Chef Joeys Organic Chicken Mushroom Burger Food

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CHICKEN MUSHROOM BURGERS



Chicken Mushroom Burgers image

Make and share this Chicken Mushroom Burgers recipe from Food.com.

Provided by spatchcock

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

7 ounces wild mushrooms (chanterelle, porcini, shitake) or 7 ounces button mushrooms (chanterelle, porcini, shitake)
2 garlic cloves, minced
3/4 cup chicken broth
3 tablespoons bulgur
12 ounces lean ground chicken
2 tablespoons thinly sliced green onions
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
4 hamburger buns or 4 kaiser rolls, split and toasted
grilled red onion, sliced (optional)
dijon-style mustard (optional)

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.

Nutrition Facts : Calories 262.5, Fat 3.8, SaturatedFat 1, Cholesterol 49.3, Sodium 439, Carbohydrate 29.3, Fiber 2.7, Sugar 4, Protein 27.2

CHICKEN MUSHROOM BURGERS



Chicken Mushroom Burgers image

Provided by James Briscione

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons olive oil, plus more as needed
2 cloves garlic, sliced
1 shallot, minced
8 ounces fresh button mushrooms, roughly chopped
1/2 cup white wine or chicken stock
1 pound ground chicken
6 tablespoons dry breadcrumbs
2 large eggs, beaten
2 tablespoons chopped fresh basil
1 teaspoon kosher salt
Freshly ground pepper
1 beefsteak tomato
1/4 cup grated Parmesan
4 burger rolls
3 tablespoons unsalted butter, softened, to spread on the rolls
Dijon mustard, for spreading
Lettuce leaves, for serving

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.

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