Do you know that feeling when all you want is a good burger? I’m not a burger person but every so often I have these uncontrollable burger cravings. I prefer to make my own burgers because they are healthier and I can add my favourite toppings. This chicken burger on XL Mushroom was the winner of our Burger testing experiment last week. You have to try it!
Requiring just 25 minutes you can make this chicken burger on XL mushroom from scratch. These burgers are healthy, low in fat and most importantly delicious. What do you thing about using a XL mushroom as a bun? We didn’t know how to use these huge mushrooms but thought that they would make the burger very juicy. As we are not using a burger bun, this is gluten-free burger (just leave out the breadcrumbs from the recipe) and trust me it tastes just as good without the bun.
Using a food processor this healthy chicken burger will come together within seconds. Shape them into patties and freeze some if you want. They will last for a couple months, bake or pan fry them and enjoy with your favourite toppings!
When it comes to toppings in my burger my list has no end. The good thing about homemade burgers is you can customise them to suit your own tastes. What toppings goes well with this chicken burger on XL Mushroom? Tomato, onion, beetroot, red peppers, hummus, homemade pesto…
You can bring it to work too, the mushroom will be a bit soft next day but still ok. You can even eat the burger as a steak.
How did it turn out for you? I hope to read your comments below and I will be very happy if you tag a photo with the hashtag #shoothecook. Cheers, Friends!
Would you like a burger, a healthy burger? Check out our new Chicken burger on XL Mushroom, it is so yummy, and tastes delicious.
- 250 g chicken breast
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh parsey, chopped
- 1/4 red onion, minced
- 2 Tbsp breadcrumbs
- 1 egg white, beaten
- 1/3 tsp of salt, add more to taste
- pinch of ground pepper
- 2 big flat button mushrooms
- 1/2 cup rocket leaves (subsitute with other leaves)
- 1/2 cooked beetroot chopped
- 2 Tbsp pesto
Mix the chicken, onion, fresh herbs, breadcrumbs, beaten egg, salt and pepper together in a food processor or in a bowl until evenly blended. You can also mix it with your hands but make sure you have finely chopped all the ingredients first. If you have time leave mixture to rest in the fridge for 30’ or overnight.
Divide into 3-4 equal sized balls and then place on waxed paper to flatten into burgers about 1.5 cm thick.
Heat a large frying pan to medium-hot. Brush the burgers with a little olive oil, then place them on the pan. Leave them to cook for 4’ without moving them. Then carefully turn them over and cook on the other side for another 4’. Set aside covered to keep them warm.
In the same pan add the mushrooms on their backs, sprinkle with sea salt and cook for about2-3’.Then turn over and cook until they are soft. Grind over some pepper to taste.
To assemble, lay some rocket leaves on each mushroom, followed by the burger. Then add slices of tomato, more rocket leaves and beetroot. Spoon on 1 Tbsp of pesto sauce. Garnish with fresh basil and parmesan cheese, then serve.
*If celiac leave breadcrumbs out, it will work well without it.
*You can add your favourite toppings or keep the burgers plain.
*This burgers are dairy-free.