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Chicken Mushroom Burgers

No grill? You only need an oven to make these Chicken Mushroom Burgers.

And hey, there are reasons that’s a good thing: no worrying about carcinogenic compounds, no hustling back and forth between the kitchen and the backyard, and easier clean-up.

Some tips to make these burgers really amazing: You can swap in or add other veggies, like organic tri-color peppers, quinoa, kale, or collard greens.

Top them with sliced or mashed avocado, sauteed mushrooms, lettuce, tomato, red onion, or pickles and condiments like yellow or Dijon mustard, tahini sauce, or sriracha.

Serve them on toasted multi-grain buns, in pita pockets, or in lettuce wraps.

Recipe by Michelle Rubinstein, NLC. Follow Michelle on Instagram at @allbymichelle.


  • 2 tablespoons olive oil
  • 1 pack mushrooms, rinsed & chopped
  • 1/4 red (or yellow) onion, rinsed & chopped
  • 1 cup spinach, rinsed & chopped
  • 1 pound lean, organic ground chicken
  • Salt
  • Freshly ground black pepper


  • Rinse and chop the mushrooms, onion, and spinach; pat dry.
  • Heat oil in a skillet.
  • Season veggies with salt and pepper and saute until tender.
  • Add sautéed veggies to raw meat. Mix in and season with a little salt and pepper.
  • Line a baking sheet with tin foil and coat evenly with a cooking spray.
  • Wet your hands and scoop 1-2 tablespoons of the meat mixture; shape into a patty.
  • Repeat until you have 8-10 patties (or the mixture is used up).
  • Broil for 4-5 minutes on each side until golden on the outside.


Lean chicken is a great substitute for beef burgers every once in a while, and this recipe cuts back on the meatiness even more, packing nutrient-dense vegetables like spinach and onions into every patty.

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