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Meaty Chicken and Mushroom Burgers

May 22, 2011

Meaty Chicken and Mushroom Burger

What’s up y’all? It’s been cold this weekend. It is below 50 degrees right now, and it’s nearly the end of May! I am not pleased with this. Hopefully it picks up this week without too much gloomy rain, and I hope the weather holds out for next weekend since we are heading out of town for the wonderful wedding of our friends Meg and Britt! Last weekend when the weather was a little nicer, or, shall I say, in between rain showers, we got to try out our new grill and made some chicken burgers.

We’ve made chicken burgers several times in the past, which have been flavored in some specific way, like Italian, Asian, Cajun, etc. When I was planning last week’s menu, I wanted to do more of a meaty flavor, just a standard, good grilled burger that was juicy and full of flavor. I knew that it would require a healthy dose of umami flavors to keep things tasty, as well as some elements to insure the patties stayed moist. I think we came up with a great burger with good flavors, and paired with some of Elysabeth’s great cream cheese dip, some grilled dijon zucchini, and some Grillo’s Tomatoes*, it was a great dinner for a springy Sunday night.

*We were not in any way paid to include these or say that, but will happily say more for free pickles.

Meaty Chicken and Mushroom Burgers (Makes 4)

  • I lb. ground chicken
  • 1/2 lb. mushrooms, sliced
  • 4 cloves garlic, minced, divided
  • 1/2 medium onion
  • 2 tbsp. soy sauce
  • 2 tbsp. fish sauce
  • 1/3 cup panko breadcrumbs
  • 1 tbsp. Penzey’s Krakow Nights seasoning
  • 4 tbsp. olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • swiss cheese, ketchup, pickles, mayo, mustard (optional)
  1. Heat 1 tbsp. of the olive oil over medium heat in a large pan. When hot, add garlic, mushrooms, and a big pinch of salt. Cook mushrooms until they’ve released all their liquid and reduced in size, then cut heat and set aside to let cool. When cool, chop mushrooms very finely, and set aside in a bowl with all of their juices.
  2. Mix all remaining ingredients except the panko in a large bowl (use your hands). Fold in mushrooms and combine everything evenly. Add panko gradually, overall mixture should be fairly wet. Form into 4 patties.
  3. Preheat grill to medium-high heat and season patties on both sides with generous amounts of salt and pepper. Grill burgers for 3-4 minutes a side to form a nice crust, then drop heat to medium and cook for another 5-7 minutes a side to ensure center is cooked. Top with slices of cheese and serve on buns. Yum-my!
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