Chicken Burgers PT40M https://img3.recipesrun.com/201907/2019/1025/a8/3/673252/300x200x90.jpg A chicken burger dripping with flavorful barbecue sauce is sure to be a welcome mess. Adjust the amount of cayenne pepper depending on how spicy you want the sauce. Freeze extra barbecue sauce for up to 3 months, or use it for another dinner later in the week: toss a little with shredded rotisserie chicken, mix with shredded cheese and stuff into tortillas to make quesadillas. 4 servings Ingredients: 4 romaine lettuce leaves 4 seeded buns, split 1/4 lb. (125 g) Monterey Jack cheese, sliced Kosher salt and freshly ground pepper 1 1/2 lb. (750 g) ground chicken, preferably dark meat 1/4 tsp. freshly ground pepper 3/4 tsp. kosher salt 1/2 tsp. chopped fresh thyme 1/2 lb. (250 g) white or brown mushrooms, sliced 1/4 inch (6 mm) thick 1 tsp. unsalted butter 2 tsp. olive oil Pinch of cayenne pepper 1/2 tsp. freshly ground black pepper 1/2 tsp. kosher salt 1 1/2 tsp. molasses 2 tsp. balsamic vinegar 2 tsp. Dijon mustard 1 cup (8 oz./250 g) ketchup 1/2 cup (4 fl. oz./125 ml) bourbon 2 garlic cloves, minced 1/4 cup (1 1/2 oz./45 g) finely chopped yellow onion 1 tsp. olive oil