Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Preheat a large skillet or grill pan over med-high heat.
  2. Drizzle some olive oil in a bowl; add to it the chicken, Worcestershire sauce, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano (a generous palmful), salt, and pepper.
  3. Combine mixture; for into 4 large patties; place patties on hot skillet; cook 6 minutes, then flip burgers and cook 5 minutes on the other side.
  4. Heat a second skillet over med-high heat; add 1 tablespoon olive oil; add in the mushroom caps, sliced onions and cubanelle peppers.
  5. Season with salt and pepper; cook 5 minutes, stirring often.
  6. Turn the heat off; add in the hot cherry peppers and a splash of their juice.
  7. Place the provolone over the burgers and turn off the heat in the pan; tent the pan with foil to melt the cheese and carry-over heat.
  8. Preheat 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.
  9. Place the cheese-covered patties on the bottoms of the buns; top with the peppers and onions; replace the top halves of the buns.
  10. Toss the greens with the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper.
  11. Serve the greens alongside the cacciatore burgers.

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