Chicken Marsala Burgers
This burger draws its inspiration from the classic Italian dish chicken Marsala. Mushrooms and shallots coax out the flavor of Marsala, a fortified wine from western Sicily.
Use a good-quality Marsala, not the cooking variety, because if it’s not good enough to drink, it’s not good enough to cook with.
Ingredients
MAKES 6 BURGERS
- 2 teaspoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 10 ounces white mushrooms, thinly sliced
- ¼ cup plus 2 tablespoons dry Marsala
- ¼ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 2 pounds ground chicken
Instructions
- In a small bowl, make a slurry by mixing the flour with ½ cup of the broth.
- Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shallots and cook until translucent, about 1 minute.
- Reduce the heat to medium, add the mushrooms, and stir to combine with the shallots.
- Add ¼ cup of the broth and continue to cook for 5 minutes.
- Add ¼ cup of the Marsala, the salt, and pepper and continue to cook until the liquid is reduced by about three-quarters, 10 to 15 minutes.
- Stir in the parsley and slurry and transfer the mixture to a medium-size bowl.
- In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken, using your hands.
- Form into 6 patties, each 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 for 5 minutes more.