Chicken Burgers in Sherry Mushroom Sauce

  • Yield servings


1 pound ground chicken
1 -- egg
1/4 cup butter crackers
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon dijon mustard
1 tablespoon vegetable oil
1 cup thinly sliced onion
1/2 cup sliced mushrooms
2 tablespoons all purpose flour
1 cup chicken broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt


In a large bowl, mix together the ground chicken, egg, crackers, pepper, salt, onion powder, garlic powder, and dijon mustard. Form into 4 balls, and flatten into patties. Heat oil in a large skillet over medium heat. Fry patties, mushrooms and onion until patties are nicely browned, about 4 minutes per side. Remove the chicken patties to a plate, and keep warm. Sprinkle flour over the onions, mushrooms and drippings in the skillet. Stir in flour with a spatula, scraping bits of chicken off of the bottom as you stir. Gradually mix in the chicken broth then sherry. Season with sea salt and pepper to taste. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.



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