Ingredients: 1 box (10 oz) frozen chopped spinach, defrosted. 2 lb ground chicken breast, 1 shallot, finely chopped. 2 tbsp Dijon mustard, plus some for slathering on rolls. 10 fresh basil leaves, shredded or torn. 3 tbsp fresh flat-leaf parsley (handful), chopped. Salt and freshly ground black pepper, 2 tbsp extra-virgin olive oil, 20 white button-mushrooms, thinly sliced. 2 garlic cloves, chopped. 1/2 cup dry white wine or chicken stock, 4 slices Swiss cheese, 4 Kaiser rolls or sandwich-size sourdough. English muffins, split and toasted. 4 red or green leaf lettuce leaves, 1 vine-ripe tomato, thinly sliced. Directions: 1. Preheat a large nonstick skillet over medium-high heat. 2. Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess fluid. Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper. Make into patties using BurgerMate. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through. 3. Preheat a second medium-size skillet over medium-high heat and pour 2 tablespoons of olive oil around the pan. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the mushrooms with salt and pepper. Add the wine or broth and cook until the pan is almost dry, about 2 minutes. 4. Top the big-bird burgers with the mushroom topping and the Swiss cheese. Fold each slice of cheese in half to fit the burger, if necessary. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes. 5. Slather the tops of the buns or English muffins with a little mustard. Place the burgers on the bun bottoms and top with lettuce and tomato. Put the bun or muffin tops in place. |
