We found these to be quite flavorful, and very juicy. A very moist burger !!Loved it!!!Īfter well over a decade reading epicurious, I'm writing my first review, mainly about the patties, because a lot of people said they found this bland. All the ingredients make for a great burger. Agree with others, they are on the bland side, but I think they are a good starting point for creating new variations!ĭelicious!! Instead of potato buns, I used brioche buns. My daughter thought they are "better than beef". These were easy and quick, very mushroomy tasting and juicy. I would make these again - very good and easy. I was surprised at how much liquid came out of the mushrooms. I read the comments about them being bland, and I had some truffle flavored salt, so I put about half a teaspoon in the burgers with the mushrooms - seriously great flavor amp there. I followed the recipe exactly except I didn't have curry mustard so I used Maille old style whole grain mustard instead. Substituted brioche buns as that is what we had. Good recipe for a change from hamburgers we enjoyed them.
#Chicken stack menu cracked
I would make again, but personally would add a pinch of paprika or regular cracked black pepper I made the recipe exactly as written and they were served with all the accoutrements. My thoughts personally were while they were textually good, they did not have enough flavor and lacked in spice.
They thought it was flavorful and perfect.
Made this for my fam tonight, they all loved it and said it was too good to be chicken. If you don't have either, Worcestershire sauce (which contains anchovies) works almost as well. To those who found the burgers bland: I always add fish sauce or a couple minced anchovies to turkey burger (trust me, they won't taste fishy). Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Grill buns, cut side down, until lightly charred, about 30 seconds. Grill until patties are cooked through and cheese is melted, about 2 minutes. Grill until edges are browned, about 2 minutes. Place, seasoned side down, on grate and season second side with salt and pepper. Season tops of patties with salt and pepper. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Drizzle onion with oil and season with salt. Prepare a grill for high heat lightly oil grate. Transfer to a parchment-lined baking sheet. Divide mixture into 8 balls and gently form into patties about ¼" thick. Mix mushrooms and chicken in a large bowl with your hands until well combined. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Morton kosher salt in a food processor until very finely chopped. Save it to add to your next soup broth or combine it with water to cook grains like barley or farro.
#Chicken stack menu full
One note: When squeezing the liquid out of your chopped mushrooms, don’t toss it out-that liquid is full of flavor. If you have a smaller appetite, you may be able to get by with one patty per person, but there’s just something about a double-stack that makes burger night feel like a real celebration.
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard ( Brooklyn Delhi makes a great one flavored with tamarind and spices). Many recipes rely on a 2:1 ratio of meat to veg, but I bump the mushrooms up to half by weight. But once I realized how much flavor and juiciness mushrooms in particular can add (and how astoundingly similar they are in texture to an all-meat patty), I never looked back. I admit, I started making blended burgers-that’s a burger made from a blend of ground meat and vegetables (usually mushrooms)-out of sustainability concerns.
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