Chicken Mushroom Burgers

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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3 tablespoons olive oil, plus more as needed

2 cloves garlic, sliced 

1 shallot, minced 

8 ounces fresh button mushrooms, roughly chopped 

1/2 cup white wine or chicken stock 

1 pound ground chicken 

6 tablespoons dry breadcrumbs 

2 large eggs, beaten 

2 tablespoons chopped fresh basil 

1 teaspoon kosher salt 

Freshly ground pepper 

1 beefsteak tomato 

1/4 cup grated Parmesan  

4 burger rolls  

3 tablespoons unsalted butter, softened, to spread on the rolls 

Dijon mustard, for spreading 

Lettuce leaves, for serving 


  1. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
  2. Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.) 
  3. Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning. 
  4. Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce. 
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