High Fructose Corn Syrup Free Gluten Free Mushroom Swiss Chicken Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tsp worcestershire sauce (gluten free)
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the mushrooms
- 8 oz cremini mushrooms, thinly sliced
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tbsp tamari
- salt and pepper, to taste
For assembly
- 4 slices swiss cheese
- 4 gluten free burger buns, split
For serving
- 4 leaves butter lettuce (optional)
- 4 slices tomato (optional)
Instructions
- 1
In a large mixing bowl, combine the ground chicken, minced garlic, Worcestershire sauce, onion powder, smoked paprika, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the patties will be dense. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a slight indent in the center of each with your thumb to prevent puffing.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and cook undisturbed for 5 minutes, until the undersides are deep golden brown and release easily from the pan. Flip and cook for another 5–6 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
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