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ground chicken garlic anchovies couple salt Worcestershire sauce handful of fresh flat–leaf parsley lemon plus juice evoo crusty rolls mustard romaine lettuce heart tomatoes potato chips
Viewed: 40 - Published at: 9 years agoIngredients
- 1 package ground chicken breast
- 3 garlic cloves, 2 finely chopped, 1 cracked from the skin
- 4 anchovies, finely chopped (yes, Wade, theyre optionalbut recommended)
- A couple of handfuls of grated Parmigiano-Reggiano or Pecorino Romano cheese
- Salt and coarse black pepper
- 1 tablespoon Worcestershire sauce
- A handful of fresh flat-leaf parsley, chopped
- Zest of 1 lemon plus juice of 1/2 lemon
- 4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
- 4 crusty rolls, split
- 1 teaspoon Dijon mustard
- 1 romaine lettuce heart,chopped
- 2 plum tomatoes, thinly sliced
- Gourmet potato chips
Method
- In a bowl, combine the ground chicken, finely chopped garlic, anchovies, a handful of the cheese, a pinch of salt, a generous amount of pepper, the Worcestershire, parsley, and lemon zest.
- Score the mixture and form 4 oval, rather than round, patties.
- Heat a large nonstick skillet with 1 tablespoon of the EVOO, once around the pan, over medium-high heat.
- When hot, add the chicken patties and cook for 3 to 4 minutes on each side.
- Preheat the broiler and toast the rolls on a cookie sheet or broiler pan.
- When they are lightly golden in color, remove the sheet from the oven and rub the breads with the cracked garlic clove.
- Drizzle the bread with EVOO and sprinkle with the remaining handful of cheese.
- Return the sheet to the broiler for another 30 seconds, then remove it and let it stand.
- In a large bowl, combine the Dijon, lemon juice, and the remaining 3 tablespoons of EVOO with salt and pepper.
- Toss the romaine in the dressing.
- Place the patties on the roll bottoms and top them with a pile of dressed romaine, sliced tomatoes, and the roll tops.
- Serve the burgers with chips alongside.
