Chicken Burgers in Sherry Mushroom Sauce

  • Yield: servings


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