Ingredients:
3/4 lb portabella mushroom caps ( about 3 large)
1 tablespoon unsalted butter or 1 tablespoon olive oil
1/4 cup shallots, minced
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/4 dry vermouth or 1/4 white wine or 1/4 chicken broth
2 tablespoons fresh breadcrumbs
1 lb ground chicken or 1 lb ground turkey
2 tablespoons olive oil
4 slices monterey jack pepper cheese, if desired
4 toasted hamburger buns
3 tablespoons mixed spice
2 tablespoons lemon pepper
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon ground ginger
1 tablespoon sugar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
Scape and discard the dark underbelly of the mushrooms.
Coarsely chop and process in a processor until finely chopped Melt butter in large skillet over medium high heat and add mushrooms.
Cook until most of the liquid has evaporated.
Add 2 Tbs of the spice mix and cook 1 minute.
Add shallots, ginger and garlic and cook 2 minutes.
Add vermouth, stir to scrape up browned bits from bottom of skillet.
Cook 1 minute or until almost all liquid has evaporated.
Remove from heat; stir in crumbs.
Cool completely, about 15 minutes In a large bowl, stir together chicken and mushroom mixture.
Shape into 4 patties.
Season both sides of the patties with the remaining 1 Tbs spice mix Heat 2 Tbs oil in large nonstick skillet over medium heat.
Add patties; cook 15-18 minutes or until no longer pink in center, turning once.
Reduce heat if burgers brown too quickly.
Top with cheese and cover skillet to melt cheese.
Serve on toasted buns.
*Notethe spice mix will provide extra.
Store at room temperature in a tightly sealed container.
Servings: 4
Time preparation: 25 min.
Time total: 70 min.