Chicken Burger With Caramelized Shallots and Jalapeño-Bacon

Chicken Burger With Caramelized Shallots and Jalapeño-Bacon 

For the barbecue sauce:

1 tablespoon olive oil
2 cloves garlic, minced
2 jalapeños, seeded and chopped
3 strips bacon, chopped into 1/4-inch pieces
1 cup ketchup
1/4 cup vinegar
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon chili powder

For the burgers:

2 pounds ground chicken
2 tablespoons chopped parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
8 shallots, peeled and sliced thin
1 teaspoon sugar
1 teaspoon kosher salt
2 tablespoons sherry
Cooking oil for grill
8 slices sharp Cheddar cheese
1 large loaf French bread, sliced into 16 pieces

For jalapeño-bacon barbecue sauce, heat oil in a saucepan over medium. Add garlic, jalapeños and bacon. Saute until brown and the bacon is crisp. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.

For burgers, combine chicken, parsley, Worcestershire sauce, garlic, 1 teaspoon salt and black pepper in a large bowl. Shape into 8 patties and set aside.

In a skillet, melt butter over medium heat. Add shallots, sugar and 1 teaspoon kosher salt. Cook shallots, stirring occasionally for 20 minutes or until they become caramel in color. Deglaze pan with sherry and set aside.

Heat a grill or grill pan on medium-high. Lightly oil grill. Cook burgers 5-6 minutes on each side or until the internal temperature reads 165 degrees.

Just before removing from the grill, top each burger with cheese and allow it to melt for about 20 seconds.

Place burgers on slices of French bread, followed by shallots and barbecue sauce. Top with remaining pieces of bread and serve.

Makes 8 servings.