This is probably the best burger we’ve ever eaten. And we made it at home. And it happens to be a chicken burger. And it doesn’t have a nice bun or a crunchy bread roll. It’s different from every burger we’ve eaten and it’s absolutely delicious.
This is our own take on the Onion and mushroom smothered turkey burger with Swiss cheese by Rachel Ray. We used chicken instead of turkey and we don’t add any salt, since the cheese and the chicken stock are already salty. The rest of the recipe remains pretty much the same.
First prepare the sauce: melt 2 tablespoon of butter in a skillet over medium-high heat. Add 1/2 pound of thinly sliced mushrooms and cook until browned (5 min.). Add one large onion sliced and 2 tablespoons of fresh thyme. Stir and cook until softened (8 to 10 min.). Add 2 tablespoons of flour and stir for just one minute. Add 1/2 cup dry white wine and stir until reduced by half. Stir in one cup chicken stock and stir until thickened (2 to 3 min.) Reserve but keep warm.
At this point your kitchen will smell heavenly. A little bit like this, only naughtier.
Now it’s time to make the burgers: in a large bowl combine 1,1/2 pounds ground chicken breasts, 1/4 pound Swiss cheese cut into little dices, 2 teaspoons of poultry season (you can find it in your farmers market or gourmet deli), 2 rounded tablespoons of Dijon mustard and a little bit of parsley, finely chopped. Mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
Add to tablespoons extra virgin olive oil to a hot skillet and cook the burgers, flipping once (10 to 12 min.) Top the burgers with sliced Swiss cheese for the last minute or two of cooking. Place the burgers on English muffins halves and smother with the onion and mushroom gravy.
These burgers will make your hands sticky and your stomach really happy. The perfect treat! And remember: mushrooms are in season now!
PS: If you like burgers you should buy this book.