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| IRON CHEF BURGER HAPPY NEW YEAR 2014 |
Yield : 10 sandwiches
2 tbsp minced shallot (1 large)
2 tbsp vegetable oil
1 1/2 lb fresh white mushrooms, minced (61/2 cups)
3 oz/fl dry white sauce
1/2 tsp salt, or to taste
1/4 tsp ground black pepper or to taste
2 1/2 lb ground chicken
1 1/2 lb dry bread crumbs
2 tsp chopped fresh herbs ( such as chives, oregano, and basil )
1/2 tsp chopped rosemary
1/2 tsp poultry seasoning or to taste
5 oz/wt provolone cheese ( 10 slices )
10 each soft sandwich rolls, split and toasted
3 cups tomato ketchup
* Saute the shallot in the oil over moderate heat. Increase the heat, add the mushrooms, and saute until all the moisture has cooked off. Add the sauce and continue to saute until dry.
* Season to taste with salt and pepper. Remove from heat and chill thoroughly.
* Combine the chicken with the bread crumbs, mushrooms mixture, herbs, salt, pepper, and poultry seasoning.
* Make a test as for force meat. Adjust seasoning as necessary.
* Form the chicken mixture into patties, about 4 1/2 ounces each.
* Saute or griddle the patties until browned on both sides.
* Tran fer to a sheet pan or sizzler platter. Top each patty with a slice of provolone. Finish cooking the patties in a moderate (350-375 C) oven to a internal temperature of 165 C.
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