Jumbo Chicken, Spinach, and Herb Burgers
Kim
ingredients
- 1 10 ounce bix of frozen chopped spinach, defrosted
- 2 pounds ground chicken breast
- 1 shallot, finely chopped
- 2 tbsp Dijon mustard, plus some for slathering on rolls
- 10 leaves of fresh basil, shredded or torn
- 3 tbsp fresh flat leaf parsley (a handful) chopped
- salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil, plus some for drizzling
- 20 white button mushrooms, thinly sliced
- 2 garlic cloves, chopped
- 1/2 cup dry white wine or chicken stock
- 4 slices swiss cheese
- 4 kaiser rolls
- 4 red or green leaf lettuce leaves
- 1 vine-ripe tomato, thinly sliced
directions
- 1
Preheat a large nonstick skillet over medium-high heat.
- 2
Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap teh towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tbsp of Dijon mustard, basil, parsley, salt and pepper. Score the meat with teh side of your hand to separate into 4 equal portions. Make 4 large paties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.
- 3
Preheat a second medium-size skillet over medium-high heat with 2 tbsp of EVOO, twice around the pan. Add the sliced mushrooms and garlic and cook, stiring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the ’shrooms with salt and pepper. Add the wine or broth and cook until the pan is almost dry, about 2 minutes.
- 4
Top the burger with the mushrooms and swiss cheese. Fold each slice of chees in half to fit the burger, if necessary. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt about 2 minutes.
- 5
Slather the tops of the buns with a little mustard. Place the burgers on the bun bottoms and top with lettuce and tomato. Put the bun in place.
Source: Kim
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