Ingredients:
1/2 cup kosher salt
1-1/2 tsp. granulated onion
1-1/2 tsp. granulated garlic
1-1/2 tsp. coarse black pepper
1-1/2 tsp. celery salt
8 oz. ground chicken
chili powder to taste
ground cumin to taste
vegetable oil for deep frying
one 6-inch sourdough roll
1/4 cup melted butter
1 red bell pepper, widely sliced
1 yellow bell pepper, widely sliced
6 mushrooms, widely sliced
1 Tbs. melted butter
1 tsp. chopped garlic
fresh parsley to taste
kosher salt and black pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
2 slices pepper jack cheese
2 Tbs. vegetable oil
1 sweet potato, thinly sliced
Preparation:
In a small bowl, combine kosher salt, granulated onion, granulated garlic, coarse black pepper and celery salt. Season chicken with seasoning salt, chili power and cumin. Form into a patty and place into heated skillet with two tablespoons vegetable oil. Brush sourdough roll with melted butter and place on grill to toast. Remove roll from grill when toasted to desired doneness.
Place bell pepper slices on grill. Grill for approximately two to five minutes per side, depending on heat of grill. Add seasoning salt again (optional).
In another saucepan, heat one tablespoon butter. Add garlic and parsley. Cook until garlic begins to turn golden. Add mushrooms and cook over medium-high heat until mushrooms are cooked down and there is little moisture left. Remove from heat. Add salt, pepper, Parmesan cheese and bread crumbs. Keep mushroom topping warm.
Heat vegetable oil for deep frying. Add sweet potato slices being careful not to crowd pot. Drain potato chips on paper towels. Season with seasoning salt.
Before removing chicken burger from skillet. Top with cheese to melt. To serve, place chicken burger on sourdough bun. Add mushroom topping to burger. Top with grilled peppers to taste. Place toasted bun on the top. Serve with sweet potato chips. Serve immediately.
Yield: 1 serving
