Baked Chicken Burgers With Mushrooms And Spinach Recipes

CHICKEN SPINACH BURGERS

Steps:

• Add ground chicken, chopped spinach, mozzarella cheese, pesto, garlic, salt and black pepper to a medium bowl.
• Using a fork and then your hands, mix until just combined.
• Divide mixture into 4 equal parts and form burger patties that are about 1/2 inch thick.
• Heat a large non-stick pan over medium-high heat and add canola oil.
• Add burgers to pan and cook over medium-high heat for 5-6 minutes, then flip and continue cooking until done, about 5-6 minutes more. Keep an eye on your temperature and reduce the heat if they are starting to burn. If you are adding sliced cheese to your burgers, you can do that when you flip them, so it melts as they finish cooking.
• Let rest for a few minutes before serving. Then add desired toppings and enjoy!

BAKED CHICKEN BURGERS WITH MUSHROOMS AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inchbaking pan with avocado oil.
• Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
• Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
• Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
• Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place each chicken burger on a bun.

EASY BAKED GROUND CHICKEN BURGERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
• Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
• Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
• Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
• Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.

CHICKEN SPINACH BURGERS

Steps:

• Preheat the bbq on high.
• Cut 5 squares of wax paper to make it easier to place the burgers on the grill.
• In a large bowl, combine all of the spices then add the ground chicken mixing just until blended. Be careful not to over mix.
• Divide the meat into 5 balls. Place the balls on the wax paper then lightly flatten and shape.
• Cook on high heat for 6 minutes per side or until meat is firm and the internal temperature is 165°F.

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.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

JUMBO CHICKEN, SPINACH, AND HERB BURGERS

Steps:

• Preheat a large nonstick skillet over med-high heat.
• Arrange the defrosted chopped spinach in the center of a kitchen towel; wrap the towel around the spinach and squeeze out the excess liquid.
• Put the spinach in a bowl and combine with chicken, shallots, 2 tablespoons dijon mustard, basil, parsley, salt, and pepper.
• Divide meat into 4 equal portions; make 4 large patties, ¾ to 1-inch thick.
• Drizzle patties with oil and place them in the hot skillet.
• Cook 6-7 minutes on each side until chicken is cooked through.
• Preheat a second medium-size skillet over med-high heat with 2 tablespoons olive oil.
• Add in the sliced mushrooms and garlic; cook, stirring occasionally, for 4-5 minutes, or until the mushrooms are nice and brown.
• Season with salt and pepper; add in the wine and cook until the pan is almost dry, about 2 minutes.
• Top the burgers with the mushroom topping and the swiss cheese (fold each slice of cheese in half to fit the burger, if needed).
• Cover loosely with foil; turn off the pan and let the cheese melt about 2 minutes.
• Slather the tops of the buns with mustard; place the burgers on the bun bottoms and top with lettuce and tomato.
• Put the bun tops in place; serve.

CHICKEN-MUSHROOM BURGERS

Steps:

• Put the dried mushrooms in a bowl, and cover with hot water.
• Cut Parmesan into chunks; put it in container of food processor with garlic; process until grated (if Parmesan is already grated, just pulse a couple of times).
• Add the pepper, salt and chicken or turkey and pulse the machine on and off until the mixture is chopped but not pureed.
• Squeeze excess water from mushrooms, but do not wring them completely dry, and add to the machine. Pulse two or three more times, until mixture is more or less combined but, again, not pureed.
• Put olive oil in a 12-inch nonstick skillet, and turn heat to medium. Wait a couple of minutes, then shape chicken mixture into 8 small burgerlike cakes. Cook 3 minutes a side, or until nicely browned. Do not overcook; when burgers are firm, they are done. Serve hot or at room temperature.

WARM CHICKEN SANDWICHES WITH MUSHROOMS, SPINACH AND CHEESE

Steps:

• Preheat oven to 400°F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of Fontina cheese.
• Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt and pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.

CHICKEN, SPINACH AND MUSHROOM LOW-CARB OVEN DISH RECIPE - (3.7/5)

Steps:

• Preheat oven to 375 degrees. Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry. In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top. In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture. Cover with foil, but do not seal or crimp sides. Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brown. Remove from oven. Cool 10 minutes; serve. Prep Time 15 minutes Cook Time 50-55 minutes