Ingredients:

  • 1 lb lean ground chicken
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp cajun seasoning
  • 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tsp worcestershire sauce
  • 1/2 cup shredded sharp cheddar
  • 5 brioche buns
  • 2 tbsp butter

Instructions:

  1. Heat oil in a large 12-inch skillet over medium-high heat. Add ground chicken in large chunks and sear undisturbed for 3 minutes to develop a brown crust. Break into smaller crumbles and cook until no longer pink. Remove meat from pan and set aside.
  2. In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until vegetables are translucent and softened.
  3. Add minced garlic and tomato paste to the vegetables. Stir constantly for 60 seconds until the paste turns a dark brick red and develops a nutty aroma.
  4. Reduce heat to medium. Stir in the Cajun seasoning and Worcestershire sauce. Slowly pour in the chicken broth and heavy cream, stirring to deglaze the pan and emulsify the sauce.
  5. Return the cooked chicken to the skillet. Stir in the shredded cheddar cheese until melted and the sauce has thickened to a glossy consistency.
  6. Spread butter on the faces of the brioche buns and toast in a separate skillet or oven until golden brown. Spoon the chicken mixture onto the toasted buns and serve immediately.