Chicken Burgers {Portobello, Edamame, Red Onion}

Chicken Burgers by My Utensil CrockIn this recipe, you make your own ground chicken. Are you both intrigued by, and skeptical of, that statement? I admit that I would have been, before I first processed my own meat. I promise you though: a food processor will make short work of chicken breasts; add a few mix-ins and you have a healthy, fast dinner with a complex taste.

Chicken Burgers by My Utensil Crock

This recipe uses a bit less meat than a normal burger, but I promise you it will be filling; it is a great way to trick yourself (or others) into a healthier dinner. If you have a food processor, you can assemble the ingredients in 5 minutes, and cooking only takes about 10 minutes more. Chicken burgers are a great option to assemble on a Sunday and then toss on the range on a Monday night.

Chicken Burgers by My Utensil Crock

Chicken Burgers {Portobello, Edamame, Red Onion}
 
Prep time
Cook time
Total time
 
A flavorful, healthy, quick weeknight meal. Hat trick!
Author:
Recipe type: Lunch, Dinner
Cuisine: Burger, American
Serves: 6 burgers
Ingredients
  • 1 portobello cap, roughly chopped in to pieces that are about 2" x 2"
  • ½ small red onion, roughly chopped into a few pieces
  • 1 c frozen shelled edamame, thawed {this has always been confusing to me, so I will clarify - "shelled" means "not in the shell"} {to thaw, just pour the edamame into a bowl, and cover with very warm water for a minute, or run cool water over the edamame in a collander}
  • 2 cloves garlic, roughly chopped
  • 2 boneless, skinless chicken breasts (6 oz each), roughly cut in to pieces that are about 2" x 2"
  • 1-2 T reduced-sodium soy sauce
  • ¼ t cayenne pepper {add a bit more if you like spicy food!}
Instructions
  1. In a food processor, process mushroom cap, onion, edamame, and garlic until finely chopped - this should take only a few pulses.
  2. Add chicken, soy sauce, and cayenne. Pulse until chicken is chopped and ingredients are combined - this should only take a few pulses as well.
  3. Empty the mixture into a bowl, divide the mixture in half, and form each half into 3 patties, for 6 total patties (or more, if you would like to make sliders). {Note, sometimes this recipe seems to make a ton. Make the patties however large you would like, but try to keep them no thicker than 1.5" so they can cook through.}
  4. Heat a large skillet over medium-high heat. When the pan is heated, add a bit of extra virgin olive oil.
  5. When the oil is heated, swirl it around the pan, and add the patties. When the burgers look like the outside is a little more than halfway cooked (the cooked caramelization creeps toward the top, and the bottom is a pretty-but-not-burned brown}, flip the burgers. This should be about 5 minutes. I recommend spraying the pan with cooking spray while you are flipping and the burger is off the pan.
  6. Lower the heat to medium and cook on the second side until the bottom browns. This should be about another 5 minutes.
  7. At this point, the burger should be done, but until you are confident in your timing, I strongly recommend sacrificing one of the burgers and cutting it in half, checking to ensure all the chicken has turned white. Keep in mind there is soy sauce in there, so the color may seem darker.
  8. Serve on a bed of lettuce, or with lettuce, tomato, and avocado slices on whole wheat buns. Or top with hummus, like avocado hummus {recipe coming soon!} and eat it on its own.

Chicken Burgers 4

One of the reasons I like to process my own chicken to make ground chicken is that it gives me control over what I am eating. I can buy certified organic boneless chicken breasts when/if they are on sale, and trim off the little pieces that I find unappetizing. I am happier when I know what I am eating!

Chicken Burgers by My Utensil Crock

If you don’t have a food processor, you need to chop the mushroom, onion, and edamame as small as possible, and use pre-ground chicken.

Chicken Burgers 2

{Ironically, this recipe became a Cooking Club recipe after I posted it. At a recent Cooking Club (Hostess: AD; Theme: Tried and True Recipes; Date: 06.05.16), we were asked to make one of our favorite dishes, that we make over and over because everyone loves it. I immediately thought of these Chicken Burgers – so fast, fresh, and healthy – a My Utensil Crock hat trick. }

Chicken Burgers by My Utensil CrockI updated the photos for this post nearly three years after publishing it. The two photos with visible avocado hummus are the originals, and the … better pictures are from June 2016.

Chicken Burgers by My Utensil Crock

Adapted from: http://www.self.com/fooddiet/recipes/2013/03/spicy-chicken-burgers

Comments

Leave a Reply to Mushrooms Canada Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: