Who Made the Best Blend? The Votes Are In!
Allrecipes partnered with The Mushroom Council on an exciting contest starring all types of mushrooms plus our very own Allrecipes Allstars! Five of our Allstar home cooks created original recipes featuring “The Blend” — an umami-rich combination of finely chopped mushrooms and ground meat — which amps up the flavor, veggies, and savings.
This Bang Bang Blended Chicken Burger went head to head with the other four recipes in our Mix It Up With Mushrooms contest, and one recipe was crowned the winner by YOU. Click here to see if your favorite recipe won.
Bang Bang Blended Chicken Burger: Anything But Basic
Years ago, recipe creator and Allrecipes Allstar France Cevallos tried her first craft burger.
“From that point on, I was hooked on the ‘unique and daring’ when it came to burgers and rarely will I eat a basic burger,” she says.
Notes From the Chef
“The ground chicken gets a kick of extra umami flavor, perfect for those who normally prefer beef over chicken,” France says of this flavorful and bold recipe. Check out a few of her favorite preparation and serving suggestions:
- “This burger would be a great option for a dinner party with friends,” according to France. “A step up from traditional grilled backyard burgers, this will make your meal a little more special and is sure to impress with its bold flavors.”
- This recipe pairs well with drinks that are light and refreshing, such as a gin cocktail or a glass of Chenin Blanc. If you’re a beer drinker, try enjoying it with a pilsner.
- For a non-alcoholic option, France suggests a a citrus-flavored sparkling water.
Editorial contributions by Corey Williams
Ingredients
Pickled Vegetable Slaw:
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3/4 cup rice vinegar
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2 tablespoons water
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2 teaspoons white sugar
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2 teaspoons sesame seeds
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1 small carrot, cut into matchsticks
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1/4 large English cucumber, cut into matchsticks
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1/4 small red onion, cut into 1/8-inch thick wedges
Bang Bang Sauce:
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1/2 cup mayonnaise
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1/4 cup Thai sweet chili sauce
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2 teaspoons Sriracha, or more to taste
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1 teaspoon rice vinegar
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1/8 teaspoon salt
Burgers:
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1 (8 ounce) package crimini mushrooms, halved or quartered
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6 tablespoons peanut oil, divided
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1 pound ground chicken, white and dark meat
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1 1/4 teaspoons salt
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4 jalapeño peppers, halved and seeded
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8 green onions, ends trimmed and onions cut in half crosswise
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4 brioche buns, split
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2 large eggs
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2 tablespoons water
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1 1/2 cups panko bread crumbs
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2 tablespoons minced cilantro
Directions
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Whisk together 3/4 cups rice vinegar, water, sugar, and sesame seeds in a small bowl until sugar is dissolved. Add carrot, cucumber, and red onion, separating onion layers; toss to coat. Chill until ready to use, stirring occasionally to keep vegetables submerged in the brine.
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Whisk together mayonnaise, Thai sweet chile sauce, Sriracha, 1 teaspoon rice vinegar, and 1/4 teaspoon salt in a small bowl. Chill Bang Bang Sauce until ready to use.
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Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
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Toss mushrooms with 1 tablespoon oil. Spread mushrooms out in a single layer on the prepared baking sheet. Roast mushrooms in the preheated oven for 15 minutes, stirring halfway through. Remove from oven and allow to cool.
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Transfer cooked mushrooms to a food processor,pulsing 5 or 6 times and scraping down the sides of the bowl, until finely minced (or mince with a knife). Combine mushrooms, ground chicken, and 1 1/4 teaspoons salt in a bowl; mix thoroughly, without overmixing. Form into 4 patties, about the circumference of the brioche buns, and place on squares of parchment paper or plastic wrap to prevent from sticking. You can oil your hands to handle meat if mixture is sticky. Refrigerate for at least 30 minutes for the patties to firm up.
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When ready to cook the burgers, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place jalapeño halves, cut side down, and green onions on a baking sheet. Drizzle with 1 teaspoon oil.
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Broil vegetables until charred, turning halfway through, about 10 minutes. Set aside.
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Meanwhile, preheat a large cast iron skillet over medium-high heat. Brush skillet with 1 teaspoon oil and toast brioche buns, cut side down, until lightly browned, 2 to 4 minutes; set aside.
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Lightly whisk eggs and water in a shallow dish. Add panko bread crumbs to a second dish. Gently dip burger patties into egg mixture, letting excess drip off. Press lightly into bread crumbs to coat both sides.
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Heat remaining oil in a cast iron skillet over medium heat. Fry burgers until internal temperature reaches 165 degrees F (74 degrees C), about 3 minutes per side. Place patties on a plate lined with paper towels.
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Spread a light layer of Bang Bang sauce on bottom buns. Add 2 charred jalapeño halves per bun. Add chicken patty and top with slaw and charred scallions. Top with cilantro and drizzle with more sauce.
Cook's Notes:
For best results, use a blend of white and dark ground chicken; ground chicken breast on its own tends to be dry.
For a beef burger, mix 1 pound 80/20 ground chuck with mushrooms and salt; omit breading step.
Wear gloves when handling jalapenos.
Nutrition Facts (per serving)
| 1066 | Calories |
| 64g | Fat |
| 80g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1066 | |
| % Daily Value * | |
| Total Fat 64g | 82% |
| Saturated Fat 14g | 70% |
| Cholesterol 253mg | 84% |
| Sodium 1711mg | 74% |
| Total Carbohydrate 80g | 29% |
| Dietary Fiber 6g | 20% |
| Total Sugars 21g | |
| Protein 43g | 87% |
| Vitamin C 14mg | 15% |
| Calcium 247mg | 19% |
| Iron 7mg | 37% |
| Potassium 1286mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
