Chicken-Mushroom Burgers

1. 1

   Put the dried mushrooms in a bowl, and cover with hot water.

2. 2

   Cut Parmesan into chunks; put it in container of food processor with garlic; process until grated (if Parmesan is already grated, just pulse a couple of times).

3. 3

   Add the pepper, salt and chicken or turkey and pulse the machine on and off until the mixture is chopped but not pureed.

4. 4

   Squeeze excess water from mushrooms, but do not wring them completely dry, and add to the machine.

5. 5

   Pulse two or three more times, until mixture is more or less combined but, again, not pureed.

6. 6

   Put olive oil in a 12-inch nonstick skillet, and turn heat to medium.

7. 7

   Wait a couple of minutes, then shape chicken mixture into 8 small burgerlike cakes.

8. 8

   Cook 3 minutes a side, or until nicely browned.

9. 9

   Do not overcook; when burgers are firm, they are done.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.