Chicken Spiedini Burger

A local restaurant serves the most amazing grilled chicken spiedini.I thought a ground chicken version would lend itself very well as a burger. I think you will agree, it’s delicious.

Ingredients:

Patty Mixture
3 lbs. Ground Chicken
3/4 tsp. Salt
3/4 tsp. Ground White Pepper
3/4 cup Fresh Bread Crumbs
1/3 cup Grated Parmesan Cheese
2 cloves Fresh Garlic, mashed into a paste
1 1/2 Tbls. Finely minced/microplaned Lemon Zest
1 1/2 Tbls. Extra Virgin Olive Oil

Egg Wash
3 ea. Egg white
3 Tbls. Water

Breading
3 cups Fresh Bread Crumbs
3/4 tsp. Salt
3/4 tsp. Ground White Pepper
3/4 cup Grated Parmesan Cheese
2 cloves Fresh Garlic, mashed into a paste
1 1/2 Tbls. Finely minced/microplaned Lemon Zest
1 1/2 Tbls. Extra Virgin Olive Oil

Spiedini Spread
3 Tbls. Mayonnaise
3 Tbls. Softened Unsalted Butter
1 Tbls. Fresh Lemon Juice
1 Tbls. Chopped Capers
2 tsp. Minced Fresh Italian Parsley

12 pieces Sweet Red Bell Pepper sliced 1/8″ in rings
6 oz. Shredded Provolone Cheese

Ciabatta Rolls
6 ea. Ciabatta Rolls
1 ½ Tbls. Extra Virgin Olive Oil

Instructions:

Thoroughly combine together the patty mixture, taking care not to over-mix.

Form the mixture into 6 equal patties. Set aside.

Beat well together the egg whites and water to create the egg wash. Set aside.

Thoroughly combine the breading ingredients. Set aside.

Thoroughly combine the spiedini spread ingredients. Set aside.

Brush the cut faces of the ciabatta rolls with olive oil.

Gently grill the cut faces of the rolls over a medium hot charcoal fire until nicely browned. Flip the rolls to the crust side for 30 – 45 seconds just to crisp up a bit. Set aside.

Carefully dip the patties into the egg wash and then into the breading to lightly coat.

Grill the patties over a medium hot charcoal fire for approximately 4 minutes per side or until they are cooked through and are nicely browned on the outside. If the breading begins to brown too much before the patties are cooked through, move the patties to a cooler part of the grill to finish cooking. Remove from the grill and keep warm as you assemble the burgers.

Assemble the burger by placing a patty on the cut face of the bottom half of the roll. Spread each patty with an equal portion of the spiedini spread and top with the cheese, peppers, and the top half of the roll.