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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From The Great Big Burger Book Ingredients:
1/2 teaspoon all-purpose flour |
1 cup chicken broth |
1 tablespoon olive oil |
2 tablespoons minced shallots |
10 ounces white mushrooms, thinly sliced |
1/4 cup dry marsala, plus |
2 tablespoons dry marsala |
1/4 teaspoon salt |
1/8 teaspoon coarsely chopped black pepper |
2 tablespoons finely chopped flat leaf parsley |
2 lbs ground chicken |
6 hamburger buns with sesame seeds |
Directions:
1. In a small bowl, make a slurry by mixing the flour with 1/2 cup of broth; set aside.
2. Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent.
3. Lower heat to medium; add in the mushrooms; stir to combine with the shallots.
4. Add in 1/4 cup of broth; continue to cook for 5 minutes.
5. Add 1/4 cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters.
6. Stir in the parsley and slurry; transfer mixture to a medium bowl.
7. In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands.
8. Form into 6 patties, 1-inch thick.
9. Place the burgers, together with the remaining 1/4 cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally.
10. Add the mushroom mixture to the skillet and continue to cook 5 minutes.
11. Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.
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