Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, crumbling it with a spoon until it is no longer pink (5 to 7 minutes). Stir in the chopped onion and cook for another 3 to 4 minutes until soft. Add the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.1 tablespoon olive oil, 1 pound ground chicken, 1 small onion, 2 cloves garlic, 2 tablespoons Cajun seasoning
- Mix in the tomato paste until the meat is well-coated. Pour in the chicken broth, tomato sauce, and Worcestershire sauce. Simmer on low, uncovered, for 8 to 10 minutes until thick. Taste and adjust salt or add brown sugar if desired. Keep warm.1 tablespoon tomato paste, 1/2 cup low-sodium chicken broth, 1/2 cup canned tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon brown sugar, Salt to taste
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and cook for 4 to 5 minutes, whisking constantly, until the sauce thickens.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup whole milk
- Reduce heat to low. Stir in the freshly shredded cheese and paprika until melted and silky. Season with a pinch of salt. Do not let the sauce boil.8 ounces sharp cheddar or American cheese, 1/4 teaspoon paprika, Pinch of salt
- Spread softened butter on the brioche buns and toast in a hot pan or broiler. Spoon the chicken filling onto the buns, ladle the warm cheese sauce over the top, and finish with black pepper.4 to 6 brioche hamburger buns, Softened butter for toasting, Freshly ground black pepper to finish
Notes
For the smoothest texture, always shred your cheese from a block rather than using pre-shredded varieties that contain anti-caking agents. Do not skip toasting the brioche buns, as this creates a crucial barrier that prevents the bread from becoming soggy under the sauce.
