Chicken and Mushroom Burger

Words Harriet Boucher Images Brydie Thompson

Chicken, Mushroom, Bacon and Brie Burger

The addition of blitzed mushrooms in this patty is a great way to sneak in some veggies or as a gateway to becoming a mushroom lover. If chicken mince is hard to find, dice chicken thigh and pulse in a food processor.

 

Chicken and Mushroom Patty:

5-6 tbsp olive oil
500g button mushrooms, sliced
500g chicken mince
1 small onion, grated or finely diced
2 large eggs, lightly beaten
1 cup Panko breadcrumbs
Salt and pepper

Heat 3 tbsp of oil in a pan and sauté the mushrooms over med/high heat with a generous pinch of salt until softened and lightly browned, then blitz them in a food processor. Strain excess liquid over a sieve.

In a large bowl, combine the chicken mince, strained mushrooms, onion, eggs, Panko, 1 & ½ tsp salt and ½ tsp pepper. Don’t be alarmed if the mix seems a bit wet; it holds its shape when cooking.

Heat 2–3 tbsp of olive oil in a nonstick pan. Once oil is hot, drop large spoonfuls of mixture into the pan and flatten to 2cm thick. You will need to work in batches. Cook until golden, about 2–3 minutes each side, then transfer to a tray. It makes about 9 patties, so freeze the extras or save them for tomorrow’s lunch.

 

Putting It All Together

1 recipe Chicken and Mushroom Patties

6 slices bacon

1 round of brie, sliced into about 12 pieces

1–2 baby cos

1 red onion sliced into thin rounds

6 burger buns

aioli

 

Heat oven to 200°C. Top patties with sliced brie and bake in the oven 5–10 minutes, until the brie is melted and patties are fully cooked through.

Cook bacon to your liking of crispiness.

Toast buns in the oven. Spread aioli top and bottom. Place a few cos leaves on the bottom bun, top with the chicken, mushroom and brie patty, red onion, bacon and finally, the top bun.

 

 

 

 

 

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