Adapted from “Grilling,” by The Culinary Institute of America. Makes 8 burgers.
Ingredients
6 tablespoons olive oil
1 large shallot, minced
1 1/2 cups mushrooms, minced
1 tablespoon chopped flat-leaf parsley
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds ground chicken meat
3 cups bread crumbs
4 tablespoons chopped herbs (chives, oregano, basil, rosemary or a mixture)
Directions
Heat the oil in a large saute pan over medium-high heat. When the pan is hot, add the shallots and saute until translucent, about 2 minutes. Add the mushrooms and cook until browned and all the moisture has evaporated, about 10 minutes. Remove from heat and add the parsley, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Allow to cool to room temperature.
Gently mix together the mushroom mixture, the chicken, bread crumbs, herbs and remaining salt and pepper until completely blended. Chill in the refrigerator for 30 minutes.
Preheat a gas grill to medium. Clean the cooking grate. Grill the burgers until cooked through, about 6 minutes per side. Serve on Kaiser rolls topped with cheese, bacon, mayonnaise, ketchup and/or red pepper flakes if desired.
