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1
Preheat a large nonstick skillet or grill pan to medium-high heat.
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2
Drizzle some EVOO in a bowl and add to it the chicken, Worcestershire, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano, salt, and pepper.
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3
Combine to form 4 large patties and add to the hot skillet.
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4
Cook for 6 minutes, then flip the burgers.
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5
Cook for 5 minutes on the other side.
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6
Heat a second skillet over medium-high heat.
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7
Add 2 tablespoons of the EVOO (twice around the pan).
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8
Add the mushroom caps with the sliced onions and cubanelle peppers.
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9
Season with salt and pepper and cook for 5 minutes, stirring frequently.
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10
Turn the heat off.
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11
Add the hot cherry peppers and a splash of their juice.
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12
Place the Provolone over the burgers and turn off the heat in the pan.
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13
Tent the pan with foil to melt the cheese with carry-over heat.
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14
Preheat the broiler to high.
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15
Toast the crusty rolls until golden.
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16
Melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan.
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17
Brush the garlic butter on the rolls.
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18
Place the cheese-covered patties on the bottoms of the buns.
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19
Top with the peppers and onions and replace the top halves of the buns.
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20
Toss the greens with the thyme, lemon juice, 2 tablespoons of the EVOO, salt, and pepper.
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21
Serve the greens alongside the cacciatore burgers with your chips of choice.
