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Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce (Rachael Ray) Recipe

Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce (Rachael Ray) Recipe

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Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce (Rachael Ray)

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Ingredients:

Serving

extra-virgin olive oil , for liberal drizzling plus 2 tbsp
1/4 lb pancetta, chopped
2 red onions chopped
salt and black pepper
1 fresh bay leaf
2 lb ground chicken
1 1/2 tbsp fennel seed, lightly toasted
1 tsp crushed red pepper flakes -- go heavier for extra spicy
1/4 tsp allspice
zest and juice of 1 orange
3 tbsp finely chopped rosemary , 4 to 5 sprigs
4 cloves garlic, grated with a microplane or the small side of a box grater
2 generous handfuls of grated parmigiano reggiano or romano cheese
2 tbsp worcestershire sauce , eyeball it
1/2 cup aged balsamic vinegar
3 tbsp honey or dark brown sugar
1/2 endive, chopped
1 cup arugula leaves, shredded
1/2 radicchio, chopped
4 crusty rolls, split, toasted and drizzled with extra-virgin olive oil or buttered

Directions:

Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	727.98 Kcal (3048 kJ)
Calories from fat	329.64 Kcal
		% Daily Value*
Total Fat	36.63g	56%
Cholesterol	217.68mg	73%
Sodium	948.16mg	40%
Potassium	1785.9mg	38%
Total Carbs	48.85g	16%
Sugars	20.89g	84%
Dietary Fiber	5.42g	22%
Protein	49g	98%
Vitamin C	12.2mg	20%
Iron	5.4mg	30%
Calcium	185.9mg	19%

Amount Per 100 g
Calories	149.07 Kcal (624 kJ)
Calories from fat	67.5 Kcal
		% Daily Value*
Total Fat	7.5g	56%
Cholesterol	44.57mg	73%
Sodium	194.16mg	40%
Potassium	365.7mg	38%
Total Carbs	10g	16%
Sugars	4.28g	84%
Dietary Fiber	1.11g	22%
Protein	10.03g	98%
Vitamin C	2.5mg	20%
Iron	1.1mg	30%
Calcium	38.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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