Portabella Chicken Burgers
Description: This recipe offers a delightful twist on the classic burger, showcasing the versatility of chicken and the rich flavor of portabella mushrooms. It’s a fantastic option for those looking to savor a burger without the inclusion of red meat. The juicy patties, infused with a blend of aromatic spices and complemented by the earthy tones of mushrooms, are bound to impress even the most fervent red-meat enthusiasts!
Recipe Category: Chicken
Keywords: Poultry, Vegetable, Meat, Kid Friendly, Weeknight, Stove Top, Small Appliance, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 564.5
- Fat Content: 31.2g
- Saturated Fat Content: 11.5g
- Cholesterol Content: 130.1mg
- Sodium Content: 530.5mg
- Carbohydrate Content: 39.9g
- Fiber Content: 5.9g
- Sugar Content: 9.2g
- Protein Content: 35g
Servings: 4
Cooking Times:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 25 minutes | 45 minutes | 1 hour 10 minutes |
Ingredients:
- 1 portabella mushroom cap
- 1 tablespoon unsalted butter
- 1/4 cup olive oil
- 2 shallots
- 1 tablespoon fresh ginger
- 1/4 cup garlic
- 2 tablespoons white wine
- 1 cup chicken broth
- 2 cups ground chicken
- 4 cups ground turkey
- 4 tablespoons olive oil
- 3/4 cup monterey jack pepper cheese
- 1 tablespoon mixed spice
- 1 tablespoon lemon pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon ground ginger
- 1 tablespoon sugar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions:
-
Begin by preparing the portabella mushroom cap. Scrape and discard the dark underbelly of the mushroom, then coarsely chop it and process it in a food processor until finely chopped.
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In a large skillet over medium-high heat, melt the unsalted butter and add the chopped mushrooms. Cook until most of the liquid has evaporated.
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Add 2 tablespoons of the spice mix to the skillet and cook for 1 minute.
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Incorporate the shallots, fresh ginger, and garlic into the skillet and cook for an additional 2 minutes.
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Pour in the white wine, stirring to scrape up any browned bits from the bottom of the skillet. Cook for 1 minute or until almost all the liquid has evaporated.
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Remove the skillet from the heat and stir in the breadcrumbs. Allow the mixture to cool completely, approximately 15 minutes.
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In a large bowl, combine the ground chicken with the cooled mushroom mixture. Shape the mixture into 4 patties.
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Season both sides of the patties with the remaining 1 tablespoon of spice mix.
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Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the patties and cook for 15-18 minutes or until they are no longer pink in the center, turning them once. Adjust the heat if the burgers brown too quickly.
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Once the patties are cooked through, top them with monterey jack pepper cheese and cover the skillet to allow the cheese to melt.
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Serve the patties on toasted buns, garnishing them with your favorite toppings.
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*Note: The spice mix provided will yield extra, which can be stored at room temperature in a tightly sealed container for future use.
This recipe promises to tantalize your taste buds with its savory blend of flavors, making it a perfect addition to your meal rotation. Enjoy the wholesome goodness of these Portabella Chicken Burgers, sure to satisfy even the most discerning palates! π
