Adventures with food

We had Smokin’ Chicken Burgers tonight for dinner. Chicken puts a new spin on things in the kitchen these days even when it comes to the good ol’ American burger. The zesty tomato balsamic vinaigrette sauce and savory mushrooms add sweet undertones to this juicy never-want-to-stop-eating-burger.
Recipe to follow:
6 tablespoons butter,softened
1 pound of white mushrooms, finely chopped
Salt and pepper
3/4 pound ground chicken
6 slices bacon, cut in half crosswise
2 purple onions, thinly sliced
1 cup of chicken broth
1 cup of red wine
12 oz tomato paste
1 cup of balsamic vinaigrette
4 kaiser rolls, split
In a large skillet, melt 3 tablespoons butter over medium-high heat. Add the mushrooms and cook until softned, 8 to 10 minutes; season with salt and pepper.
Transfer to a medium bowl; let cool slightly.
Add the ground chicken, 3/4 teaspoon salt and 1/4 teaspoon of pepper; shape into 4 patties.
In a large skillet, cook the bacon over medium heat until crisp. Drain reserving 2 tablespoons of bacon fat in the skillet. Add the onions and cook over medium heat,stirring occasionally, until softened and browned, about 10 minutes.
In a small saucepan, bring the chicken broth,red wine,balsamic vinaigrette and tomato paste to a boil and cook until reduced to about 1/2 cup, about 8 minutes.
Preheat the broiler. In a large skillet, melt 1 tablespoon butter over medium heat. Add the patties and cook, turning once, for 12 minutes.
Meanwhile,spread the remaining 2 tablespoons butter on the rolls and broil until golden. Place a patty on each roll bottom; top with onions, wine sauce, bacon and a roll top.


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