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Chicken & Mushroom Rissole Burgers

Yields4 ServingsCook Time25 mins

 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

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.


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).


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.


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.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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