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1
Spray your barbecue with oil if you're using a gas grill.
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Set it to high.
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Remove the stems from the mushrooms and discard.
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4
Chop one cup mushrooms fine.
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5
You can use a variety of mushrooms here.
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6
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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10
You might need to add more broth, its up to you.
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Once done set aside and leave uncovered to cool.
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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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15
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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25
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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27
This would also be good with your favourite condiments.
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Bon Appetit!
