Chef Joeys Organic Chicken Mushroom Burger Recipes

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.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
• Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
• Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

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.