• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 small onion
  • 3 cloves garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 pound ground chicken breast
  • 4-5 sun dried tomatoes, packed in oil and drained
  • 2 cloves garlic
  • 3-4 fresh basil leaves
  • 1 sprig fresh oregano
  • 1 cup light mayonnaise
  • 6 slices of provolone cheese
  • Red leaf lettuce
  • 6 burger buns

Chicken burgers get a bad rap for being dry and oh so boring. Not so with these FunGuy chicken burgers! 

These aren’t your average chicken burgers thanks to lots of fresh herby flavor and minced FunGuy mushroom stems to help keep it moist during the long cooking time. To make sure this burger is extra special the FunGuy has included a sun dried tomato aioli to spread all over that bun and use as a dip for fries, chips, or even veggie sticks!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and mince them on a cutting board. Lay the mushroom caps on the cutting board and thinly slice and set aside in a bowl. Peel the onion and dice it on the cutting board. Peel the garlic and mince it. 
  2. Put the ground chicken breast into a large bowl and add the minced mushroom stems, onion, garlic, dried basil, dried oregano, and salt. Mix well, using your fingers, so it’s evenly distributed into the meat. Divide the meat into 6 balls and refrigerate for 30 minutes. 
  3. Lay the tomatoes on a cutting board and finely chop them, then mince the garlic. Stack the basil leaves on the cutting board and mice with a knife. Remove the stem from the oregano leaves and gather them into a pile and mice as well. Add the tomatoes, garlic and herbs to a bowl with the mayonnaise and mix well. Cover and refrigerate until ready to use. 
  4. When the blended burgers are done being refrigerated, remove the bowl and lay the meat balls on a cutting board before gently flattening each with the palm of your hand to about 1 inch to 1 ½ inch thickness.
  5. Brush the olive oil onto a grill pan with a paper towel, before placing it on a stove top over medium high heat. Once the pan is hot, lay the patties on to the pan and allow them to cook 6-8 minutes on each side or until no longer pink in the middle and have reached an internal temp of 165F. Lay a slice of provolone cheese on each patty and place the sliced mushroom on top and cover with a lid and cook 2 more minutes to let the mushrooms melt into the cheese. Transfer the patties to a plate and allow them to rest a couple of minutes before assembling the burgers.
  6. To assemble, spread the sun dried tomato aioli on both halves of the bun then layer the patty on bottom, lettuce, then the top bun. Serve immediately with fries or chips and use the rest of the aioli for a dip!

Have a Fun meal!