Italian Chicken Burgers
We use organic, fair trade, and or local ingredients when possible.
1 lb of ground chicken
1 container of mushrooms (we used half baby bella and half shitake) chopped small (stems removed)
1/2 cup Pecorino Romano cheese (divided in half)
1 tomato sliced thinly
½ cup of mozzarella/fontina/other melty cheese
1 tsp thyme
1 tsp basil
2 tbs butter
2 tbs olive oil
Salt and pepper
Sautee chopped mushrooms in olive oil and butter.
Combine mushrooms, chicken, ½ of Pecorino cheese, thyme, and basil.
Make into patties – I made 7 smaller patties – but you could make 4 big ones. Fry on both sides until brown and cooked almost all the way through. I just used the mushroom pan which had enough oil/butter left in it from the mushrooms.
Top with melty cheese, tomato slice, and then sprinkle remaining Pecorino cheese on top.
Put under broiler to melt.
Enjoy plain, or on a toasted ciabatta bun with a little marina sauce or pesto (I think pesto would be great!)
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