Portabella Chicken Burgers
Sink your teeth into these flavorful and juicy Portabella Chicken Burgers, where succulent ground chicken patties meet the earthiness of roasted portabella mushroom caps. This creative twist on a classic burger swaps traditional buns for tender, oven-baked mushroom caps, creating a low-carb, gluten-free option packed with wholesome flavor. Each bite is layered with a hint of smoky paprika, creamy cheddar cheese, fresh lettuce, and tangy Dijon mustard for a mouthwatering combination. Perfectly seasoned and topped with slices of ripe tomato and a dollop of mayo, these burgers are a satisfying, protein-packed meal that’s ideal for weeknight dinners or casual get-togethers. Quick to prepare and utterly irresistible, these burgers are sure to impress your taste buds without sacrificing health-conscious eating.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 4 large Portabella mushroom caps
- 0.25 cup Panko bread crumbs
- 2 cloves Garlic cloves (minced)
- 1 large Egg
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 slices Cheddar cheese slices
- 4 large Lettuce leaves
- 1 medium Tomato (sliced)
- 4 tablespoons Mayonnaise
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel to remove dirt. Carefully remove the stems and gills using a spoon.
Brush both sides of the mushroom caps with 1 tablespoon of olive oil. Sprinkle a pinch of salt and pepper on each side. Place them gill-side down on the prepared baking sheet and bake for 10 minutes. Flip the mushrooms and bake for an additional 5 minutes. Set aside.
In a large mixing bowl, combine the ground chicken, panko bread crumbs, minced garlic, egg, Dijon mustard, paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix until just combined; avoid overmixing to keep the patties tender.
Divide the chicken mixture into two equal portions and shape each portion into a patty slightly larger than the portabella mushroom caps.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken patties and cook for 5-7 minutes on one side, until golden brown. Flip the patties and place a slice of cheddar cheese on top of each. Cover the skillet with a lid and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
Assemble the burgers by spreading 1 tablespoon of mayonnaise on the underside of each pre-baked mushroom cap. Place a lettuce leaf and two tomato slices on top. Add the cooked chicken patty, then cover with another mushroom cap to form a "bun."
Secure the burger with a toothpick if needed and serve immediately. Enjoy your Portabella Chicken Burgers!
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.8 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 639 mg | 49% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4500 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
