-
1
Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat.
-
2
If you're cooking outside you can cook over the grill flames.
-
3
Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper.
-
4
The black pepper will really balance out the sweetness of your sauce later on.
-
5
Add the bay leaf to the pot.
-
6
While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese.
-
7
Mix the meat with seasonings and form 4 large patties.
-
8
Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks.
-
9
Wash up and drizzle the patties liberally with extra-virgin olive oil.
-
10
Place the patties on the grill and cook 6 to 7 minutes on each side.
-
11
When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice.
-
12
Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy.
-
13
Adjust the black pepper level to your taste.
-
14
Mix the chopped endive, shredded arugula and chopped radicchio together.
-
15
Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce.
-
16
Set bun tops in place and serve.
