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!