Grilled Ground Chicken Burger Recipe with Caramelized Onions, Roasted Mushrooms and Garlic Aioli | What’s Cooking
Add this superstar chicken burger to your grill repertoire and become newly best friends with the people lucky enough to dig in. This delicious monster is served at our Nordstrom Grill with caramelized onions, herbed mushrooms and roasted garlic aioli, all sandwiched within a toasted sesame bun. We amp things up by grinding both breast and thigh meat—for added flavor and moisture—and mix in lots of fresh parsley and a heap of caramelized onions to make each huge patty one of the best you’ll ever bite into.
Grilled Chicken Burger
From our Nordstrom Grill
(Makes 12 servings)
1/3 cup extra-virgin olive oil
3 pounds yellow onions, sliced 1/4-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To make the caramelized onions, heat olive oil in a large 12-inch skillet or dutch oven over moderately high heat until rippling, but not smoking. Add onions and season with salt and pepper. Cook, uncovered, stirring occasionally, until they soften and begin to caramelize, about 10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and set aside to cool.
Ground Chicken Burger Patties
2 1/4 pounds boneless, skinless chicken breasts
2 1/4 pounds boneless, skinless chicken thighs
4 ounces (about 1/2 cup) caramelized onions
5 tablespoons (.75 ounces) flat-leaf parsley, minced
3/4 teaspoons chili flakes
1 3/4 tablespoons kosher salt
Chop the chicken breasts and thighs into 1/2-inch pieces and put them into the freezer for about 20 minutes to firm slightly. Follow the manufacturer’s directions to grind with a meat grinder or pulse in a food processor in four batches for about 15 seconds each—just until it all looks nicely ground.
Into a large bowl, add ground chicken, onions, parsley, chili flakes and salt. Mix until well combined and ingredients are equally distributed throughout. Divide mixture evenly into 10, 7-ounce patties and place on waxed or parchment paper. Cover and transfer to refrigerator to chill and firm.
Herbed Roasted Mushrooms
2 tablespoons finely minced fresh rosemary
1 tablespoon finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh thyme
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds crimini mushrooms or in-season wild mushroom mix, sliced 1/4-inch thick
Preheat oven to 500°F with a rimmed baking sheet inside.
In a small bowl, combine the olive oil, rosemary, parsley, thyme, kosher salt and ground pepper and mix. Add the mushroom mix to the herbed olive oil and toss to evenly coat.
Remove the hot baking sheet from the oven and carefully arrange the mushrooms in a single layer. Return sheet pan with mushrooms to the oven and roast for 8 minutes. Rotate the pan, turn the mushrooms over and continue roasting until the mushrooms are tender and tops and bottoms are golden brown, about 8 minutes.
Set the mushrooms aside to cool (they can be kept in an airtight container and refrigerated for up to 3 days).
Roasted Garlic Aioli
2 cups mayonnaise
1 clove garlic, finely minced
3 tablespoons roasted garlic
2 tablespoons lemon juice, freshly squeezed
3/4 teaspoons kosher salt
In a small bowl, whisk all ingredients until well combined. Cover and refrigerate until needed, up to 4 days.
Chicken Burger Grilling and Assembly
Prepared chicken burger patties
Burger buns, sliced in half
Roasted Garlic Aioli
1 head Bibb lettuce
4 tomatoes, sliced 1/4-inch thick
12 ounces Swiss cheese, sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. (See our guide to Master Charcoal Grilling.) Clean and oil grill grate. Place burgers on grate and grill, flipping once, until an instant-read thermometer reads 165ºF, about 6 minutes per side. Remove from grill and set aside. Place bun halves, cut side down, on grill grate. Toast for 1 to 2 minutes, until golden.
To assemble the burgers as we serve them at the Nordstrom Grill, spread 1 1/2 tablespoons of aioli onto both sides of bun. On top of bottom bun half, place lettuce and tomatoes. Season tomatoes with a pinch of salt and pepper. Set chicken burger on top of tomatoes, followed by two slices of cheese and a generous spoonful of the roasted mushrooms and caramelized onions. Serve, as we do, alongside french fries and Kalamata Olive Aioli for dipping.
Try these recipes and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What’s Cooking series and Nordstrom cookbooks (available in selected Nordstrom restaurants and Ebars).
Have a favorite dish or beverage from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!
—Jeff Powell (Photos and Intro)