Chicken Mushroom Burgers

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 7 ounces wild mushrooms (chanterelle, porcini, shitake) or 7 ounces button mushrooms (chanterelle, porcini, shitake)
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 3 tablespoons bulgur
• 12 ounces lean ground chicken
• 2 tablespoons thinly sliced green onions
• 2 teaspoons worcestershire sauce
• 1/4 teaspoon pepper
• 4 hamburger buns or 4 kaiser rolls, split and toasted
• grilled red onion, sliced (optional)
• dijon-style mustard (optional)

Recipe

• 1 remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside.
• 2 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.
• 3 stir in bulgur.
• 4 return to a boil.
• 5 reduce heat to low.
• 6 cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender.
• 7 remove from heat; cool slightly.
• 8 in a large mixing bowl combine chicken, green onion, worcestershire sauce, and pepper.
• 9 add bulgur mixture; mix until combined.
• 10 shape into four 3/4-inch-thick patties.
• 11 lightly coat a cool rack of grill with nonstick cooking spray.
• 12 place patties on rack of uncovered grill directly over medium coals.
• 13 grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking.
• 14 meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes.
• 15 to serve, spread mustard on bottom halves of rolls or buns, if desired.
• 16 place patties and some of the sliced mushrooms on top.