Chicken burger with goat cheese and BBQ balsamic cream. The renowned and reinvented burger, with more intense aroma and pure boldness.

Ingredients for 4 people:
4 burger breads

For beef:
800 gr. of minced chicken
1 tbsp grated ginger
100 gr of bread crumbs
1 egg
½ leaves of root parsley, thinly sliced
6 basil leaves, thinly sliced
3 tbsp Alfa Leone extra virgin olive oil
1 tbsp yoghurt
1 tbsp mustard
Salt, fresh grated pepper
4 cut slices of goat cheese

For the caramelized onions:
3 big thinly sliced onions
2 tbsp of Alfa Leone extra virgin olive oil
1 shot of dry white wine
1 piece of thyme
300 ml chicken stock
4 tbsp of Alfa Leone BBQ balsamic cream
Salt, fresh grated pepper

For serving:
Wild arugula
Caramelized onions
Alfa Leone BBQ balsamic cream

Beef: Knead all the ingredients (except the cheese) together until a homogeneous mixture is formed and leave it in the fridge for 10 minutes. Form 4 beef patties. Bake them in a preheated oven at 190C for 25 minutes, on a baking tray which should be overlaid with wax paper and put drizzles of olive oil on. After 25 minutes, put 1 slice goat cheese on each patty and bake them for another 10 minutes until the cheese on top is slightly melted.

Breads: Slice the bread in two semi-circles and put it for a while in the pan with 2 tbsp until crispy.

Onions: Put the onions in a big pan, add salt and leave them for about 10 minutes in a low temperature heat till they soften. Add the olive oil, let them sit for 2-3 minutes, add the wine and wait until the alcohol evaporates. Add thyme, pepper and chicken stock, leave them in low heat for 10 more minutes until all liquids are absorbed. Add BBQ balsamic cream, mix (keep it away from the heat). Then leave it in that temperature until they get honeyed.

Burger: Put mayonnaise in bread’s base, some wild arugula leaves, then add the beef with the melted cheese and add the caramelized onions and the extra BBQ balsamic cream on top. Wrap with bread and then serve.