Portabella Chicken Burgers

This is a great way to serve a burger. You will not miss the red meat. They are good enough to convert many die hard red-meat eaters!

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 3⁄4 lb portabella mushroom cap (about 3 large)
• 1  tablespoon unsalted butter or 1  tablespoon olive oil
• 1⁄4 cup shallot, minced
• 2  tablespoons fresh ginger, minced
• 1  tablespoon garlic, minced
• 1⁄4 dry vermouth or 1⁄4 white wine or 1⁄4 chicken broth
• 2  tablespoons  fresh breadcrumbs
• 1  lb ground chicken or 1  lb ground turkey
• 2  tablespoons olive oil
• 4  slices monterey jack pepper cheese, if desired
• 4  toasted  hamburger buns
• 3  tablespoons mixed spice

• Spice Mix

• 2  tablespoons lemon pepper
• 2  tablespoons paprika
• 2  tablespoons chili powder
• 1  tablespoon ground ginger
• 1  tablespoon sugar
• 1  tablespoon ground cumin
• 1  tablespoon dried oregano
• 1  tablespoon dried thyme

Directions

1. Scape and discard the dark underbelly of the mushrooms.
2. Coarsely chop and process in a processor until finely chopped Melt butter in large skillet over medium high heat and add mushrooms.
3. Cook until most of the liquid has evaporated.
4. Add 2 Tbs of the spice mix and cook 1 minute.
5. Add shallots, ginger and garlic and cook 2 minutes.
6. Add vermouth, stir to scrape up browned bits from bottom of skillet.
7. Cook 1 minute or until almost all liquid has evaporated.
8. Remove from heat; stir in crumbs.
9. Cool completely, about 15 minutes In a large bowl, stir together chicken and mushroom mixture.
10. Shape into 4 patties.
11. Season both sides of the patties with the remaining 1 Tbs spice mix Heat 2 Tbs oil in large nonstick skillet over medium heat.
12. Add patties; cook 15-18 minutes or until no longer pink in center, turning once.
13. Reduce heat if burgers brown too quickly.
14. Top with cheese and cover skillet to melt cheese.
15. Serve on toasted buns.
16. *Notethe spice mix will provide extra.
17. Store at room temperature in a tightly sealed container.