Rumor has it meatballs are a trendy food item right now. I had no idea. While I was watching one of my
gossip educational shows, Extra, an editor of People Magazine suggested viewers throw a “meatball party”. Hmmmm if I were to receive an invitation to a meatball party I would expect the entire male cast of Jersey Shore to be there. Meatball/meathead…same thing, right?
Instead of following the trends and making meatballs I decided to make chicken burgers. A distant relative to meatballs. So often chicken burgers start out great, but by the end of the cooking process they have transformed into dry wannabe burgers. When I set out to make these chicken burgers my main goal was to make an extra juicy burger with high flavor. Fresh herbs and mushrooms played a large part in helping me accomplish my goal. Mushrooms add moisture and fresh basil amped up the flavor.
If you aren’t a mushroom lover, this burger is still the burger for you. Taber strongly dislikes mushrooms, so I had to hide them in the recipe. I chopped them up so small he had no idea they were there. I have a horrific poker face, so I let him in on my little secret. Of course, I waited until after he was done with the burger.
These would also be great on the BBQ. Chill for one hour before throwing them on the grill.
To make this recipe gluten free- substitute almond meal for the bread crumbs or omit the bread crumbs all together.