(Pepperidge Farm)
Chopped portobello mushrooms and a hint of thyme make these mini grilled chicken burgers moist and flavorful. Served on slider buns, these sandwiches are as tasty as they are fun.
Cook Time:8 min
Prep Time:15 min
Total Time:23 min
Servings: 4
Ingredients:
1 1/4 pounds 98% fat free ground chicken breast or turkey
2 large portobello mushroom caps, finely chopped (about 2 cups)
2 tbsp. chopped fresh thyme leaves
2 tbsp. Worcestershire sauce
1 pkg. (15 ounces) Pepperidge Farm® White Slider Buns (White or Wheat)
12 small romaine lettuce or Bibb lettuce leaves
12 thin red onions slices
Preparation:
Thoroughly mix the chicken, mushrooms, thyme and Worcestershire sauce in a large bowl. Shape the chicken mixture into 12 (2 1/2-inch) mini burgers.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 8 minutes or until cooked through, turning the burgers over once halfway through the grilling time. Place the burgers on the buns and top with the lettuce and onion.
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