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1
Preheat a large skillet or grill pan over med-high heat.
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2
Drizzle some olive oil in a bowl; add to it the chicken, Worcestershire sauce, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano (a generous palmful), salt, and pepper.
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3
Combine mixture; for into 4 large patties; place patties on hot skillet; cook 6 minutes, then flip burgers and cook 5 minutes on the other side.
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4
Heat a second skillet over med-high heat; add 1 tablespoon olive oil; add in the mushroom caps, sliced onions and cubanelle peppers.
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5
Season with salt and pepper; cook 5 minutes, stirring often.
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6
Turn the heat off; add in the hot cherry peppers and a splash of their juice.
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7
Place the provolone over the burgers and turn off the heat in the pan; tent the pan with foil to melt the cheese and carry-over heat.
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8
Preheat broiler to high; toast the crusty rolls until golden; melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan; brush the garlic butter on the rolls.
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9
Place the cheese-covered patties on the bottoms of the buns; top with the peppers and onions; replace the top halves of the buns.
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10
Toss the greens with the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper.
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11
Serve the greens alongside the cacciatore burgers.
