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Chicken Burgers

Yield: 6 Burgers


1 ½ lb. Ground chicken breast
½ lb. Onion, yellow, sliced
3 Dash Worcestershire sauce
½ tsp. Cumin
¼ c. Whole-wheat breadcrumbs
½ lb. Crimini mushrooms, sliced
2 oz. Olive oil
To taste: Salt
To taste: Black pepper
As needed: Arugula, washed and dried


  1. Slice the onion and add to a sauté pan with olive oil.  Heat on medium-low heat and cook until the onions are caramelized. Stir occasionally. Remove from heat and set aside.
  2. Add the mushrooms to a pan with olive oil and cook over medium-low heat until they are softened and any moisture from the mushrooms is cooked off. Season with salt and pepper.  Remove from heat and set aside.
  3. In a mixing bowl, combine the Worcestershire sauce, cumin, breadcrumbs, chicken, salt and pepper.  Mix thoroughly until well incorporated. Form into burgers, using a ½ c measuring cup as a guide.
  4. Grill the chicken burgers until internal temperature of 165 degrees is reached.
  5. Toast the buns.
  6.  To assemble your burgers, add a chicken burger to the bottom of the bun, add some reserved caramelized onions and mushrooms, then a bit of arugula.  Top the burger off with the top of the bun.  Serve immediately