Juicy Grilled Chicken Burger with Mushrooms and Basil
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Units Scale
- 1 lb ground chicken
- 4 oz cremini or button mushrooms, finely minced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 6 tablespoons chopped, fresh basil
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- 4 brioche buns
- 4 slices provolone
- burger toppings, greens, tomato, red onion, avocado
- Garlic Lemon Aioli
Instructions
- Heat a skillet over medium-high heat. Add the olive oil, give the oil a swirl to coat the bottom of the skillet.
- Reduce the heat to medium-low, add the mushrooms and shallot. Sauté stirring frequently until most of the moisture has evaporated.
- Add the garlic and continue to sauté until the mixture is golden and concentrated with no remaining moisture, about 7-10 minutes total. Remove this mixture from the skillet and allow it to cool.
- In a large mixing bowl, mix together the ground chicken, cooled mushroom mixture, basil, kosher salt, and red pepper flakes. Use a light hand and don’t overmix.
- Form the mixture into 4 equal patties and chill for 15-20 minutes.
- Once chilled, grill the patties until the internal temperature reaches 160˚F.
- Add one slice of provolone cheese to the top of each patty. Continue to grill until the cheese melts and the burger temp reaches 165˚F.
- Assemble the burgers with the Garlic Lemon Aioli and your favorite burger toppings.
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