Chicken Mushroom Burgers
Source of Recipe
Marla
List of Ingredients
Chicken Mushroom Burgers
7 oz. wild (chanterelle, porcini, ****ake) or button mushrooms
2 cloves garlic, minced
3/4 cup chicken broth
3 Tbsp. bulgur
12 oz. lean ground chicken breast
2 Tbsp. thinly sliced green onion
2 tsp. Worcestershire sauce
1/4 tsp. pepper
4 hamburger buns or Kaiser rolls, split and toasted
Grilled red onion slices (optional)
Dijon-style mustard (optional) Recipe
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.
calories 292 - total fat 10 - sat fat 2 - protein 21 - fiber 3 - sodium
520 - carbs 30 - ww points 6
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