Portabella Chicken Burgers

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 lb portabella mushroom cap (about 3 large)
• 1 tablespoon unsalted butter or 1 tablespoon olive oil
• 1/4 cup shallot, minced
• 2 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/4 dry vermouth or 1/4 wine or 1/4 chicken broth
• 2 tablespoons fresh breadcrumbs
• 1 lb ground chicken or 1 lb ground turkey
• 2 tablespoons olive oil
• 4 slices monterey jack pepper cheese, if desired
• 4 toasted hamburger buns
• 3 tablespoons mixed spice
• 2 tablespoons lemon pepper
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1 tablespoon ground ginger
• 1 tablespoon sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Recipe

• 1 scape and discard the dark underbelly of the mushrooms.
• 2 coarsely chop and process in a processor until finely chopped melt butter in large skillet over medium high heat and add mushrooms.
• 3 cook until most of the liquid has evaporated.
• 4 add 2 tbs of the spice mix and cook 1 minute.
• 5 add shallots, ginger and garlic and cook 2 minutes.
• 6 add vermouth, stir to scrape up browned bits from bottom of skillet.
• 7 cook 1 minute or until almost all liquid has evaporated.
• 8 remove from heat; stir in crumbs.
• 9 cool completely, about 15 minutes in a large bowl, stir together chicken and mushroom mixture.
• 10 shape into 4 patties.
• 11 season both sides of the patties with the remaining 1 tbs spice mix heat 2 tbs oil in large nonstick skillet over medium heat.
• 12 add patties; cook 15-18 minutes or until no longer pink in center, turning once.
• 13 reduce heat if burgers brown too quickly.
• 14 top with cheese and cover skillet to melt cheese.
• 15 serve on toasted buns.
• 16 *notethe spice mix will provide extra.
• 17 store at room temperature in a tightly sealed container.