Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a large nonstick skillet or grill pan to medium-high heat.
Step 2
Drizzle some EVOO in a bowl and add to it the chicken, Worcestershire, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano, salt, and pepper. Combine to form 4 large patties and add to the hot skillet. Cook for 6 minutes, then flip the burgers. Cook for 5 minutes on the other side.
Step 3
Heat a second skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the mushroom caps with the sliced onions and cubanelle peppers. Season with salt and pepper and cook for 5 minutes, stirring frequently. Turn the heat off. Add the hot cherry peppers and a splash of their juice.
Step 4
Place the Provolone over the burgers and turn off the heat in the pan. Tent the pan with foil to melt the cheese with carry-over heat.
Step 5
Preheat the broiler to high. Toast the crusty rolls until golden. Melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan. Brush the garlic butter on the rolls.
Step 6
Place the cheese-covered patties on the bottoms of the buns. Top with the peppers and onions and replace the top halves of the buns.
Step 7
Toss the greens with the thyme, lemon juice, 2 tablespoons of the EVOO, salt, and pepper. Serve the greens alongside the cacciatore burgers with your chips of choice.
