Taste the Air-Chilled Difference®

Arrabiata Chicken Burger

by , Chef, Congress Austin, Austin, Texas

Arrabiata Chicken Burger

Serves 4

This meatball-sub inspired chicken burger is a healthier take on a classic. It’s a simple, comforting Italian dinner with the satisfaction of a burger. If you have the option, butter and grill the buns instead of toasting them.

  • 4 challah or brioche buns
  • ¼ cup grated Parmigiano-Reggiano cheese
  • Chicken Burger
  • 2 pounds ground Smart Chicken
  • 1 tablespoon ice water
  • 2 tablespoons basil, chiffonade
  • Kosher salt and freshly cracked pepper

In a medium bowl, combine meat and seasonings by hand, adding the ice water to keep the meat cold as you work with it. Form the ground chicken into four burgers, being careful not to overwork it. Season each burger with salt and pepper when ready to grill. Oil the grill grate and grill each burger for a few minutes on each side, until the internal temperature of each burger registers 165°F on an instant-read thermometer.

Once your burgers are grilled and the Arrabiatta Sauce (recipe follows) is ready, bury your burgers in the sauce over low heat for 15 minutes as you would treat meatballs.

    • Arrabiata Sauce
    • 1 (16-ounce) can San Marzano tomatoes, pureed
    • 1 tablespoon garlic, minced
    • ¼ cup yellow onion, diced small
    • 1 teaspoon chile flakes
    • 2 tablespoons dry white wine
    • 1 tablespoon extra-virgin olive oil
    • Kosher salt and freshly cracked pepper, to taste

    In a saucepot over medium-high heat, sauté onions in olive oil for about 4 minutes. Add garlic and chile flakes and sauté for 1 more minute. Deglaze the pan with white wine. Add pureed tomatoes and simmer gently for 30 minutes. Season to taste.

      • Caramelized Onions and Fennel
      • 2 yellow onions, julienned
      • 1 fennel bulb, julienned
      • 1 teaspoon unsalted butter
      • 1 teaspoon canola oil
      • 1 teaspoon minced garlic
      • Kosher salt and freshly cracked pepper, to taste

      Heat a large sauté pan over medium-high heat and add oil. When oil is almost smoking, add butter. When butter begins to foam, add the onions and fennel. Let the vegetables caramelize before tossing the pan. When your vegetables begin to brown, turn heat to low and stir occasionally for 20 to 25 minutes. Add garlic in the last 2 minutes of cooking. Season to taste.

      To serve: Place the burger that has been simmering in the Arrabiata Sauce on your toasted bottom bun. Top the burger with the Parmigiano-Reggiano and then the caramelized vegetables.