Best Chicken Mushroom Burgers Recipes

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.

TERIYAKI CHICKEN BURGERS WITH A TERIYAKI MUSHROOM SAUCE

Steps:

• Heat oil in skillet.
• Mix ground chicken with the next 10 ingredients. If mixture feels too moist, add in a bit more breadcrumbs.
• Form into 4 patties and cook over medium high heat until golden brown on each side, turning patties once.
• Remove patties to a plate and cover with a foil tent to keep warm.
• Add a bit more olive oil to the skillet and brown the mushrooms.
• When they've developed a nice color, season with salt and pepper.
• Deglaze pan with chicken stock, scraping all the brown bits from the bottom of the pan.
• Stir in teriyaki sauce.
• Dissolve corn starch in water, then pour mixture into sauce. Stir well, and bring to a boil.
• Sauce will thicken as it boils. Reduce the sauce a bit to concentrate the flavors.
• Just before serving, drop in the butter and stir until melted to gloss the mushroom sauce.
• To serve, spoon mushroom sauce over burgers. Enjoy!

CHICKEN-MUSHROOM BURGERS

Steps:

• Put the dried mushrooms in a bowl, and cover with hot water.
• Cut Parmesan into chunks; put it in container of food processor with garlic; process until grated (if Parmesan is already grated, just pulse a couple of times).
• Add the pepper, salt and chicken or turkey and pulse the machine on and off until the mixture is chopped but not pureed.
• Squeeze excess water from mushrooms, but do not wring them completely dry, and add to the machine. Pulse two or three more times, until mixture is more or less combined but, again, not pureed.
• Put olive oil in a 12-inch nonstick skillet, and turn heat to medium. Wait a couple of minutes, then shape chicken mixture into 8 small burgerlike cakes. Cook 3 minutes a side, or until nicely browned. Do not overcook; when burgers are firm, they are done. Serve hot or at room temperature.

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:

• Put all ingredients in a large mixing bowl Mix as you would meatloaf Create 8 1/4 burgers Fry burgers in 1 Tbsp Olive oil 4 at a time Serve on toasted buns brushed with olive oil