Makes 10 servings
- 1.13 kg ground chicken
- 170 g bread crumbs
- 454 g Duxelles Stuffing, cooled
- 2 tbsp/6 g chopped herbs, such as chives, oregano, basil, or parsley
- 1 tsp/3 g salt
- 1 g ground white pepper
- 284 g thinly sliced provolone
- 10 Kaiser rolls
- 113 g butter or as needed, melted
- 10 green or red leaf lettuce leaves
- 20 tomato slices
- Gently mix the chicken, bread crumbs, duxelles, herbs, salt, and pepper. Form into ten 170 g patties.
- Lightly butter a large saute pan or griddle. Brown the patties on both sides. Finish in a 177°C oven to an internal temperature of 74°C.
- Prior to service, top each burger with provolone and return to the oven to melt.
- For each sandwich, slice open a roll, leaving it hinged. Brush the cut surfaces with melted butter and grill until golden. Place a burger on the roll and serve open-faced with l lettuce leaf and 2 tomato slices.