Lynn's Ground Chicken Mushroom Burger
7 oz wild (chanterelle, porcini, shitake) or button mushrooms
2 x cloves garlic, minced
3/4 cup chicken broth
3 tbl bulgur
12 oz lean ground chicken breast
2 tbl thinly sliced green onion
2 tsp Worcestershire sauce
1/4 tsp pepper
4 x hamburger buns or Kaiser rolls, split and toasted
Grilled red onion slices (optional)
Dijon-style mustard (optional)
Method :
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 turkey, 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.