RECIPES: Recipe Details
Monday Night Football â€œJacked Upâ€ Chicken Burger
This is a very simple burger and great alternative to beef. The roasted red peppers and oregano give it a just enough zing. You can prepare this burger and refrigerate a couple hours in advance of grilling. So are you ready for some football? You will be with this burger. Enjoy.
1/2 cup of finely grated Vidalia Onion including the juice
1/2 cup of finely diced roasted red peppers in Garlic and Oregano marinade.
2 lbs of Ground chicken
2 Tsp of Kosher salt
1 Tsp of Fresh ground pepper
1/2 Tsp of dried Oregano
1 Tbsp of the garlic and oregano liquid from the jar
2 cups of Panko bread crumbs
6 sesame seed sandwich
2 Tsp of room temperate butter
1 Tbsp of Colavita olive oil
6 thick slices of Monterey Jack Cheese
Grey Poupon Dijon Mustard
Preheat Grill. The desired temperature you are looking for is 375 – 400 degrees. Finely grate the Vidalia onion. It usually takes about a ½ large onion to measure a ½ of cup of onion including the juice. Finely dice ½ cup (about 2 halves) of B & G Roasted Peppers in Garlic and Oregano marinade. In a large mixing bowl, add the onion, peppers, ground chicken, Kosher salt, Fresh ground pepper, dried oregano and the Garlic and Oregano marinade (try to get as much of the herbs as you can in the Tbsp.) Mix well with hands and form 6 patties and set aside. In a shallow dish add the Panko bread crumbs. Bread each side of side of the chicken patty until they no longer feel wet to touch. Lightly coat the inside of each bun with the room temperature butter and set aside. Carefully grease the cooking surface of the grill with the olive oil. Tip for greasing the grill: Dip a paper towel into the olive oil and use a pair of tongs to wipe the cooking surface with the oiled towel. Place the burgers on grill and cook for approximately 10 – 13 minutes then flip. Cook the burgers on the second side for another 8 – 10 minutes. The amount of time depends on the thickness of the burger. Then add a thick slice of Monterey Jack cheese to top of each burger. Cover the grill for approximately 1 minute or until the cheese is melted. Remove burgers from the grill and set aside. Place each bun on the grill, butter side down and lightly toast. Place a burger on the bottom halves of the toasted buns. Generously spread Ranch dressing on each of the burgers, about a Tbsp and a half. Spread a light coating, about a Tbsp of Dijon Mustard on the inside tops of each bun and serve immediately.
I suggest using a thick slotted micro plane for shredding the onion if you have one. It creates a very nice consistency to the onion and draws a lot of the juice out. The juice helps evenly flavor the burger. And if you really want to "Jack it Up" topping the burger with couple jalapeños will do the trick.