Ingredients:

  • 1 lb ground chicken (blend of breast and thigh)
  • 1 tbsp olive oil
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 1/4 cup ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 cup Monterey Jack cheese, shredded
  • 5 brioche buns, toasted with butter

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced red and green bell peppers and yellow onion. Sauté for 5 minutes until the vegetables are softened and slightly golden.
  2. Move the vegetables to the edge of the pan and add the 1 lb ground chicken to the center. Cook for 7-8 minutes until no pink remains, breaking it up as you go.
  3. Stir in the 3 cloves of minced garlic and cook for 1 minute until fragrant.
  4. Add the tomato sauce, ketchup, yellow mustard, Worcestershire sauce, brown sugar, and smoked paprika.
  5. Lower the heat to medium low and simmer for 10 minutes until the sauce coats the meat thickly.
  6. Stir in the salt and black pepper, tasting to ensure the balance of sweet and savory is right.
  7. Turn off the heat. Sprinkle the cheddar and Monterey Jack over the top and stir gently until completely melted and glossy.
  8. Lightly butter the brioche buns and toast them in a separate pan until the edges are crispy.
  9. Divide the mixture among the 5 buns and serve while the cheese is still stretchy.