Chicken Mushroom Burger
Makes 5 burgers
2 tablespoons (30 grams) oilve oil
2 cloves (12 grams) garlic, chopped
1 shallot (approx 40 grams), minced
8 ounces (225 grams) fresh mushrooms, roughly chopped
1 pound (454 grams) ground chicken
6 tablespoons (50 grams) dry breadcrumbs
2 large eggs, beaten
2 tablespoons (10 grams) chopped fresh basil
1 teaspoon (4 grams) salt
freshly ground pepper to taste
4 burger rolls
softened butter to spread on the rolls
Heat the olive oil in a large sauté pan. Add the garlic and shallot and cook over medium heat until softened. Add the mushrooms and sauté until lightly browned. Set aside to cool.
Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and pepper in a bowl. Blend well and form into 5 patties. Cook the patties in a sauté pan with a small amount of oil in the pan approximately 5 minutes per side over medium to medium-high heat. Or cook on the grill, or roast in a 425-degree oven until cooked through, about 12 minutes.
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.
1 tablespoon (15 grams) butter
2 tablespoons (20 grams) shallot, minced
2 tablespoons (20 grams) fresh ginger, minced
2 cloves (12 grams) garlic, minced
2 cups (180 grams) mushrooms, chopped
4 cups (400 grams) strawberries, chopped
1 teaspoon (4 grams) crushed coriander seeds
½ teaspoon (2 grams) ground black pepper
kosher salt, to taste
Melt the butter in a sauce pot. Add the shallots, ginger and garlic. Sauté until tender and fragrant. Add the mushrooms, season lightly with salt and cook until tender and dry, about 6 minutes.
Stir in the chopped strawberries, coriander and black pepper. Cook until the strawberries become very soft, then blend with an immersion blender of transfer into a food processor and process until smooth. Return to the pot and simmer until thickened. Season to taste with salt, pepper and a pinch of sugar if necessary.