• 7 ounces wild mushrooms (chanterelle, porcini, shitake) or 7 ounces button mushrooms (chanterelle, porcini, shitake)
  • 2 garlic cloves , minced
  • 3/4 cup chicken broth
  • 3 tablespoons bulgur
  • 12 ounces lean ground chicken
  • 2 tablespoons thinly sliced green onions
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon pepper
  • 4 hamburger buns or 4 kaiser rolls , split and toasted
  • grilled red onion , sliced (optional)
  • dijon-style mustard (optional)
  • 1 Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside.
  • 2 In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender.
  • 3 Stir in bulgur.
  • 4 Return to a boil.
  • 5 Reduce heat to low.
  • 6 Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender.
  • 7 Remove from heat; cool slightly.
  • 8 In a large mixing bowl combine chicken, green onion, Worcestershire sauce, and pepper.
  • 9 Add bulgur mixture; mix until combined.
  • 10 Shape into four 3/4-inch-thick patties.
  • 11 Lightly coat a cool rack of grill with nonstick cooking spray.
  • 12 Place patties on rack of uncovered grill directly over medium coals.
  • 13 Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking.
  • 14 Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes.
  • 15 To serve, spread mustard on bottom halves of rolls or buns, if desired.
  • 16 Place patties and some of the sliced mushrooms on top.