Chef Joey's Organic Chicken & Mushroom Burger

1. 1

   Spray your barbecue with oil if you're using a gas grill.

2. 2

   Set it to high.

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   Remove the stems from the mushrooms and discard.

4. 4

   Chop one cup mushrooms fine.

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   You can use a variety of mushrooms here.

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   I used Baby Bella and White Buttons.

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   In a small saucepan cook the chopped mushrooms and garlic in 1/2 cup veggie broth for about 5 minutes or until tender.

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   Stir in the bulgar.

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   Return to a boil and simmer for 10 minutes.

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    You might need to add more broth, its up to you.

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    Once done set aside and leave uncovered to cool.

12. 12

    In the meantime I combined the ground chicken, garlic chives, Worcestershire sauce and pepper in a big bowl.

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    Mix well.

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    Add the mushroom bulgar mix that you cooked on the stove to the chicken mixture.

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    Let it sit for a few minutes.

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    On a plate covered with some waxed paper, form the patties.

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    I got 4 good sized ones out of this.

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    I sprayed each side with a little oil.

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    This will ensure they don't stick to the grill.

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    Place the patties on the bottom part of the grill.

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    Place the red onion on the top art of the grill.

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    Turn the barbecue down to medium, close the lid and allow the burgers to cook for about 6 minutes on one side and 6 on the other.

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    Keep an eye on this for the last 6 minutes as it may need less time.

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    In any case check the burger to make sure there isn't any pink inside.

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    while the burgers are grilling chop the rest of the mushrooms up and cook in the remaining 1/4 cup veggie broth for a few minutes.

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    Assemble the burgers and serve with the grilled onion as well as the mushrooms you prepared with the soup broth.

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    This would also be good with your favourite condiments.

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    Bon Appetit!

* Per serving · 4 servings · Values may vary.