Chef Joeys Organic Chicken Mushroom Burger Recipes

CHICKEN MUSHROOM BURGERS

Steps:

• Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
• Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
• Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
• Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.

CHEF JOEY'S ORGANIC CHICKEN & MUSHROOM BURGER

Steps:

• Spray your barbecue with oil if you're using a gas grill. Set it to high.
• Remove the stems from the mushrooms and discard. Chop one cup mushrooms fine. You can use a variety of mushrooms here. I used Baby Bella and White Buttons.
• In a small saucepan cook the chopped mushrooms and garlic in 1/2 cup veggie broth for about 5 minutes or until tender.
• Stir in the bulgar. Return to a boil and simmer for 10 minutes. You might need to add more broth, its up to you. Once done set aside and leave uncovered to cool.
• In the meantime I combined the ground chicken, garlic chives, Worcestershire sauce and pepper in a big bowl. Mix well.
• Add the mushroom bulgar mix that you cooked on the stove to the chicken mixture. Let it sit for a few minutes.
• On a plate covered with some waxed paper, form the patties. I got 4 good sized ones out of this. I sprayed each side with a little oil. This will ensure they don't stick to the grill.
• Place the patties on the bottom part of the grill. Place the red onion on the top art of the grill.
• 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.
• Keep an eye on this for the last 6 minutes as it may need less time. In any case check the burger to make sure there isn't any pink inside.
• 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.
• Assemble the burgers and serve with the grilled onion as well as the mushrooms you prepared with the soup broth. This would also be good with your favourite condiments.
• Bon Appetit!

CHEF JOEY'S ORGANIC HEMP MILK

Steps:

• Fill the cup of a large blender with 7 cups of water.
• Add the hemp seed, honey and vanilla.
• Blend for a few minutes to ensure the seeds are all broken up.
• Taste your milk. If its not sweet enough or flavored enough, add more sweetener or vanilla. You can also add almond extract as well.
• If you are happy with the milk let it sit for a few minutes to let the water get into the seed puree. This step is important because it will help plump the seeds up and prevent them from leaking out into the milk while you're straining it.
• Once the milk is strained put in the fridge.
• Drink it up quickly this stuff won't keep too long.
• Bon Appetit!

MUSHROOM BURGER

Steps:

• In a large skillet over medium heat, sauté onion and garlic in oil for 2 minutes.
• Add mushrooms and cook, stirring frequently, until mushrooms are cooked down and liquid has disappeared, about 15 to 20 minutes.
• Let cool.
• Combine with rest of ingredients; form into 2 patties.
• Sprinkle on black pepper.
• Grill on both sides until heated through.
• Serve on whole-wheat bun.

CHICKEN MUSHROOM BURGERS

Steps:

• Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside.
• In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender.
• Stir in bulgur.
• Return to a boil.
• Reduce heat to low.
• Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender.
• Remove from heat; cool slightly.
• In a large mixing bowl combine chicken, green onion, Worcestershire sauce, and pepper.
• Add bulgur mixture; mix until combined.
• Shape into four 3/4-inch-thick patties.
• Lightly coat a cool rack of grill with nonstick cooking spray.
• Place patties on rack of uncovered grill directly over medium coals.
• Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking.
• Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes.
• To serve, spread mustard on bottom halves of rolls or buns, if desired.
• Place patties and some of the sliced mushrooms on top.

CHEF JOEY'S CHICKEN AND MUSHROOM SCALOPPINE FOR TWO

Steps:

• Put the chicken breasts between saran wrap and pound each one to 1/8-1/4" thick.
• Heat 1 tablespoons margarine and 1 tablespoons olive oil in a skillet or fry pan in med-low. Add the mushrooms and saute until just tender. Don't over cook! Remove from the pan and set aside.
• Heat remaining margarine and olive oil in the same skillet and saute the chicken breasts until a golden brown on either side. Remove from the pan and set aside.
• To the skillet now add the shallots and saute until tender.
• Add the stock and marsala wine and remove the brown bits from the bottom of the skillet. Reduce by about 1/3.
• Add the creamer, salt and pepper. Taste to see if you added enough salt and pepper. Then add the chicken and mushrooms back into the skillet and reheat.
• Bon Appetit.