|
|
|
Caramelized Chicken Burgers on Foccacia
Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Involved |
Ingredients
For foccacia:
2 teaspoons sugar
1-1/4 cup warm water
1 Tablespoon active dry yeast
2-1/2 cups gf flour*
3/4 cup cornmeal
1 16 ounce can pitted black olives, chopped
10 Tablespoons olive oil
2 Tablespoons chopped basil
1 Tablespoon chopped parsley
2 teaspoons salt
For burgers;
1 Tablespoon canola oil
1 onion, thinly sliced
Salt
1 teaspoon chopped fresh thyme
1 pound ground chicken
2 Tablespoons unsalted butter
8 thin slices mozzarella cheese
Gf sun-dried tomato pesto or regular pesto
|
|
Directions
For foccacia:
Place the sugar and 1/2 cup warm water in the bowl of an electric mixer. Stir to blend. Add yeast and let the mixture foam for 5 minutes. Add flour, cornmeal, olives, 6 Tablespoons of oil, herbs, 1 teaspoon salt and 3/4 cup warm water. Use the dough hook attachment for the mixer and combine ingredients at medium speed for about 2 minutes, scraping down the sides of the bowl. Reduce the speed to low and mix for about 5 more minutes. Remove the bowl from the mixer and pour 1 Tablespoon of oil over the dough. Turn the dough several times to coat with the oil. Cover the bowl with plastic wrap and set in a warm place to rise for 45 minutes. The dough should just about double in size.
Preheat the oven to 400 degrees F. Lightly coat a 10x15" baking sheet with oil and then line with parchment paper and lightly oil the parchement paper. Pour the dough onto the prepared baking sheet. Coat your hands with oil and lightly press the dough so that is about an inch away from all sides. (The dough may seem a little sticky, but you should be able to push it into shape if your hands are well oiled) Brush the top of the dough with 2 Tablespoons oil and sprinkle the top with the remaining 1 teaspoon salt. Bake for 20 minutes, until lightly browned. Remove from oven and let cool before cutting.
For burgers:
Heat the oil in a medium non-stick skillet over medium heat. When hot, add onions and lightly season with salt. Cook the onion for 20 minutes, stirring frequently to prevent burning. Remove from heat and toss with thyme. Transfer to a bowl and place in the refrigerator to cool. When cool, add ground chicken to onions and form into 4 patties. Season the patties with salt. Heat a large non-stick skillet over medium-high heat. When hot, add the patties and cook until browned on both sides and cooked through.
With a sharp knife, cut the foccacia into sandwich sized squares. Cut each square in half, to make two thin slices of bread from each piece. Spread sun-dried tomato pesto or regular pesto on fresh cut side of half of the bread slices. Place a large non-stick skillet over medium heat and add butter. When butter has melted, add foccacia slices, crust side down. Place a slice of mozzarella on the non-pesto piece of bread and cook until the bottom sides are nicely toasted. Transfer to serving plates and place a chicken burger on the slice of foccacia with pesto and top with the other slice. Serve immediately. |
|
|
Tips
|
Because you have to first make the foccacia, this sandwich is a lot of work, however, it is possibly the best sandwich we have ever eaten! |
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
