Chicken Marsala Burgers
Chicken Marsala is an Italian American favorite. The flavors of the marsala wine with the sauteed mushrooms can be heaven on a plate. In my recipes on this site I have even added in Pancetta. Turning this dish into a burger patty was a definite win. The patty’s turned out even juicier than I thought they would, and they were packed with flavor. I made a bunch and had them twice in one week! This is a great way to add a chicken option to your BBQ menu that isn’t your standard grilled chicken. You can omit the pancetta, no problem!
Chicken Marsala Burgers
ingredients
1 lb ground chicken
1 lb button mushrooms, cleaned, sliced
8 oz pancetta, cubed
1/2 tbsp shallots, chopped
1 tbsp unsalted butter
3/4 cup marsala wine
3/4 cup mayo
3/4 cup Italian style breadcrumbs
1 tbsp fresh parsley
1 tsp kosher salt
1/2 tsp black pepper
Marsala Mayo
1/4 cup reserved marsala liquid
3 tbsp mayo
1 tsp balsamic vinegar
instructions
Drizzle a little bit of olive oil in a medium size saute pan, over medium heat.
Add the pancetta to the pan, saute until the pancetta becomes browned and crispy, about 5 minutes.
Remove from the pan with a slotted spoon and set aside.
Add the butter the pan, once melted add in the shallots, saute for a minute, then add in your mushrooms.
Saute over a medium-low flame until the mushrooms until lightly browned about 5 minutes. Moving around the pan periodically to make sure the mushrooms are coated with the butter.
Add in your marsala wine, bring to a simmer, and let the liquid cook down about 7 minutes.
Turn off the heat after the liquid has reduced. Then strain the mushroom mixture, being careful to reserve the liquid for later use.
In a large bowl add the ground chicken. Then add the strained mushroom mixture, mayo, breadcrumbs and the pancetta to the bowl. Season the mixture with kosher salt, pepper, and the fresh parsley.
Mix together all the ingredients until they are well incorporated. I got in there with my hands! You want to be careful not to over mix
Line a baking sheet with parchement paper. Form the patties to be about 3/4 inch thick and 3-4 inches wide. Place them on the parchment paper and cover the baking sheet with clear wrap. Should yield about 5 patties.
Refrigerate patties for about an hour.
Before grilling up the burgers sprinkle them with kosher salt before placing them on a preheated grill.
Cook undisturbed for about 6 minutes until the burger browns and easily flips.
Flip the burger and cook for another 5-6 minutes. If you are going to use a sliced cheese like cheddar or American now is the time to use it! Cook the burger until the internal temperature reaches 160 degrees.
To make the marsala mayo, whisk the ingredients in a small bowl and set aside.
Assemble the burger on desired bun with marsala mayo and toppings. Crumbled goat cheese and crispy pancetta work very well!
RECIPE NOTES: You can keep the un-cooked refrigerated patties for up to 3 days!