Chicken Burgers {Portobello, Edamame, Red Onion}

2 Sep

Chicken Burgers 3

In this recipe, you make your own ground chicken. Are you both intrigued by, and skeptical of, that statement? I admit that I would have been, before I first processed my own meat. I promise you though: a food processor will make short work of chicken breasts; add a few mix-ins and you have a healthy, fast dinner with a complex taste.

This recipe uses a bit less meat than a normal burger, but I promise you it will be filling; it is a great way to trick yourself (or others) into a healthier dinner. If you have a food processor, you can assemble the ingredients in 5 minutes, and cooking only takes about 10 minutes more. Chicken burgers are a great option to assemble on a Sunday and then toss on the grill or range on a Monday night.


1 portobello cap, roughly chopped in to pieces that are about 2″ x 2″
– 1/2 small red onion, roughly chopped into a few pieces
– 1 cup frozen shelled edamame, thawed {this has always been confusing to me, so I will clarify – “shelled” means “not in the shell”; to thaw, just pour the edamame into a bowl, and cover with very warm water for a minute}
– 2 cloves garlic, roughly chopped
– 2 boneless, skinless chicken breasts (6 oz each), roughly cut in to pieces that are about 2″ x 2″
– 1-2 T reduced-sodium soy sauce
– 1/4 t cayenne pepper {add a bit more if you like spicy food!}

How do I make it?

  • In a food processor, process mushroom cap, onion, edamame, and garlic until finely chopped – this should take only a few pulses.
  • Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined – this should only take a few pulses as well.
  • Empty the mixture into a bowl, divide the mixture in half, and form each half into 2 patties, for 4 total patties (or more, if you would like to make sliders).
  • Heat a large skillet over high heat. When the pan is heated, add a bit of extra virgin olive oil.
  • When the oil is heated, swirl it around the pan, and add the patties. When the burgers look like the outside is a little more than halfway cooked (the cooked carmelization creeps toward the top, and the bottom is a pretty-but-not-burned brown}, flip the burgers. This should be about 5 minutes. I recommend spraying the pan with cooking spray while you are flipping and the burger is off the pan.
  • Lower the heat to medium and cook on the second side until the bottom browns. This should be about another 5 minutes.
  • At this point, the burger should be done, but until you are confident in your timing, I strongly recommend sacrificing one of the burgers and cutting it in half, checking to ensure all the chicken has turned white.
  • Serve on a bed of lettuce, or with lettuce, tomato, and avocado slices on whole wheat buns. Or top with hummus, like avocado hummus {recipe coming soon!} and eat it on its own.

Chicken Burgers 4

More information please?

One of the reasons I like to process my own chicken to make ground chicken is that it gives me control over what I am eating. I can buy certified organic boneless chicken breasts when/if they are on sale, and trim off the little pieces that I find unappetizing. I am happier when I know what I am eating!

If you don’t have a food processor, you need to chop the mushroom, onion, and edamame as small as possible – and use pre-ground chicken.

Chicken Burgers 2

Original link:

Serve with:

Cucumber - Avocado Salad Food_013_How to: Roast Asparagus


2 Responses to “Chicken Burgers {Portobello, Edamame, Red Onion}”

  1. Mushrooms Canada September 4, 2013 at 10:23 am #

    Great combination of ingredients! This mixture saves money on meat and adds nutritional value to the burger! Sounds delicious, thanks for sharing…


    • my utensil crock September 4, 2013 at 7:51 pm #

      Agreed! My pleasure, Shannon. Feel free to share on your site with a link back, if you would like.

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