Cacciatore Burgers

1. 1

   Preheat a large skillet or grill pan over med-high heat.

2. 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.

3. 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.

4. 4

   Heat a second skillet over med-high heat; add 1 tablespoon olive oil; add in the mushroom caps, sliced onions and cubanelle peppers.

5. 5

   Season with salt and pepper; cook 5 minutes, stirring often.

6. 6

   Turn the heat off; add in the hot cherry peppers and a splash of their juice.

7. 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.

8. 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.

9. 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.

10. 10

    Toss the greens with the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper.

11. 11

    Serve the greens alongside the cacciatore burgers.

* Per serving · 4 servings · Values may vary.