Chicken Burgers with Portobello Mushrooms, Chilli, Basil and Feta Cheese

Chicken Burgers with Portobello Mushrooms, Chilli, Basil and Feta Cheese

Serves 4
35 minutes
500 grams chicken mince
1/2 tablespoon Garlic Cold Blended Paste
1 tablespoon Lightly Dried Basil
1/2 teaspoon Lightly Dried Chilli
100 grams feta cheese, crumbled
3 Portobello mushrooms, diced
1 tablespoon olive oil
4 ciabatta rolls
1 cup baby spinach
2 large tomatoes, sliced
Salt and freshly ground pepper
Caramalised Onion
2 tablespoons olive oil
2 tablespoons brown sugar
2 small onions, finely sliced

For Caramalised Onion; Heat oil in a pan on medium high and when hot, add sliced onions, cook for 5 minutes until soft, opaque and just starting to turn colour.


Reduce heat to medium, add brown sugar and keep cooking for a further 15 minutes, stirring occasionally. The sugar will caramelise the onion and form a sticky coating. 


For Chicken Burgers; Mix chicken mince with all the other ingredients except for the oil and the bread rolls.


Combine well together until mixed.


Divide the mixture into four, mould and shape into large patty size burgers 2cm thick. 


Brush burgers with the oil 


Heat pan, and when hot, fry the burgers 8 minutes each side until browned, cooked and firm to the touch. Cook pressing down on the burgers with a spatula to cook through.


Place in halved rolls with caramelised onion, baby spinach and sliced tomatoes.

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