Chicken Marsala Smashburgers

INGREDIENTS :

For the burgers

- 2 lbs ground chicken (will make about 6-7 smashburgers).

- 2 tbsp bacon fat, divided (optional but  highly recommend).

- 6 slices of provolone.

- Salt & pepper.

- 1 cup of Italian breadcrumbs .

- 6 brioche buns, toasted.

- Micro greens/arugula.

Marsala mushrooms

- 1 tsp olive oil.

- 1 tbsp butter.

- 16 oz baby bella mushrooms.

- 1/4 cup of diced yellow onion.

- 2 garlic cloves, minced.

- 1/4 cup marsala wine.

- 1 cup chicken/beef stock.

- 1 tbsp cornstarch.

- 1 tbsp fresh parsley, chopped.

- Salt and pepper.

Herbed aioli

- 1/2 cup mayo.

- 1 tbsp fresh parsley, chopped.

- 1 tbsp fresh basil, chopped l.

- 1/2 lemon, juiced.

- Salt and pepper.

Check also : Baked Bbq chicken empanadas

METHOD :

Season your chicken with salt and pepper and crumble 1/2 of your bacon fat into the mix. Combine well. 

Loosely form 6-7 balls and roll them into your bread crumb. 

Get a cast iron pan hot with your extra bacon fat.

Take one of your balls and place it in the pan. 

Then place parchment paper onto your chicken and smash down with a grill press. 

Let it cook for 3 mins on each side. The thinner your burgers are the quicker they will cook.

Once flipped, place your provolone down and let it melt on the burger. Take off and repeat with the rest.

In a separate pan, heat your olive oil and butter. Add your onions and garlic and sauté for 2 mins. Then add your mushrooms and cook for another 2 mins. 

Season with salt, pepper, and parsley.  Add your marsala wine and cook until alcohol evaporates, about another 2 mins.

Next add your stock and bring to a simmer. If sauce doesn’t thicken, add some of your liquid from your pan to a separate cup with your cornstarch and mix well.

Add back into your mushrooms and mix until thickens. Remove from heat. 

Place down your brioche buns and spread your herbed aioli on one side.

Place down 2 smashburgers, top with your mushrooms and micro greens. 

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