Description
This juicy patty tastes like a ballpark sausage. Slightly modified from rachel ray.
Ingredients
- Ground Chicken
- Parmesan Cheese
- Garlic Cloves
- Fresh Rosemary Leaves
- Fennel Seeds
- Crushed Red Pepper Flakes
- Allspice
- Orange, Juice And Rind Of
- Salt And Pepper
- Extra Virgin Olive Oil
- Pancetta
- Red Onions
- Bay Leaf
- Balsamic Vinegar
- Honey
- Worcestershire Sauce
- Rolls
- Salad Greens
Instructions
- Preheat grill to med-high
- In a large bowl, combine chicken, cheese, garlic, rosemary, fennel seeds, red pepper, allspice, orange peel, and 1 / 4 tsp salt
- Season with black pepper to taste
- Form mixture into 4 patties, pressing your thumb into the center of each to keep it from bulging as it cooks
- Set aside
- In medium skillet, heat 2 tbs of olive oil
- Add the pancetta and cook until crisp, 3-4 minutes
- Add onions and season with salt and pepper
- Add the bay leaf and cook, stirring occasionally, until the onions begin to brown, about 10 minutes
- Discard the bay leaf and stir in vinegar, honey, worcestershire sauce, and orange juice
- Cook, stirring occasionally, 6-7 minutes
- Add a little water if sauce begins to dry out
- Drizzle patties liberally with olive oil
- Grill until firm to the touch but still juicy, about 5 minutes per side
- Transfer to plate and let rest for 5 minutes
- Toast rolls on the grill and drizzle with olive oil
- Pile salad greens on bottoms of rolls
- Top greens with chicken patty and onion sauce and top of roll