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.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

CHEF JOEY'S ORGANIC MULTI-GRAIN BREAD

Steps:

• In a big bowl mix together the flours, sea salt and yeast.
• I used a whisk to incorporate the dry ingredients together.
• Make a well in the flour mixture and pour the water and oil into the well.
• Using a wooden bread spoon mix the dry and wet ingredients together. This will be a bit sticky.
• Flour your counter surface now, don't wait until your hands are sticky with dough.
• With well floured hands turn the dough out onto the floured surface and knead it for 4-10 minutes adding a dusting of flour onto the counter surface as needed.
• When the dough has an elastic consistency its ready to rise.
• Prepare a bowl by rubbing it well with olive oil and place the bread dough into the bowl moving it around so the oil coats the dough.
• Cover with a damp towel and set in a warm place for about 1-1 1/2 hours.
• I live at 5,000 feet, so usually 1 hour is adequate at this altitude.
• Once the dough has risen to about twice its size remove it onto a floured surface and punch it down to get the air bubbles all out.
• Divide the dough into two equal rounds and place in two lightly oiled pans. I used 2 round cake pans.
• Preheat your oven to 375°F.
• Set the pans covered with the damp cloth in a warm place for about 20 minutes.
• Brush the top of the loaves with a little vegan margarine and sprinkle with caraway seeds.
• The above step is optional, but makes for a nice finish on the loaves.
• Bake for 30-40 minutes.
• For a crispy crust toss 1/2 cup water on the bottom coils of the oven.
• Cool on wire racks and serve with vegan margarine.
• Bon Appetit.

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.

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.

JOEY'S CREAM OF MUSHROOM SOUP (VEGAN)

Steps:

• Heat 2 tablespoons of the margarine and 1 tablespoon olive oil in a large saucepan. Chop the 10 mushrooms and 2 scallions and saute them in the margarine/oil mixture until just cooked.
• Add the soy sauce and stir. Add the ginger juice cook until it's absorbed into the mushrooms. At this point, give the mushroom mixture a taste. At this point it should be a little salty.
• Put the sauted mushrooms and scallions into a blender. Add one can of coconut milk and one can of water and blend.
• Taste.it should taste like mushroom soup.
• Back at the saucepan add the remaining one tablespoon margarine and 1/2 teaspoons olive oil.
• Chop up the remaining 5 mushrooms and saute them in the margarine/oil mixture until just cooked.
• Remove the mushrooms from the sauce pan and cut up small. Chop up the two remaining scallions. Add this mixture to the mushroom soup and warm through "but do not boil!" It's already well cooked.
• Bon Appetit!
• Variations:.
• If you like you can also add:.
• 1 apple chopped small.
• a little tarragon or curry powder.
• some chopped celery or onion.
• a little five spice powder.
• 2 small potatoes or sun chokes chopped fine.

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.

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!