RECIPES: Recipe Details

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Portobella-Chicken Burgers

A juicy combination of Portobella Mushroom caps and ground chicken infused with orange and cranberry flavors.

Ingredients 

2 cups orange juice
1 cup chardonnay
6 portobella mushroom caps (the large variety)
1 egg
1 teaspoon dried tarragon
1/4 cup dried plain bread crumbs
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
3/4 cup mayonaisse
3/4 cup coarsely chopped dried cranberries
1 tablespoon grated orange rind
3 tablespoons finely chopped celery
6 wheat sandwhich buns

Instructions 

In a large zip lock type plastic bag combine: 2 cups orange juice 1 cup chardonnay 6 portobella mushrooms Let marinate for 45 minutes, turning frequently. In a bowl combine: 1 beaten egg 1 teaspoon dried tarragon 1/4 cup dried plain bread crumbs 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1 tablespoon dijon mustard 1 pound ground chicken Mix well and form into six patties and set aside. In a small bowl combine: 3/4 cup mayonaisse 3/4 cup coarsely chopped dried cranberries 1 tablespoon grated orange rind 3 tablespoons finely chopped celery 1 tablespoon of the orange juice-wine marinade. Stir well and set aside. Lightly oil grill racks and place on hot grill. Drain mushrooms and place on grill with chicken burgers. Cook for 8 minutes or until done, turning half way through. Remove from grill. Place opened wheat buns face down on grill and cook until lightly browned, about 2 minutes. Remove from grill. To assemble: Spread mayonaisse mixture on each side of the buns. Place one chicken burger and one mushroom cap on one side of the bun and close.

Comments 

This recipe was cooked on a charcoal grill.