Chicken Burgers in Mushroom Gravy
Sounds delicious for sure. On my to cook list.
Ingredients
- 1 kilo ground chicken
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1 cup dry bread crumbs, or butter cracker crumbs, or even panko
- 1/4 cup fresh parsley, or 2 tablesppons dry parsley
- 2 eggs
- 1 medium onion
- 3 tablespoons olive oil
- 500 grams fresh mushrooms, roughly chopped, button mushrooms would be ideal, straw mushrooms may work as well
- 1 tablespoon butter
- 3 cups beef stock, fresh or make from powder
- 1 tablespoon Worcherstershire sauce
- fresh parsley, chopped, for garnish
Instructions
- In a large bowl, add the ground chicken, salt, pepper, bread crumbs, parsley, eggs, and grate in 1/2 of the onion. Mix with your hands then shape into patties, try to make about 7-9 patties. Chop the other half of the onion and set aside.
- Heat the olive oil in a large skillet over medium heat. Fry patties until golden brown on each side in batches. They will not be done on the inside, they will cook through later. Set patties aside on a plate.
- Add the butter to the pan over medium heat until melted the add the mushrooms and onion and cook until tender, about 8-10 minutes. Sprinkle with the flour and stir to evenly coat, then cook for one minute then stir in the beef broth and Worcestershire sauce. Cook until gravy starts to thicken. Add the patties back into the gravy, cover with a lid, and cook in the sauce until patties are firm and cooked through, about 15-20 minutes.
- Serve over rice (would not be my first choice), pasta, or mashed potatoes, spoon some gravy over the top, garnish with chopped parsley. Enjoy.
Notes
I cannot price this until I make this. Ground chicken is not available where I live so I will grind myself using both breasts and thighs for an even balance of white and dark meat. For now, I will say this is low cost.
Adapted from an internet recipe.
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