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When it comes to cooking dinner every night, barbecue season is my favorite time of year. At the same time, having a healthy diet requires using leaner proteins, leaving meat for Shabbos and maybe one day a week in my home. So, burgers? Oh yes! But here we have a lighter version… and thanks to the brisket sauce, we don’t miss the meat at all.
2 portobello mushrooms
4 shiitake mushrooms
a few sprigs fresh parsley
2 pounds (1 kilogram) ground dark meat chicken
1 egg
3–4 tablespoons Pure Foods by Estee Brisket Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Place the mushrooms in your food processor and process until finely ground. Add parsley and grind until fine.
Place chicken in a bowl. Add ground mushrooms and remaining ingredients. Form into patties.
Preheat grill until very hot. Grill on both sides until middle is done — about four minutes on each side.
To serve, slice open a multigrain bun. Smear a dollop of mayonnaise on the bottom of the bun, if desired. Add a generous amount of brisket sauce, the chicken burger, crispy lettuce, and some creamy coleslaw, if desired.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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