Chicken Marsala Burgers Recipes

CHICKEN MARSALA BURGER

Steps:

• Melt the butter in a large skillet until bubbling then add in the sliced the mushrooms.
• Cook for 10 minutes until browned, stirring often.
• Add in the marsala wine to deglaze the pan, stir, and then add the oyster sauce and pepper.
• Remove from the heat and set aside.
• Put all of the ingredients (except the buns and lettuce) for the chicken burgers into a large bowl.
• Mix together with your hands and then form into 6 oz. patties. It helps if you spray your hands with cooking spray before you make the patties so the chicken doesn't stick.
• Heat your grill to medium-high heat.
• Spray your grill with cooking spray and then add the chicken burgers.
• Grill for four minutes per side and then add two slices of cheese to each burger and close the lid to melt the cheese for one minute.
• Place some lettuce or parsley on the bottom of each bun.
• Put a chicken burger on top and then cover with a big scoop of the mushrooms.

CHICKEN MARSALA BURGERS

Steps:

• In a small bowl, make a slurry by mixing the flour with ½ cup of broth; set aside.
• Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent.
• Lower heat to medium; add in the mushrooms; stir to combine with the shallots.
• Add in ¼ cup of broth; continue to cook for 5 minutes.
• Add ¼ cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters.
• Stir in the parsley and slurry; transfer mixture to a medium bowl.
• In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands.
• Form into 6 patties, 1-inch thick.
• Place the burgers, together with the remaining ¼ cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally.
• Add the mushroom mixture to the skillet and continue to cook 5 minutes.
• Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.

MASALA CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the chicken burgers: Line a baking sheet with parchment paper.
• In a small bowl, mix together the McCormick® Garlic Powder, ground ginger, cumin, coriander, turmeric, paprika, chili powder, and salt.
• Add the ground chicken to a large bowl with the spice mix, red onion, jalapeño, if using, and egg. Using clean hands or a spatula, mix until just combined, being careful not to overmix to prevent tough burgers.
• Divide the chicken mixture into 4 portions and shape into 1-inch-thick patties. Place on the prepared baking sheet. Using the back of a spoon or your thumb, gently press down on the center of each patty (this will help keep them flat during cooking). Chill the patties in the refrigerator for 30 minutes, until slightly more firm.
• While the patties are chilling, make the yogurt sauce: In a medium bowl, whisk together the yogurt, lemon zest and juice, parsley, McCormick® Garlic Powder, salt, and olive oil until smooth. Refrigerate until ready to use.
• Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the chicken patties and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (75°C) and the patties are golden brown. Remove the patties from the pan and let rest for 5 minutes before assembling the burgers.
• Place a piece of lettuce and a burger patty on one side of a piece of warmed naan bread, then dollop 3 tablespoons of yogurt sauce on top. Top with cucumber and red onion. Fold the other side of the naan over the burger patty and secure with a toothpick or skewer. Repeat with the remaining ingredients.
• Enjoy!

MARSALA BURGERS

Steps:

• Heat a cast iron skillet over medium high heat.
• Shape the ground beef into 4 oblong patties, about 4 inches long each. Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides. Cut the french bread into pieces a little shorter than each of the patties and set aside.
• Brown the patties in the skillet on both sides until the burgers are medium rare. Transfer the burgers to a plate and keep warm; leave the juices in the pan.
• Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds.
• Add another 1/2 tablespoon of the olive oil, if necessary, then add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are medium, turning to coat, about 1 minute. Season the sauce with salt and pepper, to taste. Add 1 oz of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes.
• When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread. Serve hot.