I feel like if I were to do some data analysis of my blog content, the two most prevalent ingredients (besides things like oil and salt) would be poblanos and mushrooms. And I am more than okay with that.
Dried porcini mushrooms are one of my favorite ingredients (though they’re probably one of my husband’s least favorite, given the cost per ounce), so I knew as soon as I saw this burger on Josie’s blog that it would be making an appearance at dinner very soon. Burgers have been one of my favorite things to make since starting a new job, because they’re so incredibly quick to whip up, and the possibilities are endless.
These particular burgers are pretty fantastic. The porcini flavor is laced throughout the burger, making them earthy and, you know, mushroomy. The arugula provides a great peppery bite, and the Havarti is so creamy and melts beautifully. I’m honestly pretty indifferent to Havarti in general, but I really adored it on these burgers.
Mushroom-Crusted Chicken Burgers
Adapted from Pink Parsley
1 oz. dried mushrooms (I used porcini)
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1.25 lbs. ground chicken
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 small shallot, minced
2 Tbsp. minced fresh parsley
1 Tbsp. olive oil
4 slices Havarti cheese
4 burger buns, split and toasted
arugula, for serving
In the bowl of a food processor, grind the dried mushrooms to a coarse powder. Reserve 1 tablespoon of the powder. Transfer the rest to a shallow bowl or pie plate and mix in the salt and pepper.
In a large bowl, combine the reserved mushroom powder, chicken, Worcestershire, mustard, shallot, parsley, and salt and pepper to taste (I used about 3/4 tsp. salt and 1/4 tsp. pepper). Form into 4 equal-sized patties.
Working one burger at a time, coat the outside with the mushroom powder, pressing lightly to adhere.
Preheat a large cast iron skillet over medium-high heat, and add the oil.
Cook the burgers 4-5 minutes per side, or until the meat is cooked through. Add the cheese for the last minute or two in order for it to melt.
Serve the burgers on toasted buns, topped with arugula.