Chicken Mushroom Burgers Recipe
Servings: 1
Ingredients
- 1 ounce dry porcini or possibly shiitake mushrooms
- 4 ounce Parmesan (about 1 c. grated)
- 2 x cloves garlic, peeled
- 1 tsp freshly grnd black pepper Healthy pinch salt
- 1 1/2 lb boneless, skinless chicken or possibly turkey breasts
- 2 Tbsp. extra virgin olive oil or possibly butter.
Directions
- Put dry mushrooms in a bowl, and cover with warm water.
- Cut Parmesan into chunks; place in container of food processor with garlic; process till grated (if Parmesan is already grated, just pulse a couple of times).
- Add in pepper, salt and chicken or possibly turkey and pulse till mix is minced but not pureed.
- Squeeze excess water from mushrooms, but don't wring completely dry, and add in to machine. Pulse two or possibly three more times, till mix is more or possibly less combined but, again, not pureed.
- Put extra virgin olive oil in a 12 inch non-stick skillet, and turn heat to medium. Wait a couple of min, then shape chicken mix into 8 small burgerlike cakes.
- Cook 3 min a side, or possibly till nicely browned. Don't overcook; when burgers are hard, they are done.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 618g | |
| Calories 1196 | |
| Calories from Fat 547 | 46% |
| Total Fat 61.97g | 77% |
| Saturated Fat 23.83g | 95% |
| Trans Fat 0.13g | |
| Cholesterol 334mg | 111% |
| Sodium 2108mg | 88% |
| Potassium 1372mg | 39% |
| Total Carbs 8.92g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.06g | 1% |
| Protein 144.2g | 231% |
