This Southwestern stew has taste and is not overly hot. With cornbread, serve hot.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 burgers |
Ingredients
- 2 pounds ground chicken
- ½ cup dry bread crumbs
- ¼ cup dry French onion soup mix
- 4 ounces bacon, roughly chopped
- 2 tablespoons butter
- 1 small onion, sliced
- 1 cup sliced mushrooms
- salt and ground black pepper to taste
- 6 croissants, halved and toasted
- 6 slices Swiss cheese
- 6 slices bacon, halved and cooked
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
- Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
- Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
- Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
- Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 182 mg |
| Dietary Fiber | 2 g |
| Protein | 56 g |
| Saturated Fat | 17 g |
| Sodium | 1294 mg |
| Sugars | 8 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I made up a batch with ground pork rather than the ground chicken…it was really good.