Ingredients
- 2 Pounds fresh ground chicken
- 12 Tablespoons butter
- 16 Ounces chopped white mushrooms
- 2 crushed/minced cloves of garlic
- 1/4 Cup Sauvignon Blanc
- 1 Teaspoons salt
- 2 Teaspoons coarse ground pepper (white)
- 1/4 Cup chopped basil
- 8 Ounces finely shredded monterey jack cheese (in part to help bind the burger)
- 12 Slices Havarti cheese
- 1 Medium Vidalia onion, sliced thin
- 2 Large Avocados, sliced into at least 18 slices 1/8″ or more
- 1 Package of broccoli sprouts
- 6 Large ripe tomato slices
- 12 Slices of a multigrain/seeded bread
Instructions
- Patties:
- 1. Into a preheated (high) skillet place 4 Tablespoons of butter, mushrooms, garlic, wine, salt and pepper.
- Saute/stir for 5 min and set aside
- 2. Lightly combine ground chicken, basil, monterey jack cheese and the cooled mushrooms
- 3. Divide above mix into 6 equal portions and form into 5 inch patties and refrigerate prior to grilling
- Onions:
- 1. Into the previously used skillet over medium heat add 2 Tablespoons of butter and the onions. Saute/stir for 5 min to lightly caramelize.
- Assembly:
- 1. Prepare a gas grill by preheating to high for 5+ minutes
- 2. Lower grill to medium and wipe with olive oil
- 3. Place 6 burgers on the grill for 5 minutes on first side
- 4. Flip burgers and evenly spread three (or more) pieces of sliced avocado onto the burgers
- 5. Place 2 slices of Havarti over the avocados for each burger
- 6. Cover grill and finish cooking for 5-7 minutes.
- Check meat temperature which will be properly cooked at 165 degrees
- 7. Remove burgers and loosely cover while preparing for the burger assembly
- 8. Melt remaining butter and brush both sides of all bread slices.
- In that previously used skillet, lightly toast bread on each side
- 9. To plate: divide equal portions of sprouts onto six slices of the toast and top with a cooked chicken burger
- 10. Top each burger with equal portions of grilled onions adding a slice of tomato and topped with final slice of toast.
- 11. Plate, slice in half and serve