Burgers, The Weekly Menus and Recipes

Recipe 14.3: Steakhouse Chicken Burger

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We don’t typically make burgers, mainly because we can’t have a grill where we live. So the grill is relegated to my parents’ backyard and burgers are relegated to restaurants for us…but then I decided to give a stovetop burger a try. It was seriously phenomenal! I’m already dreaming of our next meal that will feature hamburgers….


6 tbs. butter

1 lb. white mushrooms, finely chopped

salt and pepper

3/4 lb. ground chicken

8 slices bacon

2 onions, thinly sliced

1 tbs. olive oil

1 cup chicken broth

1 cup red wine

1 tbs. tomato paste

4 rolls (Kaiser or onion)

1 head lettuce, washed and cut

grapeseed oil

basalmic vinegar

salt and pepper


Heat oven to 400 degrees. Place bacon on foil-lined baking sheet. Cook for 20-30 minutes, or until crisp and brown.

While bacon cooks, melt 3 tbs. butter in a large skillet over medium heat. Add mushrooms and cook until softened, 8 to 10 minutes. Season with salt and pepper, then transfer to a medium bowl. Allow to cool, then add uncooked ground chicken, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mix, then form into four patties.

While mushrooms cook, saute onions with olive oil in a medium skillet over medium-high heat. Stir occasionally, until browned and softened, about 10 minutes.

In the same skillet the mushrooms cooked in, melt 1 tbs. butter over medium heat. Add patties and cook, around 6 minutes each side.

While onions cook, begin sauce. In a small saucepan, bring the chicken broth, red wine, and tomato paste to a boil and cook until reduced to about 1/2 cup, around 10 minutes.

Once bacon is cooked, heat broiler to low. Spread each roll with butter, then place in oven and broil until golden. Assemble burgers with a patty on each roll bottom, then top with onions, wine sauce, bacon, and a roll top. Serve alongside a small salad drizzled with grapeseed oil and basalmic vinegar and sprinkled with salt and pepper.