Best Baked Chicken Burgers With Mushrooms And Spinach Recipes

CHICKEN SPINACH BURGERS

Steps:

• Add ground chicken, chopped spinach, mozzarella cheese, pesto, garlic, salt and black pepper to a medium bowl.
• Using a fork and then your hands, mix until just combined.
• Divide mixture into 4 equal parts and form burger patties that are about 1/2 inch thick.
• Heat a large non-stick pan over medium-high heat and add canola oil.
• Add burgers to pan and cook over medium-high heat for 5-6 minutes, then flip and continue cooking until done, about 5-6 minutes more. Keep an eye on your temperature and reduce the heat if they are starting to burn. If you are adding sliced cheese to your burgers, you can do that when you flip them, so it melts as they finish cooking.
• Let rest for a few minutes before serving. Then add desired toppings and enjoy!

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

CHICKEN-MUSHROOM BURGERS

Steps:

• Put the dried mushrooms in a bowl, and cover with hot water.
• Cut Parmesan into chunks; put it in container of food processor with garlic; process until grated (if Parmesan is already grated, just pulse a couple of times).
• Add the pepper, salt and chicken or turkey and pulse the machine on and off until the mixture is chopped but not pureed.
• Squeeze excess water from mushrooms, but do not wring them completely dry, and add to the machine. Pulse two or three more times, until mixture is more or less combined but, again, not pureed.
• Put olive oil in a 12-inch nonstick skillet, and turn heat to medium. Wait a couple of minutes, then shape chicken mixture into 8 small burgerlike cakes. Cook 3 minutes a side, or until nicely browned. Do not overcook; when burgers are firm, they are done. Serve hot or at room temperature.

CHICKEN MUSHROOM BURGERS

Steps:

• 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.
• 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.)
• 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.
• Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.

BAKED CHICKEN BURGER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ground chicken, egg, oil, blackened seasoning, liquid smoke flavoring, garlic powder, and basil in a large bowl. Mix to combine, but be careful not to over handle the ground chicken.
• Use a 1-cup measuring cup to form and portion 4 patties. Place into a cast iron skillet. Press patties with the back of the measuring cup to form burgers.
• Bake in the preheated oven until cooked through and no longer pink in the centers, 18 to 20 minutes.