I’m not here to judge your burger night game (you ARE having a burger night from time to time, right?), but I AM here to share a totally unconventional burger that I know you’re going to love. Unless, of course, you’re not into savoury, juicy, tender, cheesy burgers that require no bun because it’s essentially all in the burger itself.
Say what?! It’s true. These Chicken Quinoa Burgers with Arugula and Mushrooms aren’t your average burger. They don’t need a bunch of toppings to make them shine because they’re already so good just as they are. That didn’t stop me from adding just a little pesto and TRUST ME! It was heavenly! Like eyes closed, please sir can I have some more, mm mm goodness!
I paired these with soft ciabatta buns and Gouda cheese, even though I’m supposed to be low-carb, but this is a really healthy dish. The addition of cooked quinoa to lean ground turkey not only adds fibre, but it keeps these burgers insanely tender.
No more overcooked, dry, scratchy turkey burgers here. Which reminds me. Out of arugula? Replace it with spinach, chopped kale, chard or beet greens. Or leave it out and wrap the whole works in a big green lettuce leaf or serve it atop a bed of arugula or spinach. Get creative and clean out that crisper drawer if need be.
Chicken Quinoa Burgers with Arugula and Mushrooms
1 lb. ground chicken
1 cup cooked quinoa*
1 tsp. garlic powder
¼ cup finely diced onion
1 tsp. Italian seasoning
½ tsp. salt
⅛ tsp. black pepper
2 cups fresh arugula
2 oz. sauteed mushrooms
*1/3 cup uncooked quinoa yields 1 cup cooked. I used one package of Success boil in the bag quinoa.
In a large bowl, combine all ingredients. Mix well using a large spoon or your hands.
Shape mixture into 8 patties.
Place a large skillet over medium-high heat and add 1½ tsp. oil. Heat until oil begins to shimmer. Or use a George Foreman grill.
Place half of the patties in the pan being careful not to overcrowd them. Cook 4-5 minutes or until lightly browned and easy to flip, then another 3-4 minutes on the other side until cooked through and no longer pink inside. Repeat with remaining 1½ tsp. oil and chicken patties.
To freeze burgers: Cook burgers as directed and cool completely. Place in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container for storage. Allow burgers to thaw overnight in the fridge. Reheat in the toaster oven or in a covered skillet over medium-high heat.'