Blended Chicken Marsala Burger
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
This blended Chicken Marsala Burger takes cues from a favorite dinner recipe, Chicken Marsala. It’s like Chicken Marsala to go! Mushrooms, blended with juicy, savory ground chicken, topped with a dijon aioli sauce. Yum!
Ingredients
Burgers
- 3 T unsalted butter
- 8 oz. Cremini mushrooms, finely chopped
- 8 oz. Baby portobello mushrooms, finely chopped
- 1 Small Yellow onion, finely chopped
- 3 Cloves Garlic, minced
- 1/4 Cup Marsala wine
- 1 pound Bell & Evans 100% Leg Meat Ground Chicken
- 1 T Fresh parsley, minced
- 1 T Fresh oregano, minced
- 1 1/2 tsp Kosher salt
- 1 tsp Black pepper
- 4 Slices White cheddar cheese
- 4 Whole wheat hamburger buns, toasted
- Fresh baby arugula
- 2 T Olive oil
Dijon Aioli
- 1 C Mayonnaise
- 2 T Dijon mustard
- 1 T Fresh parsley, minced
- Salt and pepper, to taste
Preparation
- Melt butter in a large skillet over medium-high heat. Add mushrooms and onions, and saute until tender, 5-7 minutes. Add garlic and cook 1 minute, stirring to combine. Stir in marsala wine and continue to cook until mushrooms absorb marsala. Remove from heat and cool slightly.
- Combine half of cooked mushrooms with ground chicken, parsley, oregano, salt and pepper in large bowl, mixing with hands until just combined. Form into 4 patties.
- Heat 1 tablespoon olive oil in same skillet. Add 4 patties to skillet and cook burgers 3-4 minutes per side, until golden brown and cooked through to internal temperature of 170ºF. When burgers are 2 minutes from finishing, top with cheddar cheese and cover, allowing cheese to melt. Repeat with remaining olive oil and patties.
- While burgers cook, combine all ingredients for aioli in medium bowl, seasoning with salt and pepper to taste.
- Smother cut side of hamburger buns with aioli. Layer bottom bun with handful of arugula, burger patties, remaining mushrooms and top bun.
