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Fried Leeks and Mushroom Chicken Burger
October 19, 2021 | Jump to Recipe
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This juicy ground chicken burger is filled with basil, garlic, sauteed mushrooms, Dijon, melty Swiss cheese, and topped with crunchy fried leeks. This chicken burger is anything but boring!
31 DAYS OF HALLOWEEN
This fried leeks and mushroom chicken burger is a part of my 31 Days of Halloween. For each day in October, I come up with a cocktail recipe and snack recipe that perfectly matches a scary movie, Halloween movie, or a fun spooky activity. Check it out for all of your Halloween snack and drinking desires!
ONION-Y, SAVORY, & DELICIOUS
Let me introduce you to your new favorite addition to any burger, salad, soup, and sandwich- fried leeks. These fried leeks are SO GOOD. I'm a huge onion fan, but even the 'onions are okay' people like these fried leeks. They are savory, salty, and crunchy. Need to add some crunch to your soup? Fried leeks. Want to add some onion-flavor without adding raw onions to your burger? Fried leeks. Want the taste of fried onions without the hassle of breading? Fried leeks. The possibilities of fried leeks are truly endless.. so why isn't everybody talking about them? Well, I'm going to change that because once you try them, you won't be able to turn back.
Since the star of the show here are the fried leeks, everything about this burger was decided with them in mind. Leeks pair well with mustard, Swiss cheese, mushrooms, basil, garlic, and chicken so that's exactly what I did.
This burger was for my Bob's Burger Halloween night which was a part of my 31 days of Halloween. In my series, this burger was named 'Leeks Come Out at Night." Get it?? Freaks Come Out at Night. Punny, right? Just like a Bob's Burger should be.
FRIED LEEKS AND MUSHROOM CHICKEN BURGER INGREDIENTS
• Ground Chicken: I really like turkey burgers, but now I think I'm leaning towards liking chicken burgers more. Ground chicken is anything but dry and when seasoned properly, tastes amazing!
• Egg: The egg is the binder and helps hold the ground chicken and other ingredients together during the cooking process.
• Panko: Panko helps hold in the moisture giving you a ligher and tender patty. Breadcrumbs also work here.
• Basil: The fried leeks may be the star of this burger, but the basil is the star of this chicken patty. It adds so much deliciousness to this burger!
• Garlic: Of course, we gotta have some garlic to make the most tasty burger.
• Dijon: Mustard will help hold the patty together as well as add great flavor with a little bit of sharpness.
• Hot Sauce: I fully believe that a couple dashes of hot sauce can improve any savory dish. Any kind of hot sauce will do here!
• Worcestershire: I fully believe that a couple dashes of hot sauce can improve any savory dish. Any kind of hot sauce will do here!
• Mushrooms + Butter + Olive Oil: I'm loving the mushroom, Swiss, chicken, basil, and Dijon combination. They all work so well together. And, of course, we will be sauteing mushrooms just like Julia Child taught me!
• Leek + Vegetable Oil: Like I said eariler, the best part of this burger is those fried leeks. They fry up really easy, and there's no batter to worry about!
• Seasonings: kosher salt & black pepper
HOW TO MAKE FRIED LEEKS AND MUSHROOM CHICKEN BURGER
For the chicken burgers, add 1 pound ground chicken, 1/4 cup chopped basil leaves, 2 minced garlic cloves, 1/2 cup panko, 1 whole egg, 1/2 Tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, a couple dashes of hot sauce, and 1/2 teaspoon each of kosher salt and black pepper in a medium bowl. Mix with your hands just until it is combined. Try not to overwork it. Put down parchment paper or wax paper on a baking sheet or plate. Form the mixture into 3 patties and place on parchment paper or wax paper. Put patties in the fridge while you prepare the fried leeks.
For the fried leeks, cut off the green part of the leek. Then cut the leek lengthwise in half.
Wash the leek very well under running water being careful not to lose the layering. Then cut each half into thin slices.
Now time to get frying! Pour 1 cup of vegetable oil into a small saucepan. I use a 1 quart saucepan here, and it works great. Heat the oil on medium heat to 300°F (149°C) on a candy/frying thermometer. Add a small handful of leek slices to the oil and cook for 2-5 minutes adjusting the heat to maintain 300°F. Don't focus too much on the time. You'll know when they are done by watching the leeks closely. When most of them are turning a golden brown color, remove them with a slotted frying spoon and place them on a paper-towel lined plate. Sprinkle with salt. Continue cooking the leek slices small batches until all of them have been fried. Set aside.
Let's cook those chicken burgers! In a skillet, heat 2 Tablespoons olive oil on medium-high heat. Add the patties and cook for 5 minutes. Flip the burgers and continue cooking until they reach an internal temperature of 165°F (74°C), about 5 minutes longer. Lower the heat, and add slices of Swiss cheese to the top of the patties. Place the lid on the skillet, and cook until the cheese has melted.
While cooking the burgers, start working on the mushrooms. Place a skillet over high heat with 1 Tablespoon of butter and 1 Tablespoon of olive oil. Once the foam in the butter is subsiding, add the dry mushroom slices. Toss and shake skillet for 4-5 minutes. As soon as they are browned, remove from heat. I found that 4 ounces of mushrooms is a good amount for 3 burgers. Julia recommends not to overcrowd your skillet with mushroom slices. Overcrowding would make the mushrooms steam rather than fry. This makes it harder to achieve a good browning. If you are using a smaller skillet, you may want to cook the mushrooms in batches.
Now let's build that burger! It will go bottom bun, then a nice amount of Dijon mustard, sauteed mushrooms, top with the cheesy chicken patty, and then a large handful of those crispy fried leeks, and lastly the top bun.
WHAT TO SERVE WITH FRIED LEEKS AND MUSHROOM CHICKEN BURGER
• Air Fryer French Fries; Gotta have a side of fries with this burger!
• Nice cold pumpkin beer; Beer and burgers go together like fries and burgers go together. If you want to stay with Bob's Burger Halloween theme, go for a pumpkin beer!
FRIED LEEKS AND MUSHROOM CHICKEN BURGER QUESTIONS
Can I use ground turkey instead? Yep, you sure can! Just simply replace ground turkey with the ground chicken and follow the recipe as-is. What keeps the burger from falling apart? The egg acts as a binder and keeps all the ingredients together. Also, putting the patties in the fridge prior to cooking for at least 30 minutes will help prevent the burgers from crumbling when cooking. How do you know when the leeks are done frying? When frying leeks, the amount of time it takes to fry them depends on the size of saucepan, how much oil, how well the temperature of the oil is maintained, and how many leeks are in the saucepan. For me, I found that at 300°F, it took anywhere from 2-5 minutes for the leeks to fry. Instead of focusing too much on the timing, watch the leeks closely. Once most of them have turned golden brown, it's time to scoop them out!
For this recipe:
Fried Leeks and Mushroom Chicken Burgers
By Laura Bullock | Laura The Gastronaut
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 3 burgers
For the Chicken Burgers:
• 1 pound ground chicken • 1/4 cup basil leaves, chopped • 2 garlic cloves, minced • 1/2 cup panko, or bread crumbs • 1 egg • 1/2 Tablespoon Dijon mustard, plus more for spreading on buns • 2 teaspoons Worcestershire • Couple dashes hot sauce • 1/2 teaspoon kosher salt • 1/2 teaspoon black pepper • 2 Tablespoons olive oil • 3 slices Swiss cheese • 3 hamburger buns
For the Fried Leeks:
For the Mushrooms:
• 4 ounces mushrooms, sliced • 1 Tablespoon butter • 1 Tablespoon olive oil
1. Prepare the chicken burger patties: In a medium bowl combine ground chicken, basil, garlic, panko, egg, Dijon, Wrocestershire, hot sauce, salt, and pepper. Mix with hands until just combined- don't overwork. Line a baking sheet or plate with wax paper or parchment paper. Form 3 patties, and put on wax paper/parchment paper. Place in fridge to chill while you prepare fried leeks. 2. Fry leeks: Cut off green top of leek. Then cut leek lengthwise and wash very well under running water trying your best to keep the layers together. Cut each half into thin slices. Heat vegetable oil in a small saucepan over medium heat until it reaches 300°F (149°C). Carefully add a small handful of sliced leeks to the oil. Cook 2-5 minutes adjusting the heat so it maintains 300°F. The leeks are done when most of the slices turn golden brown. Remove leeks from oil with slotted frying spoon, and place on a paper-towel lined plate. Continue frying the leek slices in small batches until all have been fried. Set aside. 3. Cook patties: Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Once oil is hot, add chicken patties, and cook for 5 minutes. Flip the patties and continue cooking until they reach an internal temperature of 165°F (74°C), about 5 more minutes. Lower the heat, and add a piece of Swiss to each patty. Cover the skillet, and continue cooking until cheese is melted. 4. Sauteing Mushrooms: Meanwhile, add butter and olive oil to skillet, and cook on high heat. Once the butter foam has subsided, add dry mushroom slices. Toss and shake pan for 4-5 minutes or until mushrooms are browned.5. Build the burger: Bottom Bun -> Dijon Mustard -> Sauteed Mushrooms -> Chicken Patty with Swiss -> Fried Leeks -> Top Bun
DID YOU MAKE THIS RECIPE?
Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.
Category: Lunch and Dinner, Chicken Cuisine: American
Keywords: chicken burger, Halloween Recipe, fried leeks, leek and mushroom burger
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October 19, 2021 by Laura Bullock