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Chicken Burgers with Bourbon BBQ Sauce and Mushrooms

Source of Recipe

From "Williams-Sonoma: Burger Night"


Recipe Introduction

"A burger dripping with flavorful barbecue sauce is sure to be a welcome mess. Adjust the amount of cayenne pepper depending on how spicy you want the sauce. Freeze extra barbecue sauce for up to 3 months or use it for another dinner later in the week: toss a little with shredded rotisserie chicken, mix with shredded cheese, and stuff into tortillas to make quesadillas."

List of Ingredients

Bourbon BBQ Sauce:
◦  1 Tbsp olive oil
◦  ¼ cup finely chopped yellow onion
◦  2 cloves garlic, minced
◦  ½ cup bourbon
◦  1 cup ketchup
◦  2 Tbsp Dijon mustard
◦  2 Tbsp balsamic vinegar
◦  1½ Tbsp molasses
◦  1½ Tbsp molasses
◦  ½ tsp each: kosher salt and freshly ground black pepper, plus more for seasoning
◦  Pinch of cayenne pepper

◦  1½ pound ground chicken, preferably dark meat
◦  ¼ pound Monterey Jack cheese, sliced
◦  4 seeded buns, split
◦  4 romaine lettuce leaves
◦  Sautéed (Thyme) Mushrooms for topping (recipe follows)


Recipe

To make the Bourbon Barbecue Sauce:
Warm the olive oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook just until soft, about 1 minute. Add the bourbon and cook until the liquid reduces by half. Add the ketchup, mustard, balsamic vinegar, molasses, salt, black pepper, and cayenne and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is nicely thickened, about 10 minutes. Set aside.

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Form the ground chicken into four patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, about 8 minutes per side. During the last 2 minutes of grilling, top the burgers with the cheese.

Arrange the buns, cut side down, on the grate directly over the heat and toast until lightly browned.

Top the bottom bun with lettuce, then set the burgers on the buns. Top with the barbecue sauce and mushrooms. Close the burgers and serve right away, passing extra barbecue sauce at the table.


Serves 4



Sautéed Mushrooms:

◦  2 Tbsp olive oil
◦  1 Tbsp unsalted butter
◦  ½ pound white or brown mushrooms, sliced ¼ inch thick
◦  ¾ tsp kosher salt
◦  ¼ tsp freshly ground pepper

Warm the olive oil in a frying pan over medium-high heat and melt the butter. Add the mushrooms and stir to coat.

Add the salt and pepper and sauté, stirring frequently, until the mushrooms are golden brown around the edges but still holding their shape, about 8 minutes.

Serve right away.

Makes about 1 cup (enough to top 4 burgers)


◦  Variations:

THYME:
Add ½ teaspoon chopped fresh thyme along with the salt and pepper.

LEMON-PARSLEY:
Add 1 teaspoon chopped fresh parsley and the zest of 1 lemon just before serving.

VERMOUTH:
Add 1 tablespoon dry vermouth during the last 2 minutes of cooking.