Chicken Marsala Burgers

From The Great Big Burger Book

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄2 teaspoon all-purpose flour
• 1  cup chicken broth
• 1  tablespoon olive oil
• 2  tablespoons  minced shallots
• 10  ounces white mushrooms, thinly sliced
• 1⁄4 cup dry marsala, plus
• 2  tablespoons dry marsala
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon  coarsely chopped black pepper
• 2  tablespoons  finely chopped flat leaf parsley
• 2  lbs ground chicken
• 6  hamburger buns with sesame seeds

Directions

1. In a small bowl, make a slurry by mixing the flour with ½ cup of broth; set aside.
2. Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent.
3. Lower heat to medium; add in the mushrooms; stir to combine with the shallots.
4. Add in ¼ cup of broth; continue to cook for 5 minutes.
5. Add ¼ cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters.
6. Stir in the parsley and slurry; transfer mixture to a medium bowl.
7. In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands.
8. Form into 6 patties, 1-inch thick.
9. Place the burgers, together with the remaining ¼ cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally.
10. Add the mushroom mixture to the skillet and continue to cook 5 minutes.
11. Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.