Chicken & Mushroom Rissole Burgers

  • Serves: 4
  • Cooks In: 25 minutes
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Ingredients

2 tbs olive oil
400g large button mushrooms, chopped
400g lean chicken mince
6 green onions, thinly sliced
2 tsp smoked paprika
1 egg, beaten
11/2 cups soft breadcrumbs, made from day old multi-grain bread
1/4 cup flat leaf parsley, finely chopped
1 avocado, mashed
4 small baguettes, halved leaving attached at one long end
100g mixed salad leaves
2 lebanese cucumbers, thinly sliced

Method

1

Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms and cook, stirring often, for 6-8 minutes or until the mushrooms are tender. Set aside to cool for 10 minutes. Drain the mushrooms to remove any moisture.

2

Combine the mushrooms, chicken mince, green onion, paprika, egg, breadcrumbs and parsley in a bowl. Season well with salt and plenty of pepper, mix well to combine. Shape the mixture into small rissoles (see tip). Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold rissoles together when cooking).

3

Heat remaining oil in a large non-stick frying pan over medium heat. Cook the rissoles, in batches for 4 minutes on each side or until just cooked through.

4

Spread the avocado over both sides of the baguettes. Top with salad leaves, cucumber and rissoles. Season with salt and pepper and secure the baguette top.

Ingredients

 2 tbs olive oil
 400g large button mushrooms, chopped
 400g lean chicken mince
 6 green onions, thinly sliced
 2 tsp smoked paprika
 1 egg, beaten
 11/2 cups soft breadcrumbs, made from day old multi-grain bread
 1/4 cup flat leaf parsley, finely chopped
 1 avocado, mashed
 4 small baguettes, halved leaving attached at one long end
 100g mixed salad leaves
 2 lebanese cucumbers, thinly sliced

Directions

1

Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms and cook, stirring often, for 6-8 minutes or until the mushrooms are tender. Set aside to cool for 10 minutes. Drain the mushrooms to remove any moisture.

2

Combine the mushrooms, chicken mince, green onion, paprika, egg, breadcrumbs and parsley in a bowl. Season well with salt and plenty of pepper, mix well to combine. Shape the mixture into small rissoles (see tip). Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold rissoles together when cooking).

3

Heat remaining oil in a large non-stick frying pan over medium heat. Cook the rissoles, in batches for 4 minutes on each side or until just cooked through.

4

Spread the avocado over both sides of the baguettes. Top with salad leaves, cucumber and rissoles. Season with salt and pepper and secure the baguette top.

Chicken & Mushroom Rissole Burgers

Tags:

 Chicken, Dinner, Quick n Easy

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