Total Time
Prep 5 mins
Cook 30 mins

Adopted recipe, untried by me.

Ingredients Nutrition


  1. Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside.
  2. In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender.
  3. Stir in bulgur.
  4. Return to a boil.
  5. Reduce heat to low.
  6. Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender.
  7. Remove from heat; cool slightly.
  8. In a large mixing bowl combine chicken, green onion, Worcestershire sauce, and pepper.
  9. Add bulgur mixture; mix until combined.
  10. Shape into four 3/4-inch-thick patties.
  11. Lightly coat a cool rack of grill with nonstick cooking spray.
  12. Place patties on rack of uncovered grill directly over medium coals.
  13. Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking.
  14. Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes.
  15. To serve, spread mustard on bottom halves of rolls or buns, if desired.
  16. Place patties and some of the sliced mushrooms on top.


Most Helpful

Yummy! I made these on the weekend and they were really delicious. I used sprouted wheat buns with mine and the taste was really good. I like that there was Bulgar in these burgers. It never hurts to add some fiber to your food. I will make these again. Thanks for the great recipe.

Chef Joey Z. August 24, 2009

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