Mushroom and Swiss Chicken Burgers

Photo-Mushroom melt burgerGround chicken is to the world of burgers what gossip magazines are to impressionable young women. Deliciously decadent and though you may try, impossible to put down. Add to this the sensual allure of sautéed onions and mushrooms, slathered in Swiss cheese and you’ve got a meal that’ll seduce your taste buds the way gossip mags have been known to dissolve brain cells.

2 lbs. ground chicken

1 green pepper, chopped

handful of chives

1 tsp salt

1/2 tsp pepper

1 egg

1 c. bread crumbs oil

3/4 c. mayonnaise

1 clove garlic, minced and then crushed with a spoon

1 Tbsp hot sauce Mushroom Sauté

20 mushrooms, washed and sliced

1/2 onion, cut into thin rounds

1 Tbsp butter

1 Tbsp oil

1/2 tsp salt

12 slices swiss cheese

12 bakery buns

Set your BBQ burners to medium. While the beast warms up, head inside and mix all of the burger ingredients together in a large bowl. Shape those patties as big or little as you like (my personal favorite is a half inch thick and round as the buns- being chicken, these burgers don’t shrink much when cooked). Brush the burgers with oil and then once the grill is up to temperature, slap those babies over the heat and let them sizzle. Every barbecue is different and cooking time vary so go with your best judgement and slice into a test burger to make sure it’s cooked all the way through. For the ailoi, mince the garlic and then crush it with the outside of a spoon. In a medium bowl, combine garlic with the hot sauce and mayonnaise. For the mushrooms, slice 1/2 an onion into thin rounds and throw it into a pan with 1 Tbsp oil, 1 Tbsp butter, 1/2 tsp salt and the sliced mushrooms. Cook, stirring every now and then until the liquid from the mushrooms begins to dry up and the mushrooms brown slightly. Remove from heat. Set your oven to grill and line a baking sheet with the toasted bottoms of your bakery buns. Place cooked chicken patties onto the buns and layer with a hefty helping of cooked mushrooms. Cap it off with a slice of swiss cheese. Pop your buns into the oven and watch, salivating, through the oven glass. When the cheese bubbles and is starting to brown they’re ready to come out. Slather the bun tops with garlic aioli and layer with lettuce and a sliced tomato. Open wide and enjoy the ride to flavor country.

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