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Mushroom & Chicken Burgers

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

 3 tbs olive oil
 350g large button mushrooms, sliced
 400g chicken mince
 6 green onions, finely chopped
 1 egg, beaten
 1 cup fresh breadcrumbs, made from day old bread
 1/4 cup chopped flat leaf parsley
 4 hamburger buns, split, toasted
 1/3 cup Dijonnaise
 2 ripe tomatoes, thinly sliced
 50 mixed baby salad leaves

Heat half the oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until the moisture evaporates. Set aside to cool for 10 minutes.


Combine mushrooms, chicken mince, green onions, egg, breadcrumbs and parsley in a bowl. Season well with salt and plenty of pepper, mix well to combine. Shape the mixture into 4 patties.


Heat remaining oil in a large non-stick frying pan over medium heat, alternately preheat barbecue flat plate on medium. Add the patties and cook, for 4 minutes on each side or until just cooked through.


Spread the bun bases with dijonnaise, top with tomato, salad leaves and chicken pattie. Serve.

Nutrition Facts

Servings 4