House of Asia > Recipes > Chicken and Portobello Mushroom Burger

Burger with chicken and portobello mushrooms Praktykularni House of Asia

Chicken and Portobello Mushroom Burger

45 min.

4 servings

mild

5 / 5. Number of votes: 2

No one has rated this recipe yet.

A low-calorie version of the popular fast food that will delight you! Thanks to the baking, the burger is free from excess oil, and the mushrooms used as buns give it an incredibly juicy texture. Try it and see for yourself that a burger can be not only delicious but also healthy! This recipe was created in collaboration with Culinary Practice.

Chicken Vegetables Asian over 30 minutes

Ingredients

2 tsp spices for Chinese cuisine
3 tablespoons light soy sauce
½ tablespoon olive oil
1 teaspoon white sesame
2 tsp rice vinegar
1 spoon lime juice
1 teaspoon coconut sugar
4 tablespoons of Sriracha yellow chili sauce
8 large mushrooms
400g minced chicken meat
2 tablespoons of ground hazelnuts
1 small red onion, sliced into feathers
100g of cabbage (white, red or Chinese), shredded
3 field cucumbers, sliced
1 spoon of honey
1 egg
50g bean sprouts
1 chili pepper, finely chopped
1 teaspoon grated ginger
1 tablespoon finely chopped mint

TIP: You can use maple syrup instead of honey
TIP: Instead of ginger, you can use about ½ teaspoon of our ginger paste.
TIP: Instead of chili pepper, you can use about ½ teaspoon of our chili paste.

A method of preparing

Preheat the oven to 180°C. In a bowl, combine the meat with Chinese seasoning, 1 tablespoon of soy sauce, an egg, and nuts. With wet hands, form 4 large patties. Place them on a baking sheet lined with baking paper (greased with ½ tablespoon of olive oil). Bake for about 20 minutes. After 15 minutes, you can flip the patties.
In a bowl, combine 2 tablespoons of soy sauce and honey. Place the stemless mushrooms on a second baking sheet, then brush both sides with the prepared glaze. Sprinkle the tops with sesame seeds. Bake for 20 minutes, flipping halfway through. Once cooked, transfer the mushrooms to a plate lined with paper towels to drain.
Place the cabbage, cucumber, chili, and bean sprouts in a bowl. Add the grated ginger, mint, vinegar, lime juice, and sugar. Mix thoroughly.
Place half of the mushroom caps on a plate (open side up), top with the salad, the cutlet, and the onion. Pour over the sriracha sauce, then top with the second mushroom cap.