Chef Joeys Organic Chicken Mushroom Burger Food

CHICKEN MUSHROOM BURGERS

Steps:

• Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside.
• In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender.
• Stir in bulgur.
• Return to a boil.
• Reduce heat to low.
• Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender.
• Remove from heat; cool slightly.
• In a large mixing bowl combine chicken, green onion, Worcestershire sauce, and pepper.
• Add bulgur mixture; mix until combined.
• Shape into four 3/4-inch-thick patties.
• Lightly coat a cool rack of grill with nonstick cooking spray.
• Place patties on rack of uncovered grill directly over medium coals.
• Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking.
• Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes.
• To serve, spread mustard on bottom halves of rolls or buns, if desired.
• Place patties and some of the sliced mushrooms on top.

CHICKEN MUSHROOM BURGERS

Steps:

• Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
• Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
• Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
• Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.