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Chicken Marsala Burgers

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“From The Great Big Burger Book”
1hr 10mins

Ingredients Nutrition


  1. In a small bowl, make a slurry by mixing the flour with ½ cup of broth; set aside.
  2. Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent.
  3. Lower heat to medium; add in the mushrooms; stir to combine with the shallots.
  4. Add in ¼ cup of broth; continue to cook for 5 minutes.
  5. Add ¼ cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters.
  6. Stir in the parsley and slurry; transfer mixture to a medium bowl.
  7. In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands.
  8. Form into 6 patties, 1-inch thick.
  9. Place the burgers, together with the remaining ¼ cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally.
  10. Add the mushroom mixture to the skillet and continue to cook 5 minutes.
  11. Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.

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