Chicken Burgers with Portobello Mushrooms, Spinach & Sundried Tomato Mayo

This is another recipe from my previous Taste & Create partner, Liza of Knick Nosh, although she uses ground turkey. I simply had to try it. I still don't have ground turkey, but I finally remembered to thaw a pound of ground chicken for this recipe. Number One also decided that grilling would be the cooking method of choice for these burgers, so that's what we did. Our adaptation of the recipe is below; you can see the original recipe here.



Chicken Burgers with Portobello Mushrooms, Spinach & Sundried Tomato Mayo
Serves 4

1 pound of ground chicken (or turkey)
¼ cup seasoned bread crumbs
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder (I didn't have any garlic powder, so I used Johnny's Garlic Spread).

¼ cup mayonnaise
1 tablespoon sun-dried tomatoes packed in oil, chopped

4 large portobello mushrooms

2 cups fresh spinach

4 low-fat English muffins

Heat grill to medium.

Combine sundried tomatoes with mayo. Set aside.

Combine ground turkey with bread crumbs and seasonings. Form into 4 burgers. Spray portobello mushrooms with cooking spray (or brush with olive oil) and season with salt and pepper. Grill chicken until cooked through, about 5 minutes per side. At the same time, grill the mushrooms about 5 minutes per side.

Toast English muffins just before serving. Spread all English muffin halves with sun-dried tomato mayo. Place a burger on each bottom English muffin half. Top each burger with a mushroom, 1/4 of the spinach and the top English muffin half.