RECIPES: Recipe Details

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Flying Pig Burgers with Sauced Mushrooms

this burger was inspired by my late wife's love for French food, not in the name but in the ingredients themselves. Very classic for the French yet in the all American burger form. I hope you love them as I know my wife would.

Ingredients 

Patties:
2 1/2 lbs boneless, skinless chicken breast
¼ lb bacon
Marinade:
3 cups Sutter Home Cabernet Sauvignon
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped or ½ teaspoon dry thyme
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
2 cups white mushrooms, sliced
2 medium carrots, grated
1 tablespoon butter
1 tablespoon fresh parsley, chopped
Vegetable oil, for brushing the grill rack
1 large yellow onion, sliced ½” thick (6 slices)
6 Kaiser rolls, split
2 tablespoons vegetable oil
1teaspoon kosher salt

Instructions 

Start by rinsing chicken well and patting dry, put bacon and chicken through a meat grinder fitted with a coarse plate. To make the marinade: in medium bowl place wine, garlic, thyme, salt and pepper whisk well. Place 1 cup of marinade in another medium bowl add mushrooms and set aside. To the remaining marinade add chicken mixture and grated carrots mix well cover and refrigerate for 1 hour. Prepare a medium-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the sauce, place mushroom mixture in a small shallow pan (such as a sauté pan), place on the grill and cover. Bring to a boil, stirring occasionally; reduce liquid to approximately ¼ cup, about 30 minutes. Remove from grill, stir in butter and parsley cover and set aside. To make patties, drain marinade through fine sieve from the chicken mixture and discard marinade. Handling as little as possible to avoid compacting, form into 6 equal patties to fit the rolls, about 5” rounds, ¾” thick. Brush grill rack with oil. Place the patties and the onions on the rack, cover and grill until browned on the bottoms, 5 to 6 minutes. Turn the patties and onions and continue grilling until done about 5 minutes. During the last few minutes of cooking, brush the tops of the rolls with oil and sprinkle with salt. Place cut side down on the outer edges of rack to toast lightly. To assemble the burgers, place the burgers on rolls, top with onion, sauced mushrooms and top of roll. Serve. Makes 6 burgers