Best Big Bird Jumbo Chicken Spinach And Herb Burgers With Mushrooms And Swiss Recipes

BIG BIRD: JUMBO CHICKEN, SPINACH, AND HERB BURGERS WITH MUSHROOMS AND SWISS

Steps:

• Preheat a large nonstick skillet over medium-high heat.
• Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper. Score the meat with the side of your hand to separate into 4 equal portions. Make 4 large patties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.
• Preheat a second medium-size skillet over medium-high heat with 2 tablespoons of EVOO, twice around the pan. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the 'shrooms with salt and pepper. Add the wine or broth and cook until the pan is almost dry, about 2 minutes.
• Top the big-bird burgers with the mushroom topping and the Swiss cheese. Fold each slice of cheese in half to fit the burger, if necessary. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.
• Slather the tops of the buns or English muffins with a little mustard. Place the burgers on the bun bottoms and top with lettuce and tomato. Put the bun or muffin tops in place.

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS

Steps:

• Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
• Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
• Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
• Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
• Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

BAKED CHICKEN BURGERS WITH MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inchbaking pan with avocado oil.
• Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
• Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
• Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
• Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place each chicken burger on a bun.

JUMBO CHICKEN, SPINACH, AND HERB BURGERS

Steps:

• Preheat a large nonstick skillet over med-high heat.
• Arrange the defrosted chopped spinach in the center of a kitchen towel; wrap the towel around the spinach and squeeze out the excess liquid.
• Put the spinach in a bowl and combine with chicken, shallots, 2 tablespoons dijon mustard, basil, parsley, salt, and pepper.
• Divide meat into 4 equal portions; make 4 large patties, ¾ to 1-inch thick.
• Drizzle patties with oil and place them in the hot skillet.
• Cook 6-7 minutes on each side until chicken is cooked through.
• Preheat a second medium-size skillet over med-high heat with 2 tablespoons olive oil.
• Add in the sliced mushrooms and garlic; cook, stirring occasionally, for 4-5 minutes, or until the mushrooms are nice and brown.
• Season with salt and pepper; add in the wine and cook until the pan is almost dry, about 2 minutes.
• Top the burgers with the mushroom topping and the swiss cheese (fold each slice of cheese in half to fit the burger, if needed).
• Cover loosely with foil; turn off the pan and let the cheese melt about 2 minutes.
• Slather the tops of the buns with mustard; place the burgers on the bun bottoms and top with lettuce and tomato.
• Put the bun tops in place; serve.