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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adopted recipe, untried by me. Ingredients:
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) |
Directions:
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.
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