1 1/2 pounds ground chicken
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1 teaspoon fennel seeds
4 garlic cloves, minced
1/4 cup tender sun-dried tomatoes
10 to 12 fresh basil leaves
2 tablespoons extra-virgin olive oil, plus some to drizzle
2 cubanelle peppers, seeded and sliced
1 medium onion, thinly sliced
Salt and freshly ground black pepper
4 crusty kaiser rolls, split
2 tablespoons unsalted butter
4 deli-cut slices of Provolone cheese
Chopped raw vegetable salad
Place the chicken in a medium bowl with the grill seasoning, fennel seeds, and half of the garlic. Pile the sun-dried tomatoes on top of each other in small stacks, then slice into thin strips. Coarsely chop the thin strips and add to the bowl. Stack the basil leaves together, then roll them up into a log. Shred the basil by thinly slicing the log (this makes a chiffonade). Add the basil to the bowl. Drizzle EVOO over the bowl.
To the hot skillet, add the 2 tablespoons of EVOO, then the peppers and onions. Season the mixture with salt and pepper. Cook until just tender, about 6 to 7 minutes.
This is a master recipe of a chicken sausage trio. The burger turned out really good. I only made 2 of the burgers, because I'm trying to cut back. RR says before the ingredients: " Serve with chopped raw vegetable salad and fancy store-bought chips of choice." I totally missed that when making my grocery list, so I added it to the ingredient list. It's Friday night and my husband likes comfort food, so I made a box of Macaroni and Cheese to go with it. This is Rachael Ray's tidbit: "Trim a sliver off one side of the peeled whole onion to keep it stable as you slice it into disks: Give it 'feet' for stability."