Chicken Marsala Burgers

READY IN: 1hr 10mins




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