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.
cost per recipe: $8.93
The price is determined by the national average.
pounds 98 fat free ground chicken breastor turkey
large portobello mushroom cap, finely chopped (about 2 cups)
tablespoons chopped fresh thyme leaves
tablespoons Worcestershire sauce
package (15 ounces) Pepperidge Farm® White Slider Buns(White or Wheat)
small romaine lettuceor Bibb lettuce leaves
thin red onionslices
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.