Chicken and Portobello Sliders

Contributed By: Terry Borden


1 1/4 pounds 98% fat free ground chicken breast or turkey
2 large portobello mushroom caps, finely chopped (about 2 cups)
2 tbsp. chopped fresh thyme leaves
2 tbsp. Worcestershire sauce
1 pkg. (15 ounces) Pepperidge FarmŽ White Slider Buns (White or Wheat)
12 small romaine lettuce or Bibb lettuce leaves
12 thin red onions slices


Step 1:
Thoroughly mix the chicken, mushrooms, thyme and Worcestershire sauce in a large bowl. Shape the chicken mixture into 12 (2 1/2-inch) mini burgers.
Step 2:
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 8 minutes or until cooked through, turning the burgers over once halfway through the grilling time. Place the burgers on the buns and top with the lettuce and onions.

Helpful Hints:

Chopped portobello mushrooms and a hint of thyme make these mini grilled chicken burgers moist and flavorful.  Served on slider buns, these sandwiches are as tasty as they are fun.

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