Recipe by Chef Michelle Bernstein
½ tablespoon olive oil
½ cup carrot, minced
½ cup onion, minced
1 stalk celery, minced
1 pound ground chicken breast
3 ounces panko bread crumbs
½ teaspoon fresh thyme, minced
Salt and pepper to taste
Oil for sautéing
Sriracha mayonnaise (recipe follows)
Shitake mushrooms (recipe follows)
Your favorite bun, toasted in a little butter
Heat the olive oil in a sauté pan over medium heat. Add the carrot, onion and celery and cook until soft but not browned, 3-4 minutes. Remove from the heat and allow to cool completely. Mix together the sautéed vegetables, ground chicken, egg, panko and thyme until homogeneous. Season with salt and pepper and form into 4 patties.
Drizzle a little oil into a grill pan or nonstick pan and heat over medium-high. Cook the chicken burgers for 3-5 minutes on each side until cooked through and the juices run clear. Place mayonnaise down on both sides of the bun, place the chicken burger on the bottom bun and top with sautéed shitake mushrooms, lettuce, tomato and the bun.
½ cup your favorite mayonnaise
2 tablespoons Sriracha
2 tablespoons olive oil
2 cups stemmed and julienne shiitake mushrooms
Heat the oil in a pan over medium heat and sauté the mushrooms, stirring occasionally, until the mushrooms have released their juices and the excess liquid has evaporated. Season with a pinch of salt and place onto a tray to cool.
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