- 1 Cup mayonnaise
- 1 tablespoon Italian herb mix
- 1/4 Cup gorgonzola cheese crumbles
- 4 pepperoncini’s Đ sliced/ seeds removed-optional
- Toppings:
- 3 Cups arugula
- 2 Cup grape tomatoes-sliced
- 6 generous drizzles of Balsamic glaze
Instructions
- In a medium size frying pan with olive oil, saute celery, red onion, red pepper and scallions until softened.
- Add in roasted red peppers, parsley and garlic, cook for another minute.
- Set aside to cool.
- Place chicken in to freezer until very cold and hard on the edges.
- Place in food processor and pulse until ground; grind chicken in patches to not over crowd processor.
- In a large mixing bowl, mix together chicken and sauteed vegetables mixture.
- Form 6 even chicken burgers.
- In a small bowl, mix together all mayonnaise ingredients together.
- Wash and dry arugula and tomatoes, slice tomatoes in half.
- In a small frying pan lightly toast pine nuts.
- Preheat grill.
- Cook burgers on the preheated grill on medium-high heat, for about 3 minutes on both sides, flipping once during cooking, until cooked through.
- Place an even amount of cheese on each burger, close grill lid to melt cheese.
- Place each burger onto 6 slices of Italian toast; top each with and even amount of arugula, tomatoes and pine nuts, drizzle each with balsamic glaze.
- Spread a generous amount of mayo onto the remaining Italian toast and top each burger with toast mayo side down.
- Serve and enjoy!