Ahhh burgers, an American classic. In fact, can you guess roughly how many hamburgers Americans consume per year?
Seriously. That’s a LOT of hamburgers…3 per week for every single person.
And with that many burgers in our system, it’s nice to switch it up from the conventional beef, American cheese, ketchup, mustard, and pickle. I’m sure you’re getting tired of that, right?
Well you’re in luck: The Bacon and Balsamic Mushroom Chicken Burger is here to save the day. Not only can this be made about a thousand times healthier than the typical fast food option (a common theme with cooking yourself), but it will ROCK YOUR TASTEBUDS.
Tender white meat chicken (no, the white meat is NOT dry AT ALL) jazzed up with Italian flavors, topped with melty cheese and crisp turkey bacon, then smothered with rich, sweet-savory balsamic caramelized mushrooms and onions. All married together on a toasty whole grain bun.
Sorry McDonald’s, but THAT’s a yummy burger. Plus one that you can feel pretty darn good about eating. AND one that lets you get creative and have some fun in the kitchen. So much to win here!
Pictured on the side are some super easy sweet potato fries:
For 2 servings, just slice a medium sweet potato into strips, toss with 1-2 tsp olive oil and seasoning to taste (I used a Hawaiian blend of Italian herbs, smoked paprika, sea salt, and pepper), then spread out on a foil-lined baking sheet and roast at 425º for 15-25 minutes (depending on thickness).
Enjoy your burger and fries!
Hamburger trivia from Huffington Post
- 7 oz raw, boneless skinless chicken breast | 3-4 tenderloin strips
- 1/2 tsp EVOO*
- 1 Tbsp tomato sauce
- 1/2 tsp minced garlic
- 1 Tbsp freshly shredded Parmesan
- 1/2 tsp dried Italian seasoning
- pinch salt and black pepper
- 2 slices turkey bacon
- 1 oz thinly sliced Bruschetta Monterrey Jack cheese**
- 2 tsp dry white wine
- ~2.5 oz thinly sliced cremini mushrooms
- ~2 Tbsp thinly sliced yellow onion
- 1 tsp high-quality balsamic vinegar
- 2 whole grain hamburger buns
- small handful spinach (opt.)
- Add chicken to a food processor; pulse 6-8 times, until no large pieces remain. Transfer ground chicken to a bowl. Add EVOO*, tomato sauce, garlic, Parmesan, Italian seasoning, and salt/pepper to taste. Use hands to fully incorporate, then shape into 2 patties.
- Heat a medium/large skillet (lightly greased if necessary) over medium heat. Cook bacon on each side until crisp. Set aside.
- Meanwhile, lightly toast both sides of the buns in a toaster oven or oven.
- Add chicken patties to skillet and cook about 3-4 minutes per side, or until done (will depend on thickness). Add cheese** on top in the last 1-2 minutes, loosely covering to melt. Place burger on bottom half of bun (with spinach underneath the meat, if desired).
- Reduce heat to medium-low. Add wine, mushrooms, and onion, stirring to scrape up browned bits. Cook, stirring occasionally, 3-4 minutes, or until mushrooms and onion are tender. Remove pan from heat, then stir in balsamic vinegar.
- Top burger with bacon (torn into pieces) and balsamic mushrooms.
- Optional: If the cheese is not completely melted or you want to heat them up, add open burger to toaster oven (toast setting) or oven (~425º) a couple minutes, until hot and toasty.
- Top with other half of bun and drool...
- *I use a Tuscan herb-infused olive oil for a little extra depth
- **This cheese is a game-changer if you can find it (I have only seen it at Publix). If not, try fontina, (smoked) mozzarella, provolone, or Monterrey jack.