Chicken Burgers {Portobello, Edamame, Red Onion}
Recipe type: Lunch, Dinner
Cuisine: Burger, American
Prep time: 
Cook time: 
Total time: 
Serves: 6 burgers
A flavorful, healthy, quick weeknight meal. Hat trick!
  • 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!}
  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.
Recipe by My Utensil Crock at