1 lb. ground chicken
3 T. butter
3 oz. shiitake mushrooms (stems removed), diced
1 small sweet onion, diced
1/4 tsp. garlic powder
1 T. Worchestershire sauce
1 T. light mayonnaise
1/2 cup panko bread crumbs
1 T. olive oil
In a large skillet (I use cast iron), melt the butter and saute the onions and shiitakes over medium heat until tender, and remove from heat.
Combine the ground chicken, garlic powder, Worchestershire sauce, mayo and bread crumbs until well mixed. Then stir in the shiitakes and onions with a fork. Divide the mixture into 4 equal parts and shape into patties. Heat 1 T. olive oil in the large skillet. Add the patties and press a crater in the center of each with a spoon to allow the center of the patties to cook thoroughly. Cook about 4 minutes or until browned on the bottom, then turn the patties. Cook for 2 minutes, then cover and cook until the temperature of each patty in the thickest part passes 164 degrees. Add a slice of colby-jack cheese to each, if desired, and leave covered for another 2 minutes or so to melt the cheese. Serve as a patty or on buns with desired burger condiments.
